All roles/Interior/Head of Service
Interior
Head of Service
The Head of Service runs all guest food and beverage service on a large yacht, leading the service team so every meal, drink and table setting reaches the standard of a top private household.
- Department
- Interior
- Reports to
- Chief Steward / Chief Stewardess
- Yacht size
- 70m to 150m+
- Contract
- Permanent or rotation
- Starting pay
- €5,000 per month
What the job is
On larger yachts the interior splits into service, housekeeping and laundry, each with its own lead. The Head of Service owns the service side. You plan and run breakfast, lunch, dinner, cocktails and every drink in between, from the aft deck to the beach club. You set the standard for table settings, glassware, wine service and timing, and you make sure the team on shift meets it every time.
You lead a team of service stewards, usually two to five people, and write their rota around the guest programme. You brief them each morning on preferences, allergies and the day's plan. You work closely with the Head Chef on menus and timing, and with the Sommelier, if the yacht carries one, on wine. On yachts without a sommelier you manage the cellar, pairings and inventory yourself.
Behind the scenes you keep service stores ordered and counted: china, crystal, silver, linen, bar stock and wine. You train new crew on silver service, cocktail making and reading the table. You report to the Chief Steward or Interior Manager and step in for them when needed. The job is part hands on host, part manager, and owners notice quickly when it is done well or badly.
What makes a good one
- Silver and formal table service
- Wine knowledge and pairing
- Leading and training a team
- Calm timing under pressure
- Close working with the galley
A day in the life
- 06:30Check the overnight notes, the guest preference sheet and the day's plan. Walk the aft deck and dining areas to confirm breakfast set up is right.
- 07:15Brief the service team on today's timings, a new nut allergy and the principal's request for fresh juice pressed at the table.
- 08:00Run breakfast service on the sun deck. Take orders, pass them to the galley and watch every table for empty cups and finished plates.
- 11:00Meet the Head Chef to confirm lunch and the evening menu. Choose wines for dinner and pull bottles from the cellar to chill or decant.
- 13:00Lead a buffet lunch at the beach club while the yacht is at anchor. Keep drinks moving to guests on the water toys and swim platform.
- 15:30Count bar stock and order champagne and mixers through the purser for the next port. Take a short break while a stewardess covers the bar.
- 18:30Set the formal dinner table on the main deck: linen, silver, crystal and flowers. Check every place setting against the seating plan.
- 19:30Serve sundowner cocktails, then run a five course dinner with paired wines, pacing each course with the galley over the radio.
- 23:30Close the bar, write handover notes on guest likes and dislikes, and confirm tomorrow's breakfast times with the night stew.
Pay by country
Monthly salary for a Head of Service on a 70m to 120m yacht, paid in EUR or USD whatever the flag. Charter yachts add tips, often 10 to 15 per cent of the charter fee shared across crew, which can add €2,000 – 5,000 per busy week.
- France and Monaco
- €5,000 – 7,000
- Spain
- €5,000 – 7,000
- Italy
- €5,000 – 7,000
- United Kingdom
- £4,300 – 6,000
- USA (Florida)
- US$5,500 – 7,500
- Caribbean
- US$5,500 – 7,500
- UAE
- AED 20,000 – 28,000
- Australia
- A$8,500 – 11,500
- New Zealand
- NZ$9,000 – 12,500
Required
- STCW Basic Safety Training
- ENG1 medical
- Food Safety Level 2
Recommended
- PYA GUEST interior courses
- WSET Level 2 or 3 in Wines
- Sommelier qualifications
- PDSD
- Medical First Aid
- Hospitality or butler training
Visas
- Schengen visa
- US B1/B2 or C1/D
- Australian MCV
Where it leads
Head of Service jobs open now
Questions crew ask
How much experience do I need to become Head of Service?
Most yachts want at least three to four seasons of yacht service, usually as a service stew or second stew on a large yacht. A background in fine dining or five star hotels helps a lot.
Do I need a wine qualification?
It is not required, but most captains and chief stews expect strong wine knowledge. WSET Level 2 or 3 is the usual proof, and it matters more on yachts without a dedicated sommelier.
Is Head of Service the same as Second Stew?
Not quite. On smaller yachts the second stew often covers service, but on yachts over about 70m Head of Service is a separate role that leads only the service team while others run housekeeping and laundry.