Seabourn has recently promoted Teresa Haughey to the role of director, Hotel Services for Hotel Operations and Daniel Putzhammer to director, Food & Beverage Operations.
The appointments bring more than 20 years of collective experience within the Seabourn brand to leadership positions during a period where the line continues to grow, which will include the launch of Seabourn Ovation in May 2018.
“The Seabourn cruise experience is unparalleled, and Teresa and Daniel are shining examples of why both new and repeat guests have an unforgettable time onboard,” said Gerald Mosslinger, vice president of hotel operations at Seabourn. “In these new roles, I’m confident their wisdom and expertise will continue to make a difference in many areas of our operations that will exceed guest expectations and help us maintain a leading position in the luxury travel industry.”
Haughey originally joined Seabourn as Chief Purser in 2007, making her way to become Seabourn’s first female Hotel Director. In 2014, she transferred to the Seattle Hotel Operations team, overseeing efforts to enhance the Housekeeping, Guest Services, and Purser departments. She has been instrumental in the launch of Seabourn’s Molton Brown bespoke fragrance, the implementation of the new Seabourn mattress and linen on board all vessels, and the preservation of Seabourn’s ultra-luxury reputation in the market. Her duties include oversight of Housekeeping, Guest Services and Administration, as well as working closely with Human Resources to enhance crew programs.
Putzhammer started his career in hospitality on Lake Chiemsee Bavaria, Germany, where he worked in numerous bars, restaurants and hotels while getting his degree in business administration. He joined the crew on Seabourn Legend in 2005 as a bar waiter. After rising through the ranks, he was promoted to Hotel Director on Seabourn Pride in 2010. He has worked on all Seabourn ships since then, including most recently as Hotel Director when Seabourn Encore launched in December 2016. His duties include responsibility for culinary, bar and restaurant operations, as well as playing a pivotal role in the management of the Thomas Keller partnership in conjunction with the culinary ambassador.
Haughey is based in Seabourn’s U.K. offices, and Putzhammer is based in Seattle. Both report directly to Mosslinger.
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