Position Description:
The Inventory Manager is responsible for:
> Manage an inventory tracking system and ensuring the necessary amount of stock is always available.
> Forecast future stock needs and shortage of stock by inspecting the levels of business supplies and raw material
> Make the stock count more accurate and time-efficient
> Preparing reports and advising management on strategies to reduce cost and improve procedures
> Maintaining an accurate inventory database that includes detailed information on available stock
> Evaluates deliveries, shipments, and product levels to improve inventory control procedures
> 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
> Managing the following ranks:
• Provision Master
• Hotel Storekeeper
> Purchasing new stock and strengthening of good relations with existing suppliers
> Informing Hotel Director on stock levels and any issues may occurred
> Managing food, bond, and inventory stores on behalf of the Hotel department
> Controlling and placing 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
> Inspecting food quality and reporting rejected items to the Executive Chef and Food & Beverage Manager
> 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 passengers, officers, and crew
>Preparing a spoilage, slow-moving and non-moving items report each cruise for the Executive Chef and Food & Beverage Manager
> Ensuring effective communication and teamwork between stores and other Hotel departments
> Communicates with inventory employees to meet business goals and address personnel issues
> Reporting maintenance defects in line with company policies and procedures
> Reviewing passenger 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 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
Other duties and responsibilities:
> As assigned
> Attendance at management meetings
Why join Azamara?
Our global guests come to us for the destinations we visit and the cultural connections we make, but they return to Azamara for the unforgettable hospitality that our crew provides. Our staff-to-guest ratio is 1.7 staff to 2 guests, and this allows us to offer personal, hands-on and friendly service from the first point of contact to the end of the voyage. Our crew comes from every corner of the world, and are the men and women at the heart and soul of our brand.
V. Group is the leading global maritime agency with a pool of 44,000 active seafarers and approximately 3,000 shore colleagues. We represent in excess of 300 global client businesses who have engaged our management services for around 1,000 vessels.
At V. Group, our ambition is straightforward - to drive the transformation of our industry and to be the leading global provider of marine crew supply/management services.
Our values comprise of ‘five C’s’: we Care, we Collaborate, we Challenge, we are Consistent, and we Commit and Deliver, these values are central to our business and remain embedded in to our service output.
We aim to be an industry leader, challenging the parameters of best practice and shaping the future of Marine Operations.
As a strictly compliant global leader in marine services, V. Group will not request any fees or compensation for our services from seafarers. Please be aware of any illegal recruitment services and crewing representatives attempting to act on our behalf.
