Assistant Hotel Director
POSITION SUMMARY / ESSENTIAL FUNCTIONS
The Assistant Hotel Director supports the Hotel Director in the overall hotel operation, with emphasis placed on the Revenue Departments and the Front-of-House areas. He/she also deputizes the Hotel Director’s duties in their absence.
• Ensures that all arrangements for disembarkation are well planned, efficient, and that guests are kept informed with regards to landing schedules/procedures, etc.
• Ensures that stateroom service is carried out with the highest degree of efficiency and friendliness.
• Plans the use of public rooms and open decks in coordination with the Hotel Director, F&B Director and Cruise Director.
• Ensures that all personnel involved in activities planned for these areas are fully informed of their duties and scheduling.
• Coordinates all special functions held in public rooms or open decks as scheduled, such as cocktail parties, sail-away parties, etc.
• Cooperates closely with the Staff Captain to ensure that proper cleaning and equipment are provided in these areas.
• Ascertains from the Embarkation/Clearance Officer the clearance of the vessel in all ports of call is conducted professionally, efficiently and in accordance to the laws of that particular country.
• Ensures Concessionaires perform their duties according to their respective contracts with our company.
• Instructs the Concession Managers that all guest complaints should be referred to the Front Office for review and distribution to the parties involved.
• 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.
• Enforces all Public Health service regulations and company rules governing maintenance, storage and cleanliness.
• Receives regular supply inventory reports from all sources in the Hotel Department, ensuring that supplies are sufficient but not excessive.
• Establishes efficient staff handling routines with Department Heads, the Crew Welfare Committee, and others where necessary. Ensures that staff is properly instructed about the ship’s organization, their duties and how to execute them. Training sessions to be organized as needed.
• Be acquainted with the laws governing liquor sales, licenses, and importation of bonded goods in the various ports of call.
• 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.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
QUALIFICATIONS / REQUIREMENTS
• 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.
• Six months experience in budgeting, financial forecasting, or reporting is required.
• 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.
• Bachelor’s degree or foreign equivalency in Hotel and Restaurant Management from a recognized hotel/culinary institution is required.