You ensure the F&B storage area is kept clean and in proper conditions. You also ensure that all F&B supplies have been ordered and inspected for quality and accurate quantities during loading operations.

HIS/HER RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

ESSENTIAL DUTIES & RESPONSIBILITIES

Controls and verifies all new merchandise, received at ship’s side, is according to the Standard Item List and quantity and quality matches corresponding invoices and or any other paperwork accompanying the delivery.
Ensures all goods are handled in a FIFO (first in – first out) manner to avoid spoilage.
Ensures all F&B storage areas are maintained in a clean and hygienic manner in accordance with PH standards.
Establishes with Inventory Manager an internal requisition schedule based on length of voyage and determines pick-up time and location.
Ensures that distribution of items is according to internal requisitions and sorted by departments.
Works in close co-operation with Executive Chef in order to keep control over items in stock and that extensive physical inventories are carried out as outlined in the inventory schedule.
Investigates any unusual shortages either in bar or food operations. Learns why these shortages occurred and recommends corrective action.
Establishes and maintains standards for the consistent execution of onboard cost control in food and beverage.
Analyzes food, beverage and general supply items cost reports and consumption.
Calculates and ensures that all order forecasts and projections are based on length of voyage and amount of guests carried for that respective voyage.
Monitors food and beverage consumption on a cruise-by-cruise basis to ensure that waste is minimized.
Complies to all F&B related SOPs and implements changes/improvements and communicates the same with onboard management for a successful implementation.
Works close in cooperation with ship’s management to ensure optimal efficiencies with respect to the economy of operation.

Maintains a slow moving item procedure to ensure that ship’s staff is not reordering discontinued food and beverage items and any “dead stock” is implemented into the daily usage.
Responsible for becoming familiar with the Environmental Compliance Plan (ECP), as it applies to the duties and responsibilities of this position.

Minimum experience and qualification requirements for position:

·        Required to speak, read and write in English in an Advanced level in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.

·        Thorough knowledge of storeroom operation and storing procedures.

·        Thorough knowledge of food & beverage products

·        Experience on material management systems, preferably MXP.

·        Good knowledge of cruise ship-catering operation.

·        Familiar with all departments and their functions within Hotel / Food & Beverage operations.

·        Must have extensive experience within shore and ship based food & beverage operation.

Contract length: 6 months on/ 2 months off

Salary: 2458$

Necessary documents:

·        CV

·        Passport or ID card

·        Photo

·        Criminal background evaluation