Hotel Manager, National Geographic Sea Bird & Sea Lion

Lindblad Expeditions•Seattle, WA

1d•$330 - $350

About The Position

The Hotel Manager is responsible for overseeing all staff and functions within the Hotel, Galley, and Bar departments which include guest cabins, dining room service, bar, Global Market, lounge, spa, fitness center and the galley. This also includes some shore-side guest activities such as beach barbeques This temporary position runs through October and operates on a rotating schedule: approximately 8 weeks on, 4 weeks off, with 12-hour workdays. Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying.

Requirements

Minimum of 1 year experience as a Hotel Manager on a passenger vessel.
Crisis management skills; ability to act quickly with confidence exercising sound judgement.
Possess professional demeanor; ability to use appropriate levels of tact and courtesy.
Strong time management skills; able to handle multiple tasks, set priorities, and meet deadlines.
Experience with Lotus or Excel, and Word, in Windows environment.
Can effectively present information in one-on-one and small group situations and to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence and procedure manuals.
STCW Basic Safety Training required
STCW Crowd Management required.
STCW Crisis Management & Human Behavior required.
STCW Maritime Security Awareness required.
Current First Aid/CPR/AED certification required.
Alcohol Server Training (OLCC) required.
USCG Medical Certificate required
TWIC required.

Nice To Haves

Vessel Sanitation Public Health (CDC) preferred.

Responsibilities

Directly supervises all employees in the following positions; Sr. Steward, Stewards, Bartender and Head Chef.
Monitors and counsels work performance throughout the year, conducts performance reviews of contract stewards each rotation, and conducts annual written performance evaluations of rotational hotel crew.
Trains Senior Stewards, Stewards and Bartenders in all aspects of their job performance. Oversees training of Head Chefs. Occasionally may train other Hotel Managers.
Responsible for maintaining CDC standards and coordinate efforts with Head Chef and other department heads onboard.
Oversees the departmental budget; plans the budget and approves expenditures within established guidelines.
Ensures that all hotel departments have necessary supplies on a timely basis and routinely monitors stock on hand, manages all inventories for the hotel department, including Global Market.
Ensures accuracy and timely completion of crew and guest accounts from the bar, Global Market, and dining room prior to completion of the voyage, including Hotel Manager Voyage Report.
Ensures that the menu, quality of food served, guest service, and cabin cleaning are in keeping with Company standards.
Responsible for maintaining CDC standards and coordinating efforts with Head Chef and other department heads onboard
Participates in various onboard social functions (Captains Welcome Aboard and Farewell Nights) as well as participates in guest activities such as recaps, dining with guests, Global Market, barbeques, etc.
A member of the medical team.
Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies.
Participates in shoreside training as required by the company.
Familiar with the ISM codes and requirements.
Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.
Must possess the ability to effectively present information in one-on-one and small group situations and to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.