Gisela Nunes

Yalla is an extremely busy, fast paced vessel with very particular guests who love to entertain. Guests move onboard in the summer for 75+ consecutive days during Med seasons. Big lunches of 35+ people onboard everyday was not uncommon. This role required making decisions quickly and under high pressure, fluidity and the ability to adapt to changes in schedules. Completed two Mediterranean seasons and a shipyard period. Equal role share with Chief, main point of contact for guests organising bookings and logistics. Organising external's such as PT's, Masseuses, Manicurists and hairdressers who would come onboard daily. Main point of contact for the Guests. Substitute the Chief to run interior and take responsibility of all logistic planning and communication with Agents, Guests, Galley and Deck to ensure smooth operations. Leading lunches and dinners, Beach setups and canapé services. Admin heavy role - Processing all interior accounts: processing cash receipts to uploading interior invoices for payment, assisting with the end of month credit card recon and managing cash daily. Managing the guest and crew order list alongside Chief. Managing Crew hotel bookings, driving to purchase provisions for crew and guest. Wine and cocktail training with Interior.

Covered for my Chief stew, Head of service and Head of house managing 5 girls, daily worklists created and management of tasks. Uploading all interior spending onto Deep Blue, managing all departments Amazon purchases and uploading receipts. End of month consolidation with statement. Liaising with contractors and uploading jobs through Pinpoint. Responsible for Cocktail training once a week. Responsible for safety training with the interior. Organised afterwork HITT workouts with the crew. Handling Crew and Guest inventories.

Hampshire 2 was a very fitness oriented boat, daily fitness activities with the guests, quieter program with the occasional 30+ canapé and cocktail parties. Completed a Med season where rotational duties included: Laundry, Housekeeping and service. Issuing and maintaining of all uniform onboard, new system of labelling implemented. Provisioning for all Crew medical and food. Guiding and running with guests offboard, distances ranging from 7km-10km.