Department: Guest Experience & Product Development

Reports To: Finance Manager

Job Summary: The Inventory Accountant is responsible for maintaining the compliance of accounting policies, by recording onboard cost, perform audits and provide financial reporting and analysis to shipboard operation and shore side management.

Reporting to the Finance Manager, the Inventory Accountant is responsible for safeguarding the financial controls put in the place by the organization. On a daily basis internal reviews will be executed in various departments onboard. Any findings will need to be shared with the Finance Manager and appropriate Head of Department. At the end of each voyage the Inventory Accountant is responsible for creating financial reports in an accurate and timely matter.

Key Responsibilities:

• Records all receiving Hotel Inventory into MXP.
• Creating of End of Voyage reports required by Voyage Accounting as per skill set.
• Reviews End of Voyage reports created by Finance Admin Assistant.
• Managing shipboard General Supply Budget.
• Maintains Daily Transaction Audit Report.
• Review reporting generated by the Finance Specialist adheres to policy.
• Review cash movements by Financial Manager.

General Responsibilities:

• Monitors the actual and physical control of all sales outlets and ensures proper administration by the responsible staff for these areas.
• Responsible for accurate bar counts and bar reconciliation report.
• Responsible for storeroom counts as per Onboard Accounting Policies.
• Reports to the Finance Manager all suspected costs causing deviations in the Hotel Operation.
• For food cost, work centers around portion control, production control, spoilage control and inventory control.
• For general supplies, manages the Budget Allocation file and approval of internal requisitions.
• For general supplies cost, produces per voyage the usage figures.
• For uniforms, control material usage and inventory control of materials and purchased uniforms.
• For revenue control, centers around portion control, inventory control, control of the potential sales values and verification that tariffs are accurately maintained and correctly utilized in the MXP system.
• Responsible for monitoring and maintaining all credits to food cost and beverage cost generated from parties.
• Responsible for generating reporting as described in Accounting Policy 6.07 Inventory Level Management.
• Manage and direct the Inventory Admin Assistant.
• Responsible for the performance, dress, grooming and conduct of all assigned employees.
• Responsible for monitoring and reporting storeroom inventory control. The entire inventory should be counted as per Onboard Accounting Policy 6.05. All discrepancies should be reported to the Hotel Director and the appropriate department head.
• Comply with company policy regarding waste separation and environmental compliance
• Conduct regular training with all departmental team members on food waste separation and environmental compliance as per Global Hess policies
• Champions the use of the Navigator App experience tools to drive greater onboard revenue and guest satisfaction performance
• Perform other job related functions as assigned.

Physical Requirements:

• While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• All team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
• Work within different temperature changes—indoors to outdoors.
• Ability to work 7 days per week.
• Able to pass basic safety course.
• This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.

Desired Skills & Experience:

• Requires College or University degree/diploma in Administration/Accounting, Hospitality, or related field.
• Minimum 5 year experience in the Hospitality Industry in Financial & Food and Beverage administrative positions showing progressive growth in responsibility.
• Strong analytical and management skills
• Prior shipboard experience covering skills related to the Hotel Controller position.
• Commitment to follow established policies and procedures.
• Able to work independent in order to perform objective audit and reporting tasks.
• Able to work well and communicate effectively with shipboard personnel.
• Ability to multi-task and handle constantly changing priorities.
• Leadership, training and organizational skills demonstrated through past experience. Ability to keep information confidential at all times.
• Strong communication skills including written and verbal English communication.
• Working knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint. Working knowledge of database programs and the ability to work with these types of programs proficiently.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.