POSITION SUMMARY:

Manage the procurement of all food, beverage and hotel supplies and services in support of Vessel Operations; develop and implement policies and procedures that ensure Cruise West receives the best value goods and services in support of the required brand standards.    

CRITICAL PERFORMANCE AREAS:

1. Marine Hotel Purchasing: Ensure the most cost effective and efficient procurement of food, beverage, and hotel supplies; develop RFQs for fleetwide contracts.  Research purchase requisitions and through vendor contacts procures food, beverage and hotel supplies/or services; arrange for their shipment either to Seattle or to the appropriate vessel or land division recipient.  Issue RFQs and POs electronically using EPICOR/GSOrder and Excel. Manage the currency of  Hotel Purchasing related SOPs and vessel Order Guides.  Support operations by identification and achievement of lowest total delivered cost while, in cooperation with Marine Hotel Operations, maintaining Company quality standards.   Perform the duties of Purchasing Agent as necessary
2. Sourcing:  Stay current with pricing trends; make decisions and recommendations on the timing and quantity of commodity purchases, and establishment of most economical purchase quantities.  Manage the update of the vendor base in EPICOR/GSOrder. 
3. Logistics: Manage the shipping, receiving and delivery of orders, utilizing the method deemed to be the most cost effective. “Cost Effective”, to mean the method in which to reduce overall expense, while taking into consideration the impacts to vessels itineraries, travel, shipping costs, passenger inconveniences, and impact to Cruise West’s reputation and or profitability.
4. Distribution Center Management:  Oversee the Hotel-related warehouse inventory and general organization of items stored in the warehouse; maintain up to date inventory. 
5. Supply Chain Liaison: Determine and recommend Hotel-related purchasing policy and procedures within the limits of delegated authority and in accordance with Company policy and procedures.
    

QUALIFICATIONS:

• Self-motivated team player with demonstrated ability to manage multiple and potentially conflicting tasks in a challenging and fast paced environment.
• Minimum 6 years management experience in the food and beverage procurement environment, preferably within the cruise (or hospitality) industry, with additional years’ experience at the buyer/purchasing agent level in a multi-site environment; CPM credentials desirable.
• Strong organization and communication skills.
• 4  year college degree in a hospitality-related field.
• Operational experience on board a cruise vessel at the Hotel Director level highly desirable
• High degree of fluency in MS-Office Professional Suite, Epicor!, and/or other F&B-related purchasing software.

• Limited travel may be required to support remote ship operations.

WORKING CONDITIONS: