The Provision Master oversees all hotel store operations onboard, ensuring timely and accurate ordering, receiving, storing, issuing, and inventory of food, beverage, and non-food items. They manage daily logistics, including customs documentation, cargo offloading, and communication with shore-side procurement and logistics. Key responsibilities include enforcing FIFO, maintaining hygienic storage conditions per USPH standards, and monitoring inventory levels to meet operational and budgetary needs. The Provision Master ensures compliance with safety, environmental, and HR policies, provides leadership and training to the stores team, and conducts regular audits and stock counts. They also track consumption, minimize waste, and support financial performance goals.
Qualifications
- Minimum 2–3 years of experience in food service management, inventory control, or warehouse operations, preferably onboard a ship.
- Extensive knowledge of F\&B products, storeroom operations, provisioning, and inventory systems (e.g., MMS, MXP).
- Strong understanding of hotel and food operations, budgeting, and cost control.
- Completed apprenticeship in hotel/restaurant management preferred; college education a plus.
- Forklift and Electric Pallet Jack license required; must handle physical labor in varying weather conditions.
- Proficient in Microsoft Office; strong administrative and communication skills in English (additional languages a plus).
- Leadership experience with multicultural teams and high hygiene/Public Health standards required
