Hotel Controller

Job description includes section “Duties and requirements for all hotel crew”.

Reporting 

• The Hotel Controller reports to the Hotel Manager.

Ranking

• 2 gold stripes with white bars in-between.

Privileges

• Single cabin.
• Uniform shirts, pants and jackets are provided for by the Company.
• No bar allowance, 50% discount in bars.
• Family visit onboard allowed if family stays in cabin, with permission from the Captain and Head Office.

Skills, Experience and Education

• Strong accounting skills required; preferably a college degree in accounting, business administration, or inventory management.
• Strong written and verbal communication skills and fluency in English.
• Understanding of inventory management systems, particularly MXP.
• Good problem solving skills.
• Competent understanding of basic computer programs; i.e. MS Word, Excel and preferably familiar with MXP or Fidelio inventory programs.
• Should be self-directed, but also have the ability to work well with others, especially Hotel Managers, Chef and Pursers.
• Must possess the ability to work well under pressure and adjust effectively to change
• Prior cruise line experience preferred.

Responsibilities

• Supervision
  • Supervises the Utility Provision, Provision Master, Storekeeper (where applicable).
• The Inventory Controller is accountable for the accounting and inventory management systems on board the vessel, to include the following:
  • Identify food items and non-food items.
  • Maintenance of the MXP Purchasing System on board the vessel, including all reports generated from it.
  • Record the information to maintain a suitable inventory of food, beverage, and consumables.
  • The production of other periodical financial reports; i.e. EOV (end of voyage), EOM (end of month), and daily reports, inventories and related financial reports.
• Maintenance of the Company’s set of controls and budgets to mitigate risk.
• Ensures that the ship adheres to all United States Public Health (USPH) standards, policies and procedures as directed by ISP.
• Computing profits and losses on all food and beverage items onboard, monitoring budgets versus actual, and the variance related to each.
• Maintenance of the vessel’s (Company’s) system of accounting records.
• Providing ISP with inputting requisitions, deliveries and adjustments into the computer system.
• The Inventory Controller will liaise with the Hotel Manager and Chef to ensure proper inventory control and supply chain management. 
• Responsible for the supervision of the receiving and loading of all food and beverage stores, and other hotel supplies.  (Assisted by the Chef, and the Provision Master and Storekeeper where applicable.)
• Responsible for all quality control on the pier; accounting/receiving control, accounting for any loss or spoilage, and reporting such to the Hotel Manager.
• The Inventory Controller will assist the Chef and Hotel Manager in the purchasing of local supplies.
• Meal count
  • Every evening the Inventory Controller administers and provides the meal count to the Chef during dinner service. The Inventory Controller accumulates the dinner tickets from the waiters, tallies them, and informs the Chef of main courses to be prepared prior to the opening of the line
  • The Inventory Controller may assist on the line if required.
• • Administration of Inventories
  • The Inventory Controller is responsible to input food requests that he/she receives from the Chef and all other departments (the order sheets) into the MXP system.
  • Spot checking inventories to ensure accuracy, compare computer counts versus actual counts, and monitor expiration dates on expendable items and report to the Hotel Manager if any action is required.
  • Maintaining proper computer and physical inventories of:
    • Food (dry, frozen, fresh, dairy, supplies)
    • Bar (liquor, wine, beer, soft drinks, glass ware, bar supplies, equipment)
    • Dining Room (table linens, cutlery, plate ware, glass ware, dining room supplies, equipment)
    • Housekeeping (linens, towels, uniforms, amenities, housekeeping supplies, bottled water, equipment)
    • Galley (galley supplies, ISPL galley equipment)
    • Office supplies (paper ware, ISPL printers/computers and office supplies)
    • Boutique (for-sale items)
    • Spa (supplies and equipment)
    • Ordering of supplies with the following noted staff:
    • Food:  Chef and Utility-Provision (Note:  The Chef will be the lead functionary in determining the food products to order.)
• Bar
• Head Bartender
• Dining Room
• Maitre’D
• Housekeeping
• Head Steward
• Galley
• Executive Chef
• Office Supplies
• Purser
• Boutique
• Purser and Boutique Mgr/Massage Therapist
• Spa
• Boutique Mgr/Massage Therapist

Working Hours

• Duty hours as per contract.

Training:

The following courses and/or certificates are mandatory:

• STCW