communication with the Inventory Officer/Provision Master to manage the weekly inventory and manage the list the end of each cruise, in conjunction with the Inventory Officer, the Provision Master, and the F&B
including cash and credit cards
food safety and high quality.
needs are met and expectations exceeded. Maintain inventory of banquet supplies and equipment, ensuring availability
needs are met and expectations exceeded. Maintain inventory of banquet supplies and equipment, ensuring availability
reports, cash-up, process payments etc.