ASTORIA GRANDE - PROVISION MASTER - ЗАВЕДУЮЩИЙ ХОЗЯЙСТВОМ

• →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

• →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.

• 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.

Last update: 14 декабря 2024