Stephanie Henderson

I joined this vessel as 2nd/relief chief stewardess and was promoted to chief stewardess in August where I was responsible for an interior team of 5. As chief my role was to prepare the vessel for 2 Atlantic crossings, the med season and the American season, creating jobs lists for day to day work of the interior team, leading and guiding new stewardesses, inventories and provisioning. During this time I provided housekeeping and service training to my team, as most of them were new to the yachting industry. This included all styles of service but focusing on silver service and synchronized service, wine service and coffee service. Other responsibilities include, ordering, allocation and organization of crew uniform, financial management and accounts, liaising with agents regarding the Med season and the boats itinerary, preparing the boat for a 6 week owners trip and its first charter season. During owners trips I was involved in leading the service and housekeeping, liaising with the galley to allow for a smooth service, cocktail making and creating unique flower arrangements and tablescapes.

Joining the vessel while in shipyard, the chief stewardess and myself built the interior from the ground up, creating new systems and operating procedures for an interior team of 8. My role onboard included managing and leading both service and housekeeping, training of all new stewardesses, uniform, assisting the chief stewardess with accounts, liaising with agents and organizing provisioning for all departments of the interior, event planning and decorating for multiple themed events, cocktail making, flower arrangements, wine service etc. The owner was live aboard during the season from May to October, only leaving the vessel when there was a charter. The vessel had 4 back-to-back charters during the season, hosting between 15 – 17 guests. Mid-season there was a changeover of Chief Steward/ess, this involved me assisting and bring the new Chief Steward up to speed with all owners preferences and operations of the interior department. In September the Chief Steward took leave for 2 weeks which required me to step up and run the interior whilst the owner was onboard.

Having nearly an entirely new crew, this job allowed me to create and assist in the creation of standard operating procedures for the service department. Streamlining the service provided by the stewardesses. My role onboard included setting up the boat for a 3 month Owner charter, the creation of guest preference list and new joiner manual, Breakfast, lunch and dinner service for the family and VIPs (Mostly plated and buffet style service). Party and event preparation and service, provisioning and inventory, housekeeping and detailing of all service areas were also in the scope of my role. During my employment, the yacht underwent a massive refit/shipyard period which, on occasion, required me to work land-based for the owners rotating through service, housekeeping and laundry.