Provision Master and Storekeeper

465.0 Provision Master

465.0.a Section 402 General Job Requirements for all Hotel Crew is part of this job description and should be read and understood.

465.0.b Reporting to: Hotel Director

465.0.c Primary Objective of Position

.1 Supervising and maintaining the hotel store rooms, freezers and fridges of food, beverage, consumable and durable items.

465.0.d Major Area of responsibility

.1 Storekeeping
• Monitors and logs temperatures in store rooms by checking refrigerator temperature regularly,
• Maintains cleanliness of all storage areas in accordance with the CDC VSP
• Stores fresh vegetables and fruit cases broken open to ensure maximum longevity,
• Making sure that all storerooms are locked at all times

.2 Ordering supplies
• Generates purchase requisitions (orders) in accordance with the storing plan and minimum stock level requirements.
• Checks status of backordered goods
• Physically receives all Hotel stores on board
• Communicates any quantity variances, quality issues and general supplier services to the purchasing department
• Generates storing reports

.3 Loading and deliveries
• Prepares storeroom prior to arrival in each port for new stock
• Cleans storeroom prior to arrival of new stock
• Supervises loading and storing of all hotel items
• Ensures that purchased supplies are received in accordance with order and quality standards set by the company
• Verifies receipt and quality of goods and maintains detailed records of goods delivered to the vessel
• Completes reports of non-delivered or faulty deliveries
• Verifies accuracy of invoices as goods are delivered
• Requests credit notes when applicable

.4 Onboard requisitioning
• Ensures that all goods withdrawn from inventory have been properly requisitioned by respective departments
• Prepares supplies for various departments based on schedule agreed upon
• Fills requisitions with goods in accordance to a first in/first out (FIFO) system

.5 Inventories
• Conducts inventory spot checks and complete physical inventories, as set by company policy, to ensure that all food and beverage records are accurate

.6 Administration
• Maintains current consumption records and inventories of food, beverage, consumables, durables, equipment and general supply items, ensuring that the Fidelio system is kept up to date and posting of all supply issues and purchases/deliveries to the inventory system on a daily basis
• Completes and compiles cost control reports
• Ensures proper documentation when spoilage or damage occurs
Comprehensive Fidelio MMS knowledge required

466.0 Storekeeper

466.0.a Section 402 General Job Requirements for all Hotel Crew is part of this job description and should be read and understood.

466.0.b Reporting to: Provision Master

466.0.c Primary Objective of Position

.1 Cleaning, preparing requisitions and maintaining the hotel store rooms, freezers and fridges containing food, beverage, consumable and durable items.

466.0.d Major Area of responsibility

.1 Storekeeping
• Supervising the Hotel Storerooms operation as directed by Provision Master
• Monitors and logs temperatures in store rooms by checking refrigerator temperature regularly,
• Maintains cleanliness of all storage areas in accordance with the CDC VSP
• Stores fresh vegetables and fruit cases broken open to ensure maximum longevity,
• Making sure that all storerooms are locked at all times

.2 Loading and deliveries
• Prepares storeroom prior to arrival in each port for new stock
• Cleans storeroom prior to arrival of new stock
• Loads and stores hotel items

.3 Onboard requisitioning
• Ensures that all goods withdrawn from inventory have been properly requisitioned by respective departments
• Filling requisitions for each department, as directed by Provision Master based on first in/first out in order to reduce spoilage,
• Prepares supplies for various departments based on schedule agreed upon
• Advising the Provision Master of any shortages, discrepancies or quality issues in a timely manner,

.4 Inventories
• Assists with conducting inventory spot checks and complete physical inventories, as set by company policy, to ensure that all food and beverage records are accurate