Janie Mallow

• The Assistant Hotel Manager is responsible for assisting the Hotel Manager with the Hotel Department, with the main focus being Housekeeping and Restaurant /Food services, to ensure the quality of service, consistency of standards, and guests' expectations are met. The Assistant Hotel Manager provides support to the Hotel Manager by supervising the shipboard hotel management team and ensuring that all employees follow approved company procedures including service standards for dining, culinary, housekeeping, shore excursions, onboard enrichment, guest services, customer service, customer interaction, crew morale, and training. While also, being accountable for the performance of all Hotel Department crew members, particularly the hotel officers and executive chef. While being expected to provide gracious hospitality to the guests while being safe, courteous, professional, and efficient.

The Excursions Director is a hybrid role responsible for engaging guests both on board and ashore.

On board, the Excursions Director is the most visible advocate for guests and is responsible for creating a fun atmosphere while always engaging guests through a series of activities, shows, events, presentations, communications and socializing throughout the cruise. Ashore, the Excursions Director engages guests in each destination through a series of shoreside excursions, explorations and adventures while managing all shore excursions and transfer operations, external vendor/operator communications, premium excursion upselling and inventory management.

Assists the Hotel Manager & Captain with all guest/crew related issues and needs. Manage all administrative duties in hotel office and around the ship. Office duties include: keeping the office organized and clean, making key cards for passengers onboard and for next cruise sailing, creating a detailed manifest (total count of every guest, crew member, and visitor onboard the ship at all times) and voyage report (breakdown of manifest of guest requests and needs) for every cruise, updating the crew and guest count when needed, updating the ships Emergency Station Bill and placing them around the ship, responding to emails, answering phone calls, managing and manning the ships hotel office and being present for guest at all times, etc. Assist with planning events with other officers for guest enjoyment. Be present at events to mingle with guests to ensure everyone is having a pleasant experience and while gaining feedback for future events. Host events for crew only, onboard the ship every week to help boost crew morale. Assist the Housekeeping Manager with room inspections, guest requests, and making up state rooms. Assist the Restaurant Manager with flow of service (wait tables, visit with guests, bus tables). Greet guests as they disembark and return to ship, providing an inviting atmosphere on the gangway.

The Manager on Duty is to provide shift leadership to a team of 5-6 people while also communicating with housekeeping, engineering and other departments to ensure that the shift is running efficiently.

Use the appropriate resources to collaborate and solve any issues that arise during the shift and anticipate how future shifts will be affected and communicate that information.

Prioritize and coordinate tasks to maintain smooth daily operations of the hotel including Front Desk, Porters, Housekeeping, Engineering and Event Assistance.

Operating the phone, computer programs and other hotel systems and procedures to aid in taking care of our guests.

Coach fellow colleagues on ways that can cause ever increasing levels of delight for guests!

Establish and maintain hotel and guest relationships by learning what the guests need and communicating those needs to the appropriate departments.

• Meet and welcome guest, seat them swiftly, take drinks orders, provide menus and ensure that all their needs are met. Guiding students and guest on proper technique and etiquette while dinning and answering any questions. Providing fast and efficient services always with a smile and positive attitude.

• Responsible for serving chef-inspired breakfast, lunch, and dinner with a smile to guests, while also attending buffet and cocktail hour, bartending during entertainment, sanitizing and operating the dish pit, and preparing appetizers, dinner rolls and dessert, delivering room service, etc. The ability to work efficiently and effectively to cater to all culinary requests in order to provide a memorable dining experience each and every day.
• Handle a high volume of guest regularly
• Welcome guests and passengers as they arrived
• Take orders
• Serve food
• Checked on guests and passengers frequently
• Buss tables
• Maintaining a clean and sanitary environment

• Checked on guests frequently
• Greeted guests
• Took food and drink orders
• Served meals
• Bussed tables
• Handled money
• Swept, mopped, and prepared for guests
• Bartended
• Assisted with weddings, parties, banquets, etc.

• Responsible for ensuring an enjoyable dining experience!
• Checked on customers frequently
• Prepped orders
• Handled a high volume of customers regularly
• Served food
• Greeted guests
• Took and memorized orders
• Cleared tables
• Processed transactions
• Cleaned and sanitized restaurant

• Experienced in sterilization, bracket placement, wire replacement, misalign placement procedures, operating Planmeca ProMax and Dimax4 Ceph, chain and single band placement, Essix retainer impressions and molding, Itero systems, and operating Cloud9 systems. Comfortable working with all ages, with patients with special needs, and in a fast paced environment.

• I maintained all front end accounting services: Register pickups, till counts, loans, safe counts, deposits, deposit slip verification, handling all customer payment and credit transactions, and assisting all management and cashiers.

• Answered all telephone calls
• Coordinated seating and organized reservations
• Greeted customers
• Accommodated and managed private parties
• Upheld a high standard of customer service
• Cleaned and prepared tables
• Take ToGo orders, enter them into VersiPOS systems, distribute orders to appropriate guest

• Responsible to protect company assets through strategic deployment of loss mitigation tactics and processes. Interface with internal and external customers to implement loss controls. Maintain accurate records and accounting to track product throughout delivery chain to ensure proper delivery with minimal shrink.
• Interface between corporate leadership and line employees to provide necessary information, instructions and updates.
• Strategically deploy loss mitigation programs and guidance across all levels of the organization to maximize coverage and protect company assets to strengthen the bottom line.
• Utilize various tracking and observation protocols to monitor employees, vendors, customers and visitors.

• Responsible for supporting the business through the ability to flex into multiple roles including selling, cashiering, replenishing and/or processing. Drive store sales through personally engaging with customers, answering questions, perform demonstrations, and product recommendations.

• Provide telephone support to various departments including picking, packing and ticketing garments. Communicated effectively with all levels of management to ensure objectives were safely and efficiently met.
• Key Accomplishments:
• Easily adapted to changes in work assignments and locations; quickly learned new processes to provide efficient service.
• Properly operated various warehouse equipment to maximize efficiency and ensure safety.
• Seamlessly interfaced with supply chain systems and processes to ensure maximum production

• Maintained all front end accounting services: Register pickups, till counts, loans, safe counts, re-deposited WICS, deposits, deposit slip verification, returned check payments, change fund checks and orders, vending money and other special income, bill pay, store accounting close, Western Union, money order reconciliation, handling all customer payment and credit transactions, and assisting all management and cashiers.