Assistant Hotel Director

19 Sep 2016
17 Oct 2016
Job Type
Hotel Management
Cruise Ships
Job Level
Norwegians have more fun at work!   Norwegian Cruise Line is the innovator in cruise travel with a 50-year history of breaking the boundaries of traditional cruising, most notably with the introduction of Freestyle Cruising which revolutionized the industry by giving guests more freedom and flexibility. Today, Norwegian invites guests to “Cruise Like a Norwegian” on one of 14 purpose-built Freestyle Cruising ships, providing guests the opportunity to enjoy a relaxed, resort style cruise vacation on some of the newest and most contemporary ships at sea. Recently, the line was named “Europe’s Leading Cruise Line” for the sixth consecutive year, as well as “Caribbean’s Leading Cruise Line” and “World’s Leading Large Ship Cruise Line” by the World Travel Awards.  

 Come join our team!

Position Title: Assistant Hotel Director

Department: Hotel - Management


Job Summary and Essential Job Functions:

The Assistant Hotel Director supports the overall hotel operation onboard, with emphasis placed on the Revenue Departments and the Front-of-House areas (as directed by the Hotel Director).  This position also deputizes the Hotel Director’s duties in their absence.  Like the Hotel Director, this role takes all necessary action to implement and enforce the company policies and procedures ensures the delivery of highest guest service levels.   Should there be no Food & Beverage Director or Manager assigned to the vessel for any given period of time, the Assistant Hotel Director assumes these duties in their absence.


  • Accountable for the supervision and training of all hotel department heads and supervisors, including concessionaires while improving weak areas in their performance.
  • Ensures maximum efficiency in the performance of subordinate department heads and supervisors by suggesting and developing own training methods to improve their efficiency, productivity and performance.
  • Evaluates the performance of department heads and supervisors periodically and recommends appropriate action such as promotions, disciplinary actions or commendations.
  • Ensures the hotel department is organized and ready to receive guests at embarkation, with special attention placed on the Reception Desk area and guest staterooms. The pier check-in procedures must be organized and run efficiently; tables, chairs, juice service and flowers, etc. are ready and in place.
  • Ensures that stateroom service is carried out with the highest degree of efficiency and friendliness. Ensures that stateroom amenities are provided according to policy and that staterooms are setup properly.
  • Makes sure the Executive Housekeeper has fully briefed his/her staff about their routines before each cruise, with instructions on handling special requests and other unusual situations.
  • Plans the use of public rooms and open decks in coordination with the Hotel Director, F&B Director and Cruise Director.
  • Coordinates all special functions held in public rooms or open decks as scheduled, such as cocktail parties, sail-away parties, etc.
  • Ensures Concessionaires perform their duties according to their respective contracts with our company.
  • Establishes the Concessionaires working hours. Makes sure the Concessionaires’ service conforms to the ship’s overall high standards of service.
  • Supervises purchases made for the Hotel Department (excluding Food and Beverage items), that includes provisions, sundries, bonded stores, and all other supplies used for services to guests and crew.
  • In port, ensures that supplies are correctly stored and that Customs regulations governing bonded storerooms are followed. (Heavy fines may result if seals are broken without Customs’ permission.) Consider “seal watch” during extended stays in port.
  • Enforces all Public Health service regulations and company rules governing maintenance, storage and cleanliness.
  • Conducts on a regular basis a Revenue Management Meeting with relative department heads to create and maintain new ideas for generating revenue.
  • Monitors the hotel maintenance and repair (M&R) accounts and helps to determine the required budget needs for the following year.
  • Handles complaints from guests or staff problems in a timely and professional manner.
  • Hosts a table in the dining room when appropriate, according to the guidelines set forth by Hotel Operations, and to attend other social events where time permits.
  • Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.




  • Minimum two years management experience in Hotel, Food and Beverage positions in hospitality and catering establishments is required; OR minimum two years management experience in related hotel positions on board ships is required.
  • Six months experience in budgeting, financial forecasting, or reporting is required.
  • Advanced level English verbal and writing skills, including the proper use of English grammar is required.
  • Intermediate to Advanced skills in typing  and computer software skills (Microsoft Word, Excel, Fidelio Cruise, Micros) is required.
  • Must be able to lead by example and provide quality management skills for a large passenger vessel that can include from 2,000 to 4,000 guests and crew, 1,000 to 1,800 passenger and crew accommodations, plus up to 15 decks of public rooms and common areas.
  • Must be able to perform in a proficient manner the forecasting and controlling of various hotel budgets that can exceed a million dollars that include inventory, supplies, maintenance and repairs.
  • Must be knowledgeable in the purchasing, receiving and recording of all hotel supplies and equipment ordered while maintaining each area within the budgeted guidelines set forth by Hotel Operations.
  • Must be able to efficiently organize and supervise all areas of responsibility outlined in the Essential Functions.
  • Must appropriately monitor the scheduling of his/her respective departments so that all areas are properly staffed at all times while constantly monitoring the staffing needs and budgetary guidelines.



  • Bachelor’s degree or foreign equivalency in Hotel and Restaurant Management from a recognized hotel/culinary institution is required.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

It is Norwegian Cruise Line Holding's policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status. EOE.