Hotel Manager – Chief Steward

Position Hotel Manager-Chief Steward

Objective Is responsible for all the sections except for deck and engine crew

Responsibilities

• Along with the chef he prepares the provisioning list, after they have
  checked the storage rooms and the refrigerators and sends it to the
  provisioning department (at the office) well in advance.
• Is responsible in the dining room for: The order of everything during
  serving time. The food should be hot and served correctly to the
  passengers. Also, the buffets should be set up correctly and the
  foods served should always be in accordance to the company’s
  instructions, daily.
• Is responsible for the stewardesses’ daily shifts, in order to ensure
  that there is always service staff readily available for the passengers
  at the reception and the bar. Is responsible along with the chef for
  receiving provisions, quality control, checking if the quantity is
  according to the lists. Also, should oversee that all of the crew
  members are present for unloading the provisions.
• Checking the receipts of supplies bought at the various ports, to
  register what has been bought and to ensure every receipt is signed
  and accounted for. The list with the receipts should be sent to the
  office signed by the chef as well.
• Oversee daily that door handles, W.C, and staircase handles are
  disinfected, and hand disinfectant should always be available at the
  reception and the bars.
• To meet with the hotel department crew once a week in regards to
  cleaning, sanitation for the various illnesses and what to do if they
  may occur. Also, about the suitable behavior towards guests,
  personal hygiene, passenger service, and the appropriate behavior
  on board the ship.
• To complete the relevant list in regards to the meetings that have
  taken place, and what has been mentioned during those, and send a
  copy to the office.
• Is responsible for picking up the passengers. During the time of their
  boarding everything should be ready in order to welcome them. The
  hotel personnel and the rest of the crew should be in positions,
  suitably dresses and according to the company’s regulations.
• Should cooperate with the tour leaders for the schedule of each day.
• Should actively participate in the special events on board the ship
• Also, should make sure that all frayed CD’s, DVD’s and all board
  games are replaced.
• To cooperate with the ship’s technicians for the correct operation of
  appliances. Also correct laundry staff training should take place for
  the correct usage of appliances and detergents.
• To cooperate with the chef for the daily buffet menus and the various
  diets following always the instructions of the company.
• Is responsible for properly preparing the service station and for
  checking constantly for the frequent renewal of cookies, cakes and
  fruit. Also, there should always be fresh hot coffee, warm water for
  tea (different types), Nescafe, decaffeinated, as well as mugs.
• Should inspect the cabins and common areas before embarkation,
  so as to make sure that everything is in excellent condition. Also, in
  cooperation with the qualified representative should maintain the
  deck lounge chairs open and in place at the specific time. Lastly,
  should oversee for the frequent cleaning of windows from sea salt.
• Should diligently abide by, according to instructions of the company,
  about what should be served at the welcome and farewell parties,
  drinks and canapés and should send a wine/drink list with what was
  served at the parties.
• Should be informed, after cooperation with the charter company
  about who is eligible for “free drinks” during meals.
• Should inspect if everything is in accordance while closing
  passenger accounts, and should always receive confirmation for the
  passenger checks which will be sent to the office after the end of
  each and every cruise.
• Inspect if everything is in accordance while closing passenger
  accounts, and should always receive confirmation for the passenger
  checks which will be sent to the office after the end of each and
  every cruise.
• Is responsible for a request and repairs list to always be present at
  the reception and for a signed copy of it to be sent to the office
  weekly, even if there haven’t been any complaints.
• In cooperation with the chefs he should make sure that the kitchen is
  clean and should also maintain high standards of cleanliness and
  hygiene.
• Should complete an “end of the Cruises report” after each cruise and
  send it to the office.
• Is responsible for the ships interior and exterior decoration during
  special nights.
• Should make sure that regular meetings are carried out with the
  hotel crew including the chefs in order to inform of the evaluations
  results, the complaints made and why they were made.

Note: Seafarers are employed as per MLC requirements. Their monthly earnings correspond to 312
hours of work, or on average 10 hours of work per day, including Sundays.
Seafarer is entitled to minimum 10 hours of rest per 24 hours or minimum 77 hours of rest per 7 days.