17 - Head of Service

The Head of Service has the following duties and responsibilities:

• To learn, understand and apply the Yacht Procedures, ISM, Captain's Standing Orders.
• To participate actively to safety trainings organized by the Chief Officer/Safety Officer.
• Responsible for the planning and delivery of all food and beverage service to guests, including table service, bar service, cocktails and special events.
• Supervise and manage the service crew assigned to them, allocate daily service duties, and ensure that training is given as required.
• Set and maintain table settings, service standards and presentation in all dining areas and public rooms.
• Maintain an inventory of beverages, glassware, crockery, cutlery and service equipment, and ensure adequate stock levels are kept on board.
• Liaise closely with the Head Chef and galley team to ensure high levels of food and service and to coordinate menus, timings and guest preferences.
• To receive and follow training provided in food and personal hygiene and food handling and storage, and to support all crew members in adherence to the required standards when preparing, serving and storing food.
• Ensure all guest fridge and freezer temperatures relevant to the service areas, bar and pantry are recorded daily.
• Ensure the service team are properly presentable as required by their duties and report to the Chief Steward(ess) any medical condition which could be transmitted to guests.
• Maintain up to date records of guest preferences, dietary requirements and special requests.
• Assist all guests in cases of emergency.
• Liaise closely with the Head of Housekeeping and the Chief Steward(ess) to ensure a seamless guest experience.

The above job description has been read, understood, agreed upon and signed accordingly by: