Provision Master / Hotel Controller for cruise vessels Hebridean Sky & Island Sky in London

V.Ships Leisure is looking for a Provision Master / Hotel Controller for Hebridean Sky & Island Sky cruise vessels on behalf of Oceanic Leisure. The MS Hebridean Sky and MS Island Sky are sister vessels. These 118-passenger, all-suite ships are considered among the finest small cruise vessels in the world, offering unusually spacious accommodation, public areas, and outside decks.

Key Responsibilities

• Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the safe operation and working practice of the stores department and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Hotel Director immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
• Liaising with other departments to ensure safe food temperatures throughout delivery, storage and issuing.
• Ensuring the welfare and discipline of all members of the stores department, including behaviour whilst in guest public areas, in accordance with company policies and procedures.
• Ensuring the completion, checking and filing of food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defects or malfunctions of safety equipment and appliances e.g., expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
• Ensuring stores personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defective stores equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
• Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
• Ensuring minimum stores manning to comply with the In-Port Manning plan in accordance with international maritime law.
• Ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Leading and directing the team in applying correct security measures.
• Environmental stewardship is central to this role and the entire operation of the ship.
• Efficient day to day management of the stores department, including, but not limited to, managing, monitoring, developing and training team members, ensuring an efficient and cost-effective provisions operation.
• Ensuring adequate resourcing of teams, completing appraisals, identifying development opportunities and supporting staff to guide, motivate and direct their respective teams.
• Maintain and report costs versus budget on a daily, weekly and monthly basis to person assigned.
• Managing the following ranks: Storekeeper.
• Managing food, bond, and inventory stores on behalf of the Hotel department or other stores as assigned.
• Controlling orders to achieve efficient consumption analysis against departmental budgets, supervising and training staff where necessary.
• Plan and manage logistics within set lead times in conjunction with the Supply Management Team, to product specification and as per company policy and procedures.
• Ensure stock levels meet the immediate and long-term needs of the ship.
• Ensuring the completion of stock takes in accordance with company policy and procedures.
• Ensuring the reporting of any spoilage, breakage or damage that occurs during storing operations, in the storeroom, or under transportation to other departments.
• Inspecting food quality and reporting rejected items to the Executive Chef and Hotel Director.
• Managing stores routines and rotations in accordance with operational needs and the Maritime Labour Convention.
• Effectively managing delivery logistics according to the ship’s itinerary.
• Overseeing the delivery, receipt and safe movement of stores on turnaround days in accordance with company health and safety policy and procedures and acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring prompt and secure storage, under correct temperature control.
• Undertaking quality control checks, raising reports and responding quickly to service issues and ad hoc requirements.
• Producing discrepancy reports in accordance with company policy and procedures.
• Supervising the handling and storage of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
• Liaising with the Executive Chef to meet the specific dietary needs of guests, officers and crew.
• Preparing a spoilage, slow-moving and non-moving items report each cruise for the Executive Chef, Restaurant and Bar Manager and Hotel Director.
• Ensuring effective communication and teamwork between stores and other Hotel departments.
• Reporting maintenance defects in line with company policies and procedures.
• Reviewing guest feedback with departmental managers and, where applicable, agreeing appropriate outcomes to ensure effective complaint resolution.
• Ensuring cleaning standards and schedules for the storerooms are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Completing daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
• Conducting daily inspections of fridges, freezers and ambient storerooms to ensure correct stock rotation of food according to use by and best before dates (FIFO).
• Effective delegation of garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
• Overseeing sanitation training for the Provisions department and maintaining efficient records.
• SIL maintenance (discussion if needed onboard etc) all to keep our SIL a masterpiece.
• Crew rotations within provisions.
• Helping with the finalisation of policies and procedures.
• Jump between ships and keeping things standardised on the vessels.

Education/Experience/Qualifications:

• Relevant experience in a similar capacity on a luxury cruise vessel.