BEACHFRONT Yacht Charter Motor Boat
Motor Boat Specifications
Year Built
Size
Beam
Draft
Type
Builder
Refit
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
BahamasSummer Area
BahamasAccommodations
Forward/Bow Guest Vip Queen size bed and En-suite
Guest stateroom Port Forward with over/under berths and En-suite
Full beam Master stateroom w/ Double walk in closets and a large lounge area. His & hers bathroom w/ shower
Port queen size bed stateroom with en-suite
Starboard queen size bed stateroom with en-suite
Ammenities
Technical Details
Charter Types
Crew Profile
Captain: Brian Scales
Languages Spoken: English
Captain Brian Matthew Scales is from George, South Africa, and has more than a decade of experience working in the yachting industry. He believes in being a hands-on captain -- handling guest relations, charter management, interior service, and engineering/deck maintenance -- in addition to providing five-star service at all times. His career has taken him through the Caribbean, Bahamas, Mediterranean, East Coast of the United States, and Scandinavia. Captain Brian loves the outdoors, and when not at sea, he enjoys surfing, bodyboarding, snowboarding, fishing, camping and golfing.
Chef- Sarah Vaughan
Languages Spoken: English
Sarah Vaughan was born in Papua, New Guinea and grew up in a small country town north of Hobart, Tasmania. Her culinary style is heavily influenced by her hometown, renowned for its fresh produce and seafood, cool climate wines and whiskey. Her approach to cooking focuses on local, in-season ingredients that capture the flavors of a region. Before starting her career in yachting, she worked in some of Hobart’s finest restaurants and cafes, including the Islington Hotel. She was also chef for the Governor of Tasmania, creating meals for high profile guests, such as China’s President, Xi Jinping. Her love of the sea and experience providing high-level service brought her to the world of yachting. Sarah is a very active person who enjoys sports on both water and land, like hiking, wakeboarding, snorkeling, fishing and team sports. She also enjoys the arts, especially concerts and festivals. While Tasmania is close to her heart for its rugged landscapes, Sarah’s travels have taken her to Bariloche, Patagonia, Cape Town, Nazare and Mallorca. Now, she is very excited to explore the Bahamas as BEACHFRONT chef.
Chief Stew- Marie-Pier Guy (MP)
Languages Spoken: English
Marie-Pier Guy is originally from Quebec, Canada. She has always loved the water and the warm sea of the Caribbean. In 2009 she had an opportunity to fulfill her dream when she was invited to make a passage on a 36 foot sailing vessel from Canada to the Bahamas. This began her new passion of working as a stewardess, mate and chef on sailing and motor vessels up to 150 feet. In her previous career in marketing and production for the film industry she gained the skills that make her an excellent stewardess- attention to detail, patience, an easy-going nature and generous spirit. She loves the Bahamas and the Exumas in particular. Marie-Pier has now more than 10 years experience as Chef stewardess and always enjoys meeting people from all over the world. She is fluent in both English and French. With a positive frame of mind, her aim, together with our other crew, is dedicated to ensuring that her guests have a memorable experience and the holiday of a lifetime.
Second stew- Maryanne Bertrand
Languages Spoken: English
Maryanne Bertrand is a South Jersey native who was looking for a change. Maryanne completed a bachelors of Science in Psychology at Rowan University in 2011, and was actively seeking a field where all her interests could be met. Yachting was an exciting opportunity for Maryanne. She took the leap of faith to explore her interest and passion. She ensures her guests have a wonderful time on board Beachfront. Maryanne has many qualifications in yachting such as cocktail making, fine wine and silver service. She loves traveling, being active, and most of all being near the ocean.
Mate- Malcolm Goodman
Languages Spoken: English
Malcolm Rashad Goodman, is a local Bahamian who hails from the beautiful settlement of Deep Creek, Eleuthera, Bahamas. Being the ambitious young man that he is he sought employment in the field of his dream which was at The Island School, Cape Eleuthera. He was employed for five years and during his tenure he was the manager of the waterfront dockage. Some of his duties included maintaining boats, directing the scuba dive operations, bonefish research and much more. he then sought new employment at Stuart’s Cove Nassau, Bahamas for approximately six months where he did underwater photography and videography along with shark dives.
Malcolm has been with Beachfront for one year now and has extensive knowledge of the boat inside and out. He is always sure to make guests have everything they need to have the best experience on all the fun toys. With a huge passion for fishing he is always able to land a catch, and help guests achieve the same. His interests include fishing, diving, spear fishing and all water sports
Water Entertainment
2 Yamaha wave runners
Brand new Jacuzzi
Snorkeling gear
Ski’s
1 Wakeboard
2 Kayaks
Inner tubes
extensive fishing gear
Beach set ups
All toys are brand new!!
WiFi connection on board: At dock and limited use available underway or at anchor
Scuba Diving
Onboard Entertainment
Rates
Minimun | Maximun |
$53,000 | $59,000 |
Rate Terms:
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance
(APA), which is generally estimated at 20% - 25% of the base charter fee for
sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The
APA essentially creates a bank account for the Captain to purchase provisions,
fuel, dockage, food, beverages, bar, and other consumables on the charterer's
behalf. The Captain will keep all receipts and manage a running balance of the
account, so that expenditures can be checked at any time. Any amount not used
will be refunded at the end of the charter. If during the charter the costs have
exceeded the collected APA, then additional funds will be required for the
outstanding bills. All purchases are transparent and nothing is marked up. The
APA is used purely for the charterer's provisions and charter-related expenses.
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s final
rate and availability.
Calendar
Please Note:
Our team endeavors to provide up to date and accurate information regarding each yacht
in our listing, however some yachts reserve the right to make last minute changes to
their availability and rates. With this in mind, please note that premium rates may be
attached to certain destinations and dates, such as Christmas and New Years in the
Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that
details the yacht’s final rate and availability.
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