The interior staff onboard a superyacht are responsible for the interior maintenance of the vessel and for delivering the highest standard of service to the guests onboard.
Although the interior structure is not consistent on all yachts, you will find a common breakdown of the departments and positions below.
Service duties include, but are not limited, to making and serving drinks, meal service, table setting, washing up, polishing crockery, cutlery and glassware, making conversation and entertaining guests. Superyacht guests expect the highest standard of quality and service levels that exceed the best restaurants, hotels and villas in the world. It is often a high-pressure work environment and as a result, candidates require training and experience. The service role is usually operated by stews with strong experience on yachts or from high standard service industries. As a junior stew, you may be required to help out during busier times. This is a good opportunity to gain experience and prove yourself in the service department.
The housekeeping department oversees the smooth running and immaculate upkeep of the guest areas. Roles include cleaning cabins, making beds, drying and cleaning showers, cleaning toilets, replenishing toiletries, replacing used towels, removing all dirty laundry, tidying the saloon/s (lounge areas) and turning down the cabins before guests retire to bed. During off charter periods, the stews will deep clean all areas of the vessel, commonly known as detailing. Earbuds and toothpicks are commonly used items to get all areas of the yacht’s interior as immaculate as possible.
The laundry department is in charge of all the laundry onboard. On small yachts, the laundry role may be incorporated into stewardess duties although on large yachts it will be a dedicated role of one or more members of the crew. Laundry activities will vary from washing, drying and ironing guest clothing, towels, table cloths, service napkins, crew uniform, galley tea towels and deck rags. It is important to keep the laundry functioning throughout the day as the workload can spike at times. It is essential to check the labels of clothing garments and other items to ensure they are laundered correctly. Ruining guest clothing can be a costly exercise. Duties will also include cleaning and basic maintenance of the laundry equipment such as the iron, washing machines, tumble dryers, steamers and other equipment that you may have used.
The amount of chefs working on a superyacht varies depending on the size and intensity of vessel use. Conditions and sizes of the galley range from small and cramped with minimal features on the smaller vessels, to massive state of the art galleys with everything a chef could possibly need on the large modern yachts.
Interior Department Summary
It is important to understand that the structure will vary depending on the size of yacht and number of interior crew. Not all superyachts will fill every position and quite often on smaller yachts crew will perform a dual role, for example, stew/cook or deck/stew.