Reports To: F&B Manager – Procurement Hotel Purser – Financials
Direct Reports: Administrative Assistant
The Hotel Controller MDI performs all administrative and control services for BSSL on board the vessel. This includes overseeing the maintenance of the Food and Beverage System and Inventory Control System, analyzing all daily operations transactions and costs, and controlling operating costs by reconciling all inventory, consumption and revenue information, as it pertains to bar revenues.
Essential Duties and Responsibilities
Meet with M.I.S. regarding Inventory Control System
Produce an Food and Beverage System and Inventory Control System deficiencies report.
Accurate recording of input and output data, including orders, receiving, daily requisitions, and inventories.
Import and export all files send to or from the Miami office by IT departments and execute instructions provided.
Work closely with the Provisions Master to produce and submit the End of Voyage Zip file.
Enter Food, Bar and Housekeeping requisitions on a daily basis.
Import, on daily basis, sales from previous day to Food and Beverage System .
Work closely with the BSSL Purser if any discrepancy appears after comparing FBS data with the RESCO sales
Report discrepancies to all relevant parties immediately
Enter all orders into the system on time.
Send signed copy of orders together with exported file from the ICS to office.
Inform the office of any delay and the reason.
Send additional orders and local purchases to the office.
Process purchase orders for local purchases and advise the office immediately.
Import electronic pre-receiving file from the office.
Input receiving into the system.
Update files after receiving confirmation from the Provision Master of the invoice and actual physical receiving.
Send Loading and Discrepancy Report after each loading.
Report all spoilages and breakages from the supplier immediately after loading
Attach photos and full report to be provided by the Provision Master and Executive Chef.
Personally verify any spoilages and breakages on daily basis.
Submit Spoilage/Breakage Report, photos, and an explanation for large amounts of breakage.
Enter inventories into ICS and to inform respective departments of the variances, if any.
Produce daily and per voyage total revenue and PPD reports
Coordinate with the Bar Manager and Assistant Bar Manager to ensure maximum revenue.
Track sales target.
Produce and submit voyage-end beverage reports and cost analysis for the shore-side office.
Ensure that documentation requirements from ship to shore are followed.
Perform inventory spot checks in all warehouses and bars and inform the heads of departments.
Send the inventory files to the office with comments from the department heads that explain any variances.
Produce and send Special Services Recap with Back-Up.
Document all transfers to BSSL departments and concessionaires onboard for food, bar and hotel consumption.
Submit signed invoices after each loading electronically (and by DHL if required), to Miami Office.
Maintain all IT equipment on board and the ICS network, and send reports for any issues to IT Miami Office.
Report operational deficiencies to the Miami office.
Submit onboard reports to the Food Manager for disciplinary and/or safety issues.
Submit shore-side reports to MIS.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates. Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional language(s)
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, and Excel’
FBS/ICS Apollo Inventory system
Knowledge of Infogenesis and Lotus Notes
High School education or better.
Minimum of five years food related experience and/or training.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills.
Ability to interact with senior-level management and owner representatives.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.