Delivers results to shipboard Hotel Director and shoreside Supply Chain Manager.ĩ. Publishes performance metrics report relating to inventory accuracy, turnover, space utilization, order efficiency, and obsolescence on a regular basis. Conducts cycle counts and physical inventories of stock according to a preferred classification of goods (ABC).Ĩ. Monitors at all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures.ħ. Monitors requisitions of supplies and materials in accordance to inventory management objectives. Establishes a Materials Requirement Planning process that drives the requisitioning of materials for all hotel-related functions including food and beverage, hotel consumable and disposable items and facilities management.Ħ. Reviews event schedules and related information and confers with management to determine supply requirements, identifies overdue materials and tracks material.ĥ. Provides on-the-job training to subordinate staff to strengthen their current performance and preparation for possible advancement.Ĥ. Prepares a variety of reports and letters utilizing personal computer system and equipment.ģ. Reviews overtime requests against loading schedules to determine appropriate needs and approves amounts accordingly. Initiates personnel actions such as new hire requests and discharges, to ensure proper staffing. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Assigns duties, responsibilities and workstations to employees. Manages the inventory function including the successful identification of expense reduction. This consists of physical and verbal interactions guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.ġ. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.
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