Handover position to Hotel Manager - mycruiseship.info / Wave-Conn

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Handover checklist for Hotel Manager

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HOTEL MANAGER

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INTRODUCTION TO FOLLOWING OFFICERS ¨ CAPTAIN ¨ STAFF CAPTAIN ¨ CHIEF ENGINEER ¨ F&B MANAGER ¨ CRUISE DIRECTOR ¨ SHORE EXCURSION MANAGER ¨ CHIEF PURSER
INTRODUCTION TO CATERING DEPARTMENT HEADS: ¨ HOTEL CONTROLLER ¨ CHIEF STEWARD ASSISTANT ¨ EXECUTIVE CHEF ¨ PROVISIONS MASTER ¨ MAITRE D’HOTEL ¨ BAR MANAGER ¨ HOUSEKEEPER
SHIP’S TOUR ¨ BARS ¨ CONCESSIONAIRES’ AREAS ¨ GALLEY ¨ HOSPITAL ¨ HOTEL STORE ROOMS ¨ HOUSEKEEPING AREAS ¨ LAUNDRY ¨ MESS ROOMS ¨ OFFICES ¨ PROVISIONS ¨ PUBLIC ROOMS ¨ RESTAURANT
CATERING CONTRACT: ¨ SPECIFICATIONS OF SERVICES ¨ SUPPLIES ¨ OPERATING INVENTORY / LOOSE EQUIPMENT ¨ STATIONARY / DECORATION / PRINTING MATERIAL ¨ COMPANY ACCOUNTS / EMPLOYEE ACCOUNTS ¨ EXTRA VICTUALLING ¨ ADDENDUM NO. 1 ¨ CONCESSIONAIRE CONTRACT
I.S.M. (INTERNATIONAL SAFETY MANAGEMENT) ¨ ON BOARD FILE – “SAFETY AND QUALITY MANAGEMENT POETTO SHIPPING”
STAR PROGRAM ¨ TRAINING OF ALL FOOD SERVICE EMPLOYEES FLEET WIDE IN FOOD SAFETY AND SANITATION CREATED BY ZERBONE CATERING ¨ EXPLANATION OF TRAININGS RECORD
¨ TRAVEL CATALOGUE ¨ ALL PAGES WHICH CONCERN THE VESSEL
MENUS ¨ LUNCH- AND DINNER MENUS TO BE CHECKED DAILY – UNTIL ……………… ¨ CORRECTED BY ……………………………
DAILY PROGRAMME ¨ WRITTEN BY …………………………... – TO BE CHECKED ALSO BY BAR MANAGER AND MAITRE D’HOTEL – HANDED BACK TO HOTEL MANAGER LATEST BY……….
CRUISE PLAN ¨ COVER DAILY AND CRUISE FUNCTION, AND DISCUSS PROCEDURES FOR CRUISE “MEAL TIMES” (ALL FOOD AND BEVERAGE ACTIVITIES) MEETING HELD WITH THE HOTEL MANAGER, CRUISE DIRECTOR, AND EXCURSION MANAGER TWO DAYS IN ADVANCE OF EACH CRUISE.
¨
MINUTES OF MEETINGS ¨ READ THROUGH MINUTES OF MEETING FROM THE LAST 30 DAY PERIOD. COVER PROTOCOLS OF MEETINGS AND SCHEDULE OF MEETINGS
MEMOS,AND FAX FILES ¨ TOGETHER COVER FAX (IN AND OUT) AND MEMOS FROM THE LAST 30 DAY PERIOD INCLUDING CREW MOVEMENTS. COVER PROCEDURES FOR COMMUNICATION’S WITH SHORE SIDE OFFICES.
CREW MATERS ¨ CABIN PLANS ¨ CREW LISTS ¨ HIERARCHY PLAN FOR THE CATERING DEPARTMENT ¨ VACATION PLAN ¨ CREW RULES AND REGULATIONS (STAFF CAPTAIN) ¨ CREW ACTIVITIES ¨ CREW AND OFFICERS MESS INCLUDING MEAL TIMES AND SPECIAL FUNCTIONS ¨ DISCILPINARY ACTIONS AND PROTOCOLS, SEE WARNING FILE.
DAILY CHECK OF ALL FOOD AND BEVERAGE OUTLETS ¨ CHECKING OF ALL BARS ¨ CHECKING OF THE BREAKFAST BUFFETS RESTAURANT AND BISTRO ¨ CHECKING OF THE LUNCH BUFFET IN THE SUNSHINE AND BISTRO ¨ CHECKING OF THE TEA TIME SET-UP. ¨ QUALITY CHECKING OF LUNCH AND DINNER PRODUCTIONS IN THE GALLEY ¨ CHECKING OF THE LATE NIGHT SNACK AND BUFFETS ¨ CHECKING OF SPECIAL FUNCTIONS AND COCKTAILS ¨ GALLEY HYGIENE INSPECTIONS ¨ RESTAURANT AND BAR HYGIENE INSPECTIONS
FOOD, BEVERAGE, AND HOTEL ORDERS ¨ CHECK ALL PENDING FOOD AND BEVERAGE ORDERS ¨ SCHEDULE FOR FOOD, BEVERAGE AND HOTEL ORDERS ¨ DISCUSS PRODUCT PLAN AND SPECIALITY ITEMS NEEDED.
SAFETY INSTRUCTIONS AND RESPONSABILITIES ¨ DISCUSS ALL PERTINENT INFORMATION TO DUTIES DURING PASSENGER AND CREW SAFETY DRILLS ¨ SHOW AND EXPLAIN SAFETY INSTRUCTIONS AND INTRODUCE SAFETY OFFICERS FOR FURTHER TRAINING.
SHORE SIDE CONTACTS: ·
JOB DESCRIPTIONS ¨ COVER ALL JOB DESCRIPTIONS AND RESPONSABILITIES OF HEADS OF DEPARTMENT ¨ COVER ALL JOB DECRIPTIONS AND RESPONSIBILITIES OF ASSISTANTS
CLOSING DOCUMENTATION ¨ CATERING STATEMENTS ¨ SERVCIE CHARGES AND INCENTIVES ¨ BEVERAGE ALLOWANCES ¨ MAIN - STORE SUMMARIES ¨ SUB STORE SUMMARIES ¨ SERVICE LETTERS ¨ SPOILAGE AND BREAKAGE REPORTS ¨ BONUS FOR LOADING AND LUGGAGE HANDLING ¨ RATINGS ¨ CRUISE REPORTS ¨ REVENUE REPORTS ¨ BACK UP DISKETTES ¨ PAYROLL INFORMATIONS ¨ BOTTLE STORE AND DUTY FREE SALES AND PROCEDURES ¨ STOCK ON HAND LIST FOOD, BEVERAGE, AND HOTEL STORES. ¨ FOOD COST REPORTS ¨ BEVERAGE COST REPORT ¨ REFRIGERATION REPORTS ¨ CRUISE COMMENT FORMS ¨ AVO LOGS
MONTHLY AND CRUISE INVENTORIES ¨ MONTHLY CLOSING OF THE HOTEL STORE INCLUDING INVENTORIES OF THE MAIN STORE AND DOTATIONS ¨ CRUISE INVENTORIES OF MAIN STORE FOOD ¨ CRUISE INVENTORIES OF MAINS STORE BEVERAGE ¨ CRUISE INVENTORIES OF SUB-STORES (BARS) ¨ DISCREPANCY REPORTS ¨ SPOT-CHECKS BARS AND MAIN-STORES ¨ COMPANY POLICIES REGARDING MISSING STOCK. ¨ GUIDELINES OF INFORMATION FLOW
MONTHLY SALARIES ¨ COVER COMPANY POLICIES REGARDING END OF CONTACT BONUSES AND VACATION PAY. ¨ COVER ALLOTMENT PROCEDURES ¨ REQUIRED DOCUMENTATION ¨ SOFT WARE ¨ PAY OUT TIMES AND PROCEDURES ¨ DISMBARKING PAY OUT AND TRAVEL EXPENSES
HOTEL MGR REQUIRED FILING SYSTEM ¨ WARNINGS ¨ CRUISE PLANS ¨ TRAINING SCHEDULES ¨ PASSENGER COMPLAINTS ¨ DAILY REPORTS (LOG BOOKS) ¨ CRUISE RATINGS ¨ START-UP MANUAL ¨ MINUTES OF MEETINGS ¨ FAX IN FAX OUT ¨ POETTO SHIPPING SAFETY AND QUALITY MANAGEMENT MANUAL ¨ CONTRACT ¨ EQUIPMENT MANUALS ¨ POS MANUALS ¨ FORMS AND CHECKLISTS ¨ CRUISE INFORMATION ¨ VESSEL SANITATION MANUAL ¨ SIGNS AND POSTERS ¨ INTERNAL MEMOS ¨ S.O.P. MANUAL ¨ REPORTS ¨ WORKING SCHEDULES ¨ EXCURSION FIGURES
KEYS AND PASSWORDS ¨ HAND OVER ALL KEYS AND PASSWORDS FOR COMPUTERS, SERVER, AND SOFTWARE.
COMPUTER FILES ¨ MY DOCUMENTS SUB-DIRECTORY ¨ FAX AND MEMOS ¨ POS PROGRAM ¨ POS REPORT PROGRAM ¨ WORDS AND EXCEL
MANUALS LAST CREW EVALUATIONS ROUGH SEA CHECK LISTS

I, THE EMBARKING HOTEL MGR, HEAR BY SIGN BELOW ACKNOWLEDGE THAT ALL ABOVE INFORMATION HAS BEEN EXPLAINED TO ME IN DETAIL.

NAME: SIGNATURE:

I, THE DISEMBARKING HOTEL MGR, HEAR BY SIGN BELOW ACKNOWLEDGE THAT ALL ABOVE INFORMATION HAS BEEN EXPLAINED TO MY REPLACEMENT IN DETAIL.

NAME: SIGNATURE: