The incumbent manages F&B storeroom operations, ensuring accurate inventory, training, and compliance while supporting the Hotel Inventory Manager to maintain efficiency, monitor usage, and deliver timely service to departments.

The incumbent delivers high-quality photography, engages guests for memorable sessions, promotes PhotoStudio services and sales, maintains equipment and retail spaces, and upholds professional standards and appearance at all times.

Supports Rooms Division operations, ensuring service excellence, safety compliance, guest satisfaction, and efficient administration, while coordinating technology use, team onboarding, maintenance requests, key control, and expense tracking.

Maintains and repairs all onboard carpeted areas, responds to defect reports, ensures cleanliness and professionalism, manages materials, collaborates with crew, and records work in the AMOS maintenance system.

Manages floral products onboard, creates and maintains arrangements and plants, supports sales, oversees inventory and ordering, ensures cleanliness, and provides exceptional guest service for events and special occasions.

Responsible for alterations, repairs, and preparation of uniforms and linens, supporting laundry/housekeeping operations, managing inventory, and maintaining organized, sanitary storage areas to uphold Princess Cruises standards.

The HR Manager is a strategic partner and Executive Committee member who leads all onboard HR functions, ensuring compliance, engagement, performance management, development, welfare, and alignment with company values and goals.

The Assistant Rooms Division Manager supports housekeeping operations, ensures guest satisfaction, monitors standards, resolves issues, analyzes feedback, mentors staff, and collaborates with leaders to enhance service and efficiency.

The incumbent ensures company and public health housekeeping standards are consistently met or exceeded in guest and teammate areas, and collaborates with shipboard leaders to improve operational efficiency.

The incumbent supervises the pastry team to ensure high-quality dessert production, controls food consumption and costs, creates daily schedules, implements improvement strategies, and coaches staff for skill development and career growth.