LUNCH I can never go to lunch before 14.00. I almost always go to Aquamarina, a fantastic seafood restaurant on site, where the catch is superbly prepared by the chef and with whom I often enjoy a pleasant chat.
AFTERNOON During the summer, yachts’ activity in and around the Marina starts around 16:00 and remains very busy until 21:00 or 22:00. At this time, we help with the mooring and safety of about 350 boats and their passengers. Everything must be secure. I attend both the Control Room, where the traffic in and out of the Marina is managed and monitored by VHF and Quay number 9, where we have the capability to accommodate up to 18 significant megayachts.
We provide assistance to over 100 bareboat charter clients and to many private owners which is usually a very intense and demanding activity but we always deliver. In the afternoon there are new arrivals who are always very welcome; our team offers all essential information for their stay; anything from use of the courtesy-car to time-saving tips about the best time for refuelling and bunkering and so on.
END OF WORKING DAY In the summer around 22.00 (earlier in Winter), if there are no pressing issues, I plan for the next day and occasionally meet up with the team or with a professional Captain for an aperitif.
comprehensive Privilege Rewards Scheme that promotes a long lasting and reciprocally satisfying customer loyalty programme.
TYPICAL MORNING In the morning, after a quick stop at Caffè del Porto or Doc 3 for a good Italian coffee, I have a briefing with my heads of department. Then we attend to guests leaving the Marina, dealing with requests ranging from small repairs to abnormal waste disposal loads. The responsible management of waste is very important for the protection of the sea and the environment that surrounds us, and is an issue about which the Marina and staff are very sensitive.
From April to October work starts early, ends late, never stops and focuses on welcoming and attending to guests from all over the world. Every day I process my emails from clients and suppliers, get an update of after-hours events; I draw up a quick ‘to-do’ list and then off, onto the piers, for the rest of the day.
We are in a peoples’ business with no day ever being the same. Sometimes it involves quickly coming to the aid of a small or large boat in distress, for example.
ONBOARD | SPRING 2018 | 147
DINNER & DRINKS During spring and summer on my way home I often stop with clients and friends at Matt’s, in Portisco, for a nice pizza or a steak of superior quality, often with some marina clients, or in one of the many nice restaurants in San Pantaleo, a magnificent village nestled among granite mountains above Portisco. Or close to Arzachena at the Vecchia Costa and in Olbia at the Red Lion for special meat dishes. There’s always a real treat laid on for myself and my wife at Il Mattacchione in Olbia, which offers a traditional cuisine exquisitely revisited in a contemporary style, otherwise, if I don’t take her, she might forget what I look like!
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