Provision Master Assistant

negotiable Expires in 7 months

JOB DETAIL

Department: Guest Experience & Product Development

Reports To: Food and Beverage Director

Job Summary: The Assistant Provision Master is responsible for supervising the team working in the Hotel Stores, included maintaining inventory stock levels and quality control.

Key Responsibilities:

  • Facilitates all that is necessary to achieve an up-do-date on hand inventory including but not limited to:
    a) Receives all food, sales and general Supplies stores delivered to the vessel and stores all goods into their designated storeroom. Performs a check between the physically delivered quantity and quality of the stores and the receipt entries in the onboard inventory system to verify quantities entered are correct as described in Onboard Accounting Policy and Procedure 6.02.
    b) In cooperation with the Provision Master ensures a Discrepancy Report is sent to Purchasing within 72 hours after loading. The Provision master is responsible for identifying the Credit and non-credit items as per Onboard Accounting Policy and Procedure 6.03.
    c) Ensures all internal requisitions and transfers are issued as requested including produce. Ensures quantity changes between the originally approved amount and the physically issued amount are properly administrated as describe in Onboard Accounting Policy and Procedure 6.04.
    d) Is physically present during all main issue periods and storeroom counts.
    e) Ensures all issued requests are accounted for and posted in a timely manner.
  • Responsible for issuing of all food, sales and general supplies. Ensures the correct product, quantity and quality is given following First-In First-Out (FIFO) system.
  • Responsible for loading of all food, sales and general supplies. Prepares a loading plan for each loading day and coordinates this with respective departments.

General Responsibilities:

  • Checks the quality of goods upon arrival, during storage and issuing. Ensures they are stored properly in order to comply with the Health, Environmental, Sanitation and Safety (HESS) standards.
  • Assists the Inventory Accountant & Provision Master in periodic inventory checks.
  • Responsible for the preparation of all required reports from the respective computer systems – e.g. Excel, Word, Outlook and MXP.
  • Responsible to execute and implement proper maintenance and cleaning procedures in all storeroom areas in accordance with PHS 1202 Food Storage. Ensures good appearance and condition of all storeroom areas. Report any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and (when appropriate) the Food & Beverage Director.
  • Responsible to perform the tasks of the Provision Master when the Provision Master is not present and takes care of the operation.
  • Familiarizes himself with all the aspects of the Provision Master’s duties and responsibilities within months after assuming the position including but not limited too:
    a) Health, Environmental, Safety and Security (HESS) regulations and procedures
    b) External requisition process
    c) MXP functionality and use
    d) Various documentation: Onboard Accounting Policies and Procedures Section 6, MXP manuals and documentation, Marine Regulations, etc.
  • Has excellent reading and writing English language skills to understand instructions and communicate in English with fellow crew and officers.
  • Comply with company policy regarding waste separation and environmental
    compliance.

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.
  • Strong analytical and management skills
  • Commitment to follow established policies and procedures.
  • Strong planning skills demonstrated through past experience
  • Strong communication skills including written and verbal English communication.
  • Good understanding of onboard Accounting and F&B Procedures
  • Able to work on its own initiative.
  • Working knowledge of computers and advantaged knowledge to navigate a variety of computer programs like Windows, Excel, Word and Outlook

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