Reports To: Food Manager Shore Side Operations – Financials
Direct Reports: Crew Accounting
The Hotel Controller performs all administrative and control services for BSSL aboard the vessel, including overseeing the maintenance of the FBS/ICS system, analyzing all daily operations transactions and costs, and controlling operating costs.
Essential Duties and Responsibilities
Serve as Technical liaison with M.I.S. regarding Inventory Control System.
Produce an Food and Beverage System and Inventory Control System deficiencies report.
Maintain accurate data input and output of orders, daily requisitions, and inventories.
Import and export all files send by or to Miami office by IT departments and execute instructions.
Work closely with the Provisions Master to produce and send the End of Voyage Zip file.
Enter Food, Bar, and Housekeeping requisitions on a daily basis.
Ensure that all parties involved with requisitions follow the issuing procedures-signature, date, quantity issued.
Import sales from previous day to Food and Beverage System on a daily basis, and report if any discrepancy after comparing it to Infogenesis.
Ensure orders are entered into the system on time and sent to the office. A signed copy and the exported file from the Inventory Control System should be accompanied by a loading schedule.
Advise the office of any delays and the reason.
Submit additional orders to the office.
Submit a PO for local purchases and deliveries and inform the Miami office
Document Receiving after importing electronic pre-receiving file from the office and make changes after receiving confirmation from Provision master
Submit Loading and Discrepancy Report after each loading. After loading. photos and a full report from the Provision Master and Executive Chef are required.
Personally report any spoilages or breakages daily. Submit Spoilage/Breakage Report with photos and an explanation.
Record inventories to Inventory Control System and to inform respective departments of variances.
Ensure documentation requirements from ship to shore are followed.
Perform inventory spot checks in all warehouses and bars, and submit variances to office.
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 Inventory Control System 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.
Reconcile all inventory, consumption and revenue information as it pertains to bar revenues.
Generate daily and per voyage total revenues and Per Passenger Per Day report.
Meet with the Bar Manager and Assistant Bar Manager to ensure maximization of revenue.
Produce voyage-end beverage reports and cost analysis for the shore-side office.
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.
Good administrative skills.
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, and Excel.
FBS/ICS Apollo Inventory system
Minimum of three years controlling/accounting-related experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Ability to interact with senior-level management and owner representatives.
As needed for position.
Ability to deal with problems.
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.