Holly Pinchbeck

Joined for the busy Caribbean season with heavy Boss trips and Charters. This opportunity was a progression into a new leadership role enhancing and expanding my experience in admin skills, effective team and time management. My remit was to elevate existing informal standards to full silver service, also introducing further creativity to tablescaping. I also gained experience using Canva to produce daily menus and extra touches for charter. As 2nd stewardess I brought a service first mindset to the team, leading from the front to ensure a five star guest experience throughout the day. This attention to detail was invaluable in charter as I was able to add special touches throughout the trip to enhance the guest experience. I also deputised for the chief stewardess in her absence, it then became my responsibility to allocate daily work lists, maintaining the boats high standards and preparing and provisioning for the upcoming charters and family trips. Cigar and fine wine inventories. I demonstrated my ability to work calmly under pressure balancing facing guests and many other duties. I bought a natural flair, to the charters, innovative daily cocktails/mocktails, a fun professional itinerary, turn down messages, children's activities and themed evenings.

A full on program with live abroad owners. Service onboard is very formal and executed to a high standard using classic British silver service for all meals. Extravagant table and floral decorations are a daily requisite required by the owner, changing it for every meal service. I planned and orchestrated all Jewish holidays and specific Shabbat dinner each week. Onboard I gained further responsibilities as part of my promotion to senior service, including creating line sheet inventory for all service items, adjusting service SOP's alongside the chief stew. It was my remit to manage guest and crew food alongside beverage provisions. I managed all formal dinner parties alongside the butler i.e. Monaco Grand Prix, a formal dining event for 120 guests. Daily I would ensure all service areas are clean and maintained to the highest standards. Training was a big part of my daily role and supporting and guiding the service stews to ensure there were always a strong guest presence. Innovative cocktail mixology is something I enjoy and the guests always appreciated. Despite being service based I have also been proactive to being exposed to the housekeeping side of the interior, and not even averse to helping out in laundry if needed. I am entire boat team player. During a protracted shipyard period I have assisted in maintenance of interior areas, by ensuring interior furnishings were fully protected. This also involved deep cleaning and reorganising back of house and all crew areas. I adopted sound time management to make sure all service extra jobs were completed. A particular strength I have developed over the years is crew moral and wellbeing, this is very important to me in a man management role, not only within service but the whole of interior. Team work, crew bonds and a positive atmosphere are key to a successful happy and productive crew. It is important to plan social events to strengthen relationships especially to ensure new crew are made to feel welcome and part of the team quickly.

During the short shipyard period as I joined the boat I deep cleaned and detailed the interior ready for boss on. On trip, main duties were to attend to guests needs, serving formal dinners, cocktail and wine service, cleaning of the guest areas, keep the pantries maintained to a high standard and helping housekeeping with their daily duties when possible. Stew responsibilities onboard included provisioning for crew food and beverage, stock take of guest alcohol and cigar maintenance.