![]() Office Supplies: Chief Purser Requirements: Responsible for external ordering of food, beverage and consumable items in collaboration with other entities as per below: Office supplies (paper ware, FPL printers/computers and office supplies) Galley (galley supplies, FPL galley equipment) Housekeeping (linens, towels, uniforms, amenities, housekeeping supplies, bottled water, equipment) Dining Room (table linens, cutlery, plate ware, glass ware, dining room supplies, equipment) Bar (liquor, wine, beer, soft drinks, glass ware, bar supplies, equipment) Food (dry, frozen, fresh, dairy, supplies) Maintaining proper MXP and physical inventories of: Spot checking inventories to ensure accuracy, compare MXP counts versus actual counts, and monitor expiration dates on expendable items and report to the Hotel Manager if any action is required. The Hotel Controller is responsible to reconcile daily requisitions received from all department heads in the MXP system. The Hotel Controller will assist the Chef and Hotel Manager in the purchasing of local supplies. Responsible for all quality control on the pier accounting/receiving control, accounting for any loss or spoilage, and reporting such to the Hotel Manager. (Assisted by the Chef, and the Provision Master and Storekeeper where applicable.) Responsible for the supervision of the receiving and loading of all food and beverage stores, and other hotel supplies. The Hotel Controller will liaise with the Hotel Manager and Chef to ensure proper inventory control and supply chain management. Maintenance of the vessel’s (Company’s) system of accounting records. Computing profits and losses on all food and beverage items onboard, monitoring budgets versus actual, and the variance related to each. Ensures that the ship adheres to all United States Public Health (USPH) standards, policies and procedures as directed by ISP. Maintenance of the Company’s set of controls and budgets to mitigate risk. EOV (end of voyage), EOM (end of month), and daily reports, inventories and related financial reports. Producing periodical financial reports i.e. Record the information to maintain a suitable inventory of food, beverage, and consumable items. Maintenance of the MXP Purchasing System on board the vessel, including all reports generated from it. Identify food items and non-food items. The Hotel Controller is accountable for the accounting and inventory management systems on board the vessel, to include the following: Supervises the Storekeeper and Storeroom Utility positions ![]() Reporting: The Hotel Controller reports to the Hotel Manager ![]() The Hotel Controller is also responsible for monthly closing (MXP) and submitting various reports to onboard and shore side management. The Hotel Controller audits all invoices and requisitions of incoming and outgoing products to and from main storeroom. ![]() The Hotel Controller’s primary responsibility is the management and oversight of onboard storeroom inventory and accurate reporting of inventory data. Hotel Controller / Inventory Manager Description: ![]()
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