BASIC PURPOSE: Assume lead role for critical functions in support of Onboard Provision Masters, Shoreside and Shipboard Auditing Department and onboard inventory depletion plans. Drive implementation and enhancement activities related to onboard operational technologies. Manage Quality Assurance/ Brand Standards program for the fleet.
POSITION RESPONSIBILITIES:
Partner with I.T., Accounting, Marketing, Passenger Services, Purchasing, Hotel Operations, Entertainment and Food and Beverage Development and Operations to coordinate and drive new technological enhancements throughout the fleet.
Monitor per cruise ending inventory reports from the ships. Compile quarterly inventory reports along with action plans to deplete obsolete inventory. Set budget inventory targets for the fleet.
Partner with Hotel Operations leaders to develop action plans for the depletion of obsolete inventory onboard the fleet.
Monitor and approve manual requisitions generated throughout the fleet to ensure standard item list integrity and proper accounting for items.
Maintain standardized database for food and beverage items. Complete and verify Micros Advice Forms (MAFs) for new and existing food and beverage items.
Maintain standardized database for food items in the Main Dining Rooms and work with onboard team to program items displayed on the screens.
Partner with the culinary team to implement and manage recipe data within the MXP recipe management system. Drive ongoing recipe, yield and costing validation. Partner with the Director of Culinary and Director of Restaurant and Beverage Development to create new items in MXP in accordance with account and cost center assignment.
Partner with analytics team and vendor to identify/drive corrections/enhancements to the reporting tool.
Collaborate with the Director of Restaurant and Beverage Development, Ship Systems and the onboard Restaurant Management team to ensure accurate programming of inventories to maximize seating capacities; ensure accurate data display with regards to programmed data; and identify/drive corrections/enhancements to the reservation system and reporting.
Partner with the Director of Restaurant and Beverage Development to maintain the pre-sell inventory allotments available via the website. Maintain the database and control process for amenities available through the B.G.E.
Drive development of reporting in the MXP Recipe management system. Take the lead role in the development and dissemination of ship-board action items arising from theoretical food cost variances.
Compile monthly Micros and Meal Count reports to monitor and communicate system use and effectiveness on the ships.
Drive enhancements to existing SilverWhere reports.
Research industry related information to determine any new technologies that would benefit ship operations.
Responsible for the ongoing management of data residing in core systems on board the fleet including, MXP, Micros, Fidelio, SilverWhere and Avero. Provide support to Management in the reporting of information from established and/or proposed technologies and systems benefiting hotel department and/or ship operations.
Engage with engaged/approved outside vendors regarding proposed technology, services and systems to improve organizational efficiency.
Perform other job-related functions as assigned.
KNOWLEDGE AND EXPERIENCE:
EDUCATION: Bachelor's Degree or equivalent combination of education and experience with information systems, project management and operational leadership in a hospitality setting. MBA or other graduate level degree is preferred.
EXPERIENCE: Minimum 10 years' experience with information technology systems, project management and/or operational leadership within a hospitality organization.
KNOWLEDGE & SKILLS:
Project management skills to coordinate and develop plans and manage project team activities.
Ability to complete projects on time and within budget.
Ability to improve processes, products and services through coordination of efforts with others, directly or indirectly.
Skill in inspiring respect and trust while mobilizing others to fulfill the vision.
Leadership skills to provide vision and inspiration to peers and subordinates.
Skill in exhibiting confidence in self and other with ability to effectively influence actions of others.
Ability to readily accept feedback from others.
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
To Executive Search Firms & Staffing Agencies: NCLH does not accept unsolicited resumes from any agencies. All unsolicited resumes will be considered NCLH property, and NCLH will not be obligated to pay a referral fee. This includes resumes submitted directly to Hiring Managers without contacting the NCLH Human Resources Talent Acquisition Department.