ASTORIA GRANDE - PROVISION MASTER - ЗАВЕДУЮЩИЙ ХОЗЯЙСТВОМ

ISMIRA Agency is hiring PROVISION MASTER for ASTORIA GRANDE cruise ships!
ASTORIA GRANDE invites Russian-speaking employees to join its team to work on a cruise ship to Turkey and Egypt with departure from Sochi to the shores of the Black, Aegean, Marmara and Mediterranean Seas. Astoria Grande visits the unique ports of the Turkish coast — Istanbul, Cesme, Amasra, Sinop, Trabzon, Ordu, Izmir, Kusadasi, and also stops at the largest port of Egypt - ancient Alexandria, and in the new season also in the beautiful ports of Greece.

POSITION SUMMARY:

The Provision Master manages execution of proper Inventory and Stock Controlling practices onboard to ensure company, divisional and ship performance objectives set forth by the company are met and/or exceeded by performing the following essential duties and responsibilities. 

WHAT COMPANY OFFERS:

• Opportunity to travel to the ports of Turkey, Egypt and Greece
• Free meals and accommodation
• The ticket is at the expense of the employer
• The contract is 6-7 months
• The salary is paid in euros. A bonus system for rewarding employees, as well as tips
• No visa required

REQUIREMENTS:

• Age 18+
• Recruitment is conducted from the following countries: Armenia, Azerbaijan, Belarus, Georgia, Moldova, Russia, Uzbekistan, Kazakhstan, Kyrgyzstan.
• Fluency in Russian is mandatory
• Knowledge of English - from intermediate depending on the position (knowledge of English is pre-intermediate for basic positions, fluency in both Russian and English is required for higher and administrative positions)
• A full package of STCW certificates and a seafarer's passport/seafarer's identity card are required.
• Degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.
• Five or more-year progressive management experience in an upscale hotel or cruise ship in the food and beverage area.
• Specific knowledge of merchandise (goods specification and purpose), cost control practices, ordering procedures & inventory management. 
• Strong communication, problem solving, decision making, and interpersonal skills.
• Strong management skills in a multicultural and dynamic environment.   
• Knowledge of the principles and processes involved in business and organizational planning, coordination and execution.  This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.
• Knowledge of policies and practices involved in the human resources function.  Ability to manage the provisions team in a positive and productive manner by motivating and developing the skills of crew members.
• Ability to utilize and administer the company’s disciplinary action process through coaching and counselling to improve performance. 
• Ability to manage Inventory and Cost Controlling software applications and proficiency with Microsoft Office, Lotus Note and IISII computer software.
• Ability to work well under pressure and in a constantly challenging environment.

RESPONSIBILITIES:

• In accordance with the company’s rules and regulations, he/she conducts in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests (when applicable) or fellow shipboard employees and/or in the presence of guest contact and when in crew areas.
• Plans, organizes, supports, controls, and evaluates the inventory and cost controlling operation.  Accomplishes the targets set forth by the company through the management of the provisions team.
• Ensures the highest level of guest satisfaction by overseeing the quality of goods delivered within company’s standards.  
• Establishes and maintains effective internal communications including attending regular departmental meetings to ensure optimum scheduling, teamwork and productivity.  
• Continually encourages communication and cooperation between all sub-hotel departments. Keeps the Food & Beverage Manager informed of all activities and pending issues that require cooperation or immediate attention.
• Implement the business operating budget plan set by the company in order to ensure on-going optimum total guest satisfaction & cost control. Reviews operating budgets and revenue reports with the Food & Beverage Manager. Analyzes established goals and objectives compared to actual results and implements recommendations to achieve projected goals.
• Monitors POS management programs and purchasing practices including inventories and receivables by keeping a daily updated inventory of all food, beverage, durable and consumable items.
• Maintains and updates the Food & Beverage Inventory Operation Manual.
• Reviews and plans menus according to goods availability and ship’s itinerary together with the Executive Chef.

The number of spots is limited!

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Last update:  14 декабря 2024