Hotel Controller

REPORTS TO:              HOTEL DIRECTOR

KEY PERSONNEL:

Hotel Director
Food and Beverage manager
Provision Master

Qualification Requirements:            USPH or similar, ability to use Microsoft word, Fidelio, and an understanding of POS systems

Duties and Responsibilities:

Control all Hotel/Food & Beverage supplies by weekly inventories and spot checks.
Help set with shore side a min/max Par Stock level within all the storeroom areas.
Stock should be monitored to ensure that Onhand quantities and Orders are in line with current and planned demand.
Action should be taken to ensure that slow moving and discontinued stock is cleared through ASAP. This will involve liaising with the Exec Chef, House Keeper and PRM on a regular basis.
Ensure the Hotel Storekeeper has requested all the items needed to ensure guest and crew consistency.
Ensure the Health and Hygiene regulations set by the Company (UKPH/USPH/CANPH/SHIPSAN). 
Report a food cost daily for the HD, F&B Manager and Chef to review.
All orders should be passed to the F&B Manager 10 days prior to delivery date for review and to be transmitted through Fidelio. The Hotel director will have the final sign off.
Responsible for staff evaluations and appraisals within his/her department.
Any deliveries to the ship are the responsibility of the Controller, to ensure staffing levels are of such that all supplies are loaded within the shortest time, and to check quantities and quality and then process them into Fidelio.
Spot-check all the bars weekly to maintain a consistent variance within the bar locations and to report any deviance’s to the PRM/F&B Manager.
At the end of every cruise, a full inventory must be completed in all F&B outlets and storerooms to ensure we are meeting the company stock variance levels.
Responsible for the annual stock takes the HO, to process the financial closing.
Ensure all personnel adhere to the company Health/Hygiene & Safety policies in all your responsible areas.
Be fully aware of the company disciplinary procedure and inform the Hotel Director of any action to be taken.
Ensure all products on board are within their expiry date by maintaining regular stock rotation (FIFO).
Ensure that all stores inventory documentation is accurate at all times and that this is verified by cruise internal and frequent external audits.
Maintain the Fidelio system in an operational condition.
Spot check Stock control of the Crew / Officer’s Bar and Minibar at end of the Cruise (officer bar  President, crew steward in charge of the Crew Bar and Room Service Supervisor for the Mini Bar)

Other Duties:

To participate in any training and/or duties as required by the ship, department or Head Office.
To keep detailed handover notes to pass onto your relief.
Attend briefings, welcome meetings, and cocktail parties.
Keep uniform racks/cupboard tidy.
Complete hours of rest form as per company policy.
To be aware of the Company SMS protocol’s and inform key personnel as required
Responsible for the training and development of key personnel
To complete the company Appraisal and Personal Development Programme for key personnel as per company guidelines.
NOTE: Duties & Responsibilities are not subject to, or limited by those specified.

 Safety:

 Carry out designated role in crew and passenger safety drills according to regulations
Comply with Company safety and pollution prevention regulations and procedures
 

Saga standards:

 Incorporate SAGA standards and the “Saga way” of behaviour into your work in the areas of:

 Uphold Saga grooming and uniform standards
Anticipate Guest needs
Ensure Guests’ requests and needs are handled promptly and as per Saga Standards
Assist Guests whenever required or requested
Handle Guest complaints professionally and resolving issues promptly
Improve the Guest experience by delivering prompt, efficient and quality service
 

Socially and professionally:

Maintain positive relationships with colleagues
Respect the privacy and rights of colleagues
Respect the contribution of all colleagues
Promote cooperation and team work
Training assistance and mentorship for new crew members
Safe professional and personal practices
Promoting congeniality and teamwork at all levels
 

Physically:

Medically Fit and can bend stretch, crawl and occasionally or frequently lift or move items up to 50 pounds / 25 kilos.