Hotel Manager

Positions at Sea - UnCruise Adventures•Juneau, AK

50d•$245 - $315•Onsite

About The Position

The Hotel Manager (HM) is a key member of the Vessel Leadership Team (VLT - a group of leaders assigned to manage all aspects of each department on the vessel). This is a hands-on position, and the employee is responsible for the overall operations of the Hotel Department including front of house, back of house, bar, and housekeeping services, as well as the overall guest experience. This position reports to the Captain while sailing in addition to the Senior Hotel Manager on shore.

Requirements

Three to five years of experience managing a team of eight to ten individuals in a hospitality setting.
Proven leaders who can act as mentors and motivate their team.
Understanding of bar and galley operations with a robust foundation of knowledge regarding food, wine, and spirits
Strong time management skills; ability to handle multiple tasks, set priorities and meet tight deadlines.
Must possess the ability to effectively communicate and articulate information in a respectful, professional, and composed manner to crew and guests.
ServSafe Food Protection Manager Certification
ServSafe Allergens
Alaska Alcohol Server Permit
CPR / First Aid / AED
Government ID (REAL ID compliant) or Passport
Drug/Alcohol Test Specimen Collector

Nice To Haves

Experience with POS system and proficiency in Microsoft programs highly preferred
Passenger vessel experience is highly desired, but not required.
A passion for customer service, keen sense of adventure, business intelligence, strong communication, and leadership/interpersonal skills are essential.

Responsibilities

Actively responsible for overall interior operations of the vessel and upholding company standards in dining, beverage, housekeeping, and customer service areas. Responsibilities include strong coordination and communication with fellow VLT to curate an excellent adventure for guests.
Oversee and work with the Lead Steward in training, developing, and supervising a team of 2-8 stewards in all job competencies to exceed guest expectations. This task includes daily and weekly housekeeping and sanitation inspections, wine tastings and bar training, and table touching for guest feedback.
Actively contribute to housekeeping and meal services, including daily cleaning of public spaces and cabins; expediting, running, bussing, and performing table touches; assisting the team with setup and breakdown for breakfast, lunch, dinner, cocktail hour, back-deck drink services, and top-deck celebrations; as well as offering hands on support behind the bar and in the galley.
Collaborate with the Head Chef to ensure entire galley team is providing quality and safety in timely onboard food service, compliance with corporate menu and company standards and FDA requirements.
Act as the vessel’s purser by reconciling guest accounts, completing and submitting all FOH and BOH inventories and orders, accurately tracking petty cash, payroll, and shore-side purchases and presenting the Next Adventure Program weekly.
Human resource responsibilities include onboarding new crew members, monitoring, coaching, and counseling work performance throughout the season via documented performance reviews, corrective action documents and separations.
Act as an integral member of the onboard safety team as the crew muster leader. Participate in onboard safety training, meetings and drills as directed by the Captain and per the company’s Safety Management System (SMS).