Whitney Lewis

• Within this role my job is to give my VIP sailors the ultimate experience from start to finish, duties include, Setting up the suites prior to arrive including the special requests the sailors have made when booking
• Assist guests with their luggage, transportation bookings, dinner reservations, show bookings and shore excursion and spa bookings
• Managing the refreshments and topping up the mini bar daily in all suites and organizing in-suite dining requests
• Organizing Anniversary, honeymoon and birthday celebrations
• Engaging with my sailors, giving them all the information about the ship, where to eat/drink/relax to meet my sailors needs
• Being on call to answer any questions/requests from my sailors and maintain high standards of personal appearance.

Working in a well established busy fine dining Japanese restaurant "Myazu" which was once "Nozomi" in Riyadh, Saudi Arabia. Performing opening and closing procedures and side‑work duties according to station rotation assignment and providing personalized service with special attention to detail. To work independently in a lead position but also as a team helping out when needed. Working private events when needed and able to handle high volume busy and some what stressful situations as a server.

• Part of the opening team of the brand new Virgin Voyages Scarlet Lady
• Starting of in the ship yard setting up this brand new cruise line/ brand, doing loadings on and o the ship, setting up bars/ other departments, and making sure places are immaculate ready to a high standard and ready for our first paying sailors
• Duties included working media events, helping out other bars in events when necessary, making sure the ship was always at a high standard and working together as a team to ensure everything is in place ready to launch this new brand.

• My daily duties include greeting guests by name, getting to know their allergies and providing excellent customer service
• As a supervisor its my duty to check and log all fridge and dish washer temperatures of a morning, afternoon and evening, collecting stock from down in provisions, doing 3 food change overs through out the day to a timed schedule ready for the guests and making sure the department and the outside deck are kept to a high quality standard
• Of an evening i would do a glassware count, inventory count, organize a routine stock of essentials that are required for the upcoming week, making sure we have the guests standing order requests ready for the following day and get the department and the pantry set up and clean to a 6 star standard.