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The Provision Master has overall responsibility for all Hotel department storekeeping and to deliver clear and accurate results and reports in regards to inventory transaction, cost and stock (revenue and non-revenue), inventory levels, inventory turnover and irregularities. They will also coordinate the requisition of all Hotel department supplies and provisions the ship in liaison with the storing schedule or as otherwise advised by purchasing. Must develop, implement and maintain systems used in the collection of food, beverage and general supply items cost/consumption data. Furthermore provide general assistance to the Hotel Manager as deemed necessary. They also control and verify all new merchandise, received at ship’s side, is according to the Standard Item List and quantity and quality matches corresponding invoices. Organise help in form of shore side and/or ship’s side loading gang and forklift for main storing days. They also ensure all goods are handled in a FIFO (first in, first out) manner to avoid spoilage and ensure all storage areas are maintained in a clean and hygienic manner in accordance with UK/USPH standards. He/she must ensure that distribution of items is according to internal requisition and sorted by departments. All food and bonded items are to be issued on a day to day base, also work in close cooperation with the Chef and other relevant department heads. Must keep control over items in stock and that extensive physical inventories are carried out as outlined in the inventory schedule whilst conducting random unscheduled spot checks/inventories at discretion of the Hotel Manager. The overall responsibility for receiving items at the pier, entering withdrawals of items from in-stock and the preparing of cost reports stays with the Provision Master. The delegated user’s responsibility should include but is not restricted to the receiving of merchandise, safe and orderly storage, issuing supplies as needed and recording of all withdrawals from inventory. They will also investigate any unusual shortages either in bar, food or general supply operations. They will learn why these shortages occurred and recommend corrective action to the Hotel Manager and Corporate F&B department. Responsible for becoming familiar with the Carnival Corporate Environmental Compliance Plan (ECP), as it applies to the duties and responsibilities of this position.