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·     Must have working knowledge of hotel style accountancy

·     Must have typing skills; windows XP, word, excel, ms outlook. Additional: crew administration and payroll (any system), accounts receivables (any system) stock control (any system), fidelio cruise (or any ship management system)

·     Must be open to receive training in hotel accounting software

·     Must have working skills for working with pos systems

·     Must have good communication skills

·     Must be flexible in daily working hours

·     Must be able to work and plan ahead under constraints of timetables

·     Must be self motivated and have an analytical/problem solving capabilities

·     Must be above average in spoken and written English

Close working relationships required with: (not limited to)

·     Hotel Director

·     Financial controller

·     Hotel Cost Controller

·     F & B Manager

·     Restaurant & Bar Manager

·     Crew purser

Specific duties and activities

Assisting the Financial Controller with the following

Accounting management - revenue control

A)  Revenue reporting.

·     Reconciliation of sales in all revenue outlets on a daily basis.

·     Recording and retention of daily sales for reporting to head office.

·     Production of daily sales reports to members of management as required. 

·     To maintain a filing system of all revenue back up for audit.

·     To obtain passenger and crew numbers for production of victualling report.

·     To obtain figures and backup on all goods and services given on board ship at either a discounted rate or complimentary rate, or on company accounts, for reporting to head office as part of the cruise end reporting.

·     Spot check all outlets for accuracy of prices charged and invoices raised. Particular attention to be made to charges to crew.

Accounting management - cost control

A) Cash book recording.

·     Maintain a cash book on daily basis recording and detailing all cash purchases and receipts made during the cruise.

·     Maintain a filing system for all; dockets, receipts, vouchers and invoices relating to movements in the cash book.

B) Inventories and stocks.

·     Spot check on a regular basis the accuracy of all inventories taken by the Hotel Cost Controller. This includes not only food & beverage stores but also equipment, consumables and items in circulation.

·     A log is to be maintained of these spot-checks detailing not only what was checked but also the reconciliation of any differences found between the storesystem items on hand and actual items on hand.

·     Spot check on a regular basis must be made on food and beverage slow moving items and items that are nearing their `sell by date.` the F&B Manager  must be advised on these items.

C)  Purchases and issues.

·     A check is to be made to ensure that all requisitions are inputted into the stock control system. A further check is to be made on the accuracy of the input in terms of items ordered and numeric quantity. Care must be taken with exchange rates.

·     A check is to be made to ensure that all invoices relating to purchases of items for use on board the ship are inputted into the stock control system. A further check is to be made on the accuracy of the input in terms of items delivered and numeric quantity and price and exchange rates.

·     All local purchases are the responsibility of the financial controller and as such must be approved before the purchase is made.

·     All receipts, dockets and other documentation must be retained by the financial controller for these local purchases, not only as backup for the entry into the cash book but also for any input that is needed into the stock control system.

·     To maintain a filing system for the retention of all backup relating to purchases and requisitions made during the cruise.

C) Crew accounts.

·     To calculate the cost of all commissions and tips due to the crew.

·     To calculate and reconcile all crew accounts and discounts due.

D) Communications.

·     To maintain a log for checking purpose for all communications made using shipboard equipment. This will include all telephone calls, faxes made and mail sent.

E) Beverage cost.

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