1.  Requisitioning/Loading

a.  Accurately prepares all Master Orders for hotel supplies, food and beverages as per the schedule provided by corporate purchasing. Orders to be reviewed with the F&B Director, Executive Chef and Bar Manager before final replication in Crunchtime.

b.  Reviews preliminary PDF P.O.s sent to vessel by corporate Purchasing prior to loading and reviews discrepancies with purchasing and shipboard departments.

c.  Assists in receiving stores/provisions at ship’s side prior to loading. Checks items for quality, specifications and correct quantities against the vessel’s order and corresponding vendor invoices.

d.  Responsible for internal loading and storing of all stores/provisions delivered to the vessel.

e.   Reconciles all received stores into the Inventory/Crunchtime computer system.

f.  Prepares all ‘Loading Reports’ regards product specification, pricing and quantity variances and submits this to the F&B Director.

2.  Cost Control/Inventory Management

a.  Ensures that the physical security of all stores/provision areas are upheld, including but not limited to ensuring stores are pad-locked without supervision and that the correct key-issuance to staff takes place.

b.  Carries out physical inventories for all stores/provisions as per corporate policies and procedures.

c.  Investigates, records and reports stock variances.

d.  Maintains and ensures accuracy of Crunchtime in the reporting of cost/consumption/inventory data for food, beverage and hotel stores items.

e.  Ensures accurate orders, receipts, adjustments and issues are maintained in Crunchtime.

f.   Informs and resports to the F&B Director, any adjustments required to invoices and or inventory in Crunchtime.

g.  Responsible for responding to inquiries from the independent audit of Crunchtime reports and physical audit of stores made by the onboard controller.

3.  Store-Room Operations

a.  Ensures proper stock rotation procedures are   carried out to minimize loss/wastage.

b.  Maintains stock-levels at designated par levels or company set targets.

c.  Responsible for keeping the F&B Director, Executive Chef and Bar Manager informed about supplies/provisions relating to their particular area.

d.  Informs the F&B Director of any equipment malfunctions within the department.

e.  Responsible for ensuring all bonded stores (particularly tobacco products) are organized and that the on-hand quantities and values are represented accurately in Crunchtime. Ensure all printed reports that may be requested by any government body are accurate.

f.   Responsible for rotating stock, sorting through deteriorating produce and proper storage methods.  

g.  Fully understands defrost cycles for all fridges and deep freezers and must know what appropriate action to take if malfunction occurs.