The GUEST III Interior Management Level is for crew who are ready to move into a chief stew or head of department position.
The framework is consists of four modules:
GUEST Accounting, Bookkeeping & Budgeting | Unit 21
GUEST Human Resources & Crew Wellbeing | Unit 30
GUEST Interior Management & Destination Management Unit 16
GUEST IAMI Foundation Leadership Unit 17
These modules provide students with the necessary tools to develop essential skills required for their role as a Chief Stew or Head of Department.
Students who complete GUEST Hospitality Management modules are able to apply for their GUEST Chief Stew CoC, provided they meet the criteria and have obtained all supporting certifications.
The beakdown of the required modules can be found below:
GUEST Accounting, Bookkeeping & Budgeting | Unit 21
- Role & responsibilities for the onboard accounting, bookkeeping & budgeting
- Communication & reporting procedures to management & hierarchy onboard
- Management of accounting principles & systems
- Management of bookkeeping, cash accounts, controls & audits
- Management of purchase procedures & protocols
- Management of account planning & reconciliation
- Organising of the yacht’s financial planning, budgeting policies & procedures
- VAT in the yachting sector
- Charter expenses, operations costs, advanced provisioning allowance & VAT
- Management of charter accounts & relevant financial records
- Budgeting for a port call & cruise
GUEST Human Resources & Crew Wellbeing | Unit 30
- Purpose, aims & relevancy of Maritime Conventions, Health, Safety & Security Policies.
- Impact & practices of the Yacht Standing Orders / Ethical Code of Conduct.
- Purpose, role & responsibilities of Human Resources within the Superyacht Sector.
- Crew Contracts & Agreements (inc the SEAs & MLC policies)
- Crew qualifications compliance & relevant certification
- Crew Files, Crew Administrations & Processes
- Development of Crew job description specifications for recruitment
- Effective Interviewing Techniques & Selection Process
- Implementation & management of new Crew “Induction Process”
- Implementation & regulation of Employee Relationship Management
- Implementation of Crew Performance Management
- Implementation & management of Crew Training Development & Opportunities
- Management & commitment to Crew Wellbeing
- The impact of stress on mental, emotional & physical health.
GUEST Event, Destination & Interior Management | Unit 36
- Interior Yacht Operations
- Event Production & Event Management
- Guest Itineraries
- Interior Administration
- Information Management Systems
- Financial Planning Systems & Accounts
- Communication
- Human Resources processes
Find a GUEST Unit 36 Event, Destination & Interior Management Training Provider
AIMI GUEST Foundation Leadership | Unit 17
HELM Operational is recognized as an equivalent of this module.
- Different Leadership Styles
- Mentoring teams & individuals
- Team Work & Motivating teams & Individuals
- Developing Others
- Developing Empathy, Flexibility & Adaptability
- Communication Styles & Effective Communication
- Resource Management & effective
- Goal Setting
- Manage Conflict situations to a positive Resolution
- Managing Performance
- Setting SMART Goal
- Managing Time & Resource
Find a GUEST IAMI GUEST Foundation Leadership Course Provider
*Or read below to find out about the other level ii modules*
IAMI GUEST Management Level (Chief Stew) Virtual / Online Training
If students would like to complete the course remotely, they will need to perform the practical duties in front of the camera. This will require certain items to be obtained in order to execute the practical element.
Online material and training will be offered to both in-class and virtual students. The exact format may differ between training providers and it is best to find one that best suits your needs.
Although there are differences in the format and pricing of the virtual and in-class courses, both types will result in the student obtaining a course completion certificate and will be able to apply for their GUEST CoC.
Find an Online/Virtual GUEST Hospitality Management Training Centre
IAMI GUEST Chief Stew CoC
On successful completion of the Introduction Modules, along with the auxiliary courses the candidate can apply for the GUEST Chief Stew CoC (Certificate of Competency).
The required auxiliary and medical certificates required are as follows:
- STCW Basic Safety Training
- Level 2 Award in Food Safety / Food Hygiene (MCA Approved)
- ENG1 Medical Certificate
or an - ENG1 Medical Equivalent
- GUEST Hospitality Management Training Modules
- 24 months of on-board experience with 120 days of guests-on
Completion of three of the following CPD options:
- Mental Health First Aid Training
- Proficiency in Designated Security Duties PDSD (STCW A-VI/6-2)
- Crowd Management Training (STCW V/2, A-V/2)
- International Safety Management Code Familiarization
- Advanced Sea Survival / PSCRB STCW (A-VI/2-1)
- Advanced Fire Fighting or similar on-board training(A-VI/3)
- STCW (A-VI/4-2) Medical Care Aboard Ship
- Level 3 Award in Supervising Food Safety in Catering or equivalent
