Sr Hotel Storekeeper

Department: Galley

Employment Type: Fixed Term Contract

Reporting To: Provision Master

Description

Reports to the Provision Master for the main storeroom operation, including the provision rooms and the hotel stores.
The Senior Storekeeper assists in the responsibility of all inventories onboard. They have to ensure that all stock par levels are maintained at all times as well as public health standards adhered to in daily decision-making. The Senior Storekeeper provides a service to all hotel departments and through this helps maintain proper guest satisfaction.
Reporting relationships:
The Senior Storekeeper reports directly to the Provision Master supported by the Food and Beverage Manager. 

Position has 2 professional level reports – Storekeeper. 

Key Responsibilities

1. Receiving of stores according to standard item list, to assist the Provision Master.
2. To ensure that tall storerooms are prepared for next deliver of goods. Storeroom space should be made available as stock rotation occurs. Ensure stock usage rotation and set up storerooms accordingly.
3. Co-operate with representatives of the purchasing department (agents and/or suppliers) to determine that all stores ordered are received in good condition according to Seabourn standards. Ensure liaison with the Executive Chef de Cuisine for fresh produce, perishables and fish.
4. Check that all stores are accounted for within 24 hours after loading, if possible by checking on the pier upon receipt of the goods.
5. During major storing when time is of the essence, quantity checks are done as soon as possible after sailing.
6. Report s discrepancies on invoices to the provision master on the day of storing.
7. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
8. Maintain and store all equipment, including the forklift, platforms, hand jacks and electrical pallet jacks and ensure that the electrical pallet jack is fully charged prior loading. The actual maintenance of all equipment is the responsibility of the chief engineer. Prior to storing, inspect all equipment to ensure that it is in order for loading of the goods. Supervise the loading and usage of the equipment.
9. Ensure sufficient personnel are available to handle storing. Advise the Provision Master if more staff is required.
10. Approval must be given for all items to be offloaded. They must be manifested via landing manifest. The landing manifest has to be prepared by the department head involved and forwarded to the provision master for review. It is the provision masters responsibility to offload items requested. It is the responsibility of the relevant department to ensure items are clearly labeled and a copy of the manifest is attached to each item being offloaded.
11. The kitchen, bar and housekeeping department usually requisition subsistence items daily. For sundries, hotel and consumable items the scheduled requisition date should be approximately every seven days except for the wine cellar bonded items, which are requisitioned on a daily basis.
12. To ensure that all requisitions have been approved by the Provision Master, Chef or Hotel Director (as assigned) before issuing. Notify the appropriate personnel when any requisition shortage occurs and requirements can’t be met.

Qualifications

Education:

• GCSE’s or equivalent – especially in mathematics & English
• Strong command of the English language combined with good written skills.

Experience:

• 3 years shipboard experience in similar role.

Knowledge, Skills & Abilities:

• Good knowledge of general storeroom procedures and practices.
• Familiar with onboard F&B & hotel department operations
• Able to work on own initiative and lead by example within the supervisory role Fair knowledge of food & beverage products.
• Ability to work in a team that is focused on exceeding guest expectations. Ability to execute and follow up on standard operating procedures.
• Ability to motivate a team.

Physical Demands & Travel

Physical Demands: 

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. 
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination 

Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.