CREW & MATERIAL LOGISTIC COORDINATOR
OCEANIC MARINE CONTRACTORS
Total years of experience :8 years, 11 Months
CREW & MATERIAL LOGISTIC COORDINATOR February 2012 to Present
OCEANIC MARINE CONTRACTORS - OMC
Dubai, UAE
1. Prepare and update files of all the crews' documents on board.
2. Advise their respective agent to get them a reserve/confirm ticket.
3. Get all the On/Off Signer crews a seaman's visa.
4. Send passport & seaman's book copy to our agent in Iran in order for him to get them also an Iran offshore visa.
5. Send all the related documents to our agent in processing On/Off Signers seaman's visa.
6. Check if all the related documents of the crews are valid & clear.
7. Send the seaman's visa and OKTB letter to their respective agent.
8. Update the CREW MATRIX SAFETY Report.
9. Monitor all the situations with regards to the crew mobilization.
10. Prepare the On/Off Signers hotel accommodation.
11. Make and forward to all concern departments the crew boat run schedule of the month.
12. Follow up the provisions to be sent onboard and documents for immigration purposes.
13. Update the Proposed Crew Change List sent from the Vessel Administrator.
14. Check the Invoices from the manpower agents for reimbursements of the crew's tickets and other expenses incurred during their repatriation/mobilization.
15. Monitor & follow up the import items purchase by the Procurement Dept. and send it onboard having a proper document.
16. Gathered all the applicants CV from the manpower agents for review and approval.
17. Update file with all shipping & goods received information and obtaining freight quotation.
18. Assist in customs clearance of all incoming equipment.
19. Assist in organizing the equipment to be sent offshore and oversea location.
20. Liaise with freight forwarders in order to ensure the efficient shipping of equipment.
21. Obtain export & import entries for filing and audit purposes.
22. Liaise the Vessel Warehouseman to ensure the efficient & accurate control of the equipment.
23. Check & validate all freight & packing invoices.
24. Create import & export commercial invoices & clearance instructions.
25. Check availability of crew and compliance of all certificates and training.
1. Audits the daily revenue figures, supporting reports and vouchers; i.e.
1.1 Night Auditor’s ‘D’ report
1.2 Revenue related to rooms
1.3 Local Telephone and Long Distance calls report
1.4 Laundry and Valet report
1.5 Telex or secretarial service report
1.6 Business Centre Report
1.7 Wireless Internet Revenue
1.8 Other Related Revenue
1.9 Health Club Report
1.10 Revenue related to Fantasy kingdom
1.11 Revenue related to Shopping Mall
1.12 Revenue related To Al Teaba Food Restaurants
1.13 All other reports and supporting vouchers reflecting the revenue.
2. Prepares the Daily Sales Report.
3. Audits all vouchers, checks and other documents posted to ledger;
4. Reviews all rebate and allowance vouchers from the previous day for proper approval and completeness.
5. Reviews all entertainment checks;
6. Audits daily cash summary prepared by the General Cashier;
7. Completes and post to the ledgers all sales related journal vouchers;
8. Audits charges to the credit card companies to see that all charges are properly approved and are as per the credit policies of the company.
9. Verifies the housekeeper’s report with the Night Clerk’s report on at least a weekly basis.
10. Prepares the monthly municipality fee statement.
11. Prepares Web engine commissions
12. Prepares other commissions like Fitness Centre, Massage, Swimming lesson, Tennis Class etc.
13. Daily posting of revenue related and cash related Journal Vouchers.
14. Prepare the monthly closing reports.
15. Prepares monthly bank reconciliation for Al Teaba Restaurant, Fantasy Kingdom, Shopping
Mall, and Al Bustan Residence.
FOOD AND BEVERAGE COST CONTROL ANALYST February 2007 to September 2010
WATERFRONT AIRPORT HOTEL AND CASINO
Cebu, Philippines
1. To verify that standard purchasing procedures are followed on a continual basis.
2. To verify the accuracy of entries in the daily receiving report and to ensure that all food and beverage items received, are recorded.
3. To spot check on a daily basis items received, to determine that it conforms to specifications as to weight, count and quality, and that it has been properly invoiced.
4. To seek long term agreement with perishable item suppliers for supply of "the lowest price - highest quality" perishable items.
5. To conduct market survey once in three months to ascertain the trends in prices.
6. To demand and negotiate with suppliers, price parity with wholesale market rates.
7. To scrutinize the daily market list with a view to verifying that the quality and quantity ordered are in line with the business trend of the hotel.
8. To seek justification from the Executive Chef, for any item requested which does not form a part of the "menu on offer" at the outlets.
9. To reconcile total food purchase for each month reflected in the General Ledger: A. with the balance as per month end food store inventory
B. the statement of total food purchased in the daily receiving report
10. To ensure that all items are stored properly, and monitor at periodic intervals, security control procedures for storage.
11. To verify periodically, storage practice to ensure that standards set, with regard to hygiene, orderliness, expiry date and rotation of items is followed.
12. To maintain a daily and cumulative monthly record of F&B requisitions and of direct purchase issued to kitchen/production department.
13. To monitor at periodic intervals, procedure for issuing F&B items from stores, to ensure that all items are issued only against a duly authorized stores requisition.
14. To monitor month end inventory taking procedure.
15. To review with the Financial Controller and the Director of F&B the list of slow moving and non-moving items.
16. To reconcile and link the items issued, to kitchen/production with the food cost, with a view to control item usage.
17. To prepare recipe costing sheets under the direction of the F&B Manager and Executive Chef. To arrange and catalogue all existing recipe costing sheets for ease of reference.
18. To seek justification from the Executive Chef for any major variance in F&B costs.
19. To establish potential F&B cost and update the same as and when required.
20. To formulate and enforce sound control procedures for banquets.
21. To cost all banquet menu prior to the function.
22. To prepare and circulate "flash food cost report" by the 1st of every month.
23. To prepare daily complimentary food report. To verify that all complimentary food are duly authorized.
24. To control and monitor management and staff duty meal costs.
25. To finalize month end report by 2nd of each month.
26. To conduct butcher yield tests with the assistance of the Executive Chef and update the management with the results of the test.
27. To perform any other duties and responsibilities assigned by the management from time to time.
28. KOT collection from all the outlets on daily basis.
29. Checking of duty meal checks for any missing serial numbers.
30. Checking of complimentary checks for missing serial numbers.
31. Auditing of outlet checks with KOT's for any shortages or under charges.
32. Cake order forms are to be arranged in serial number. (applicable for pastry outlet)
33. All food store requisitions are posted and rechecked for any errors.
34. Make surprise visits to outlets and conduct verification of pending checks with guests in that outlet.
35. To prepare month end journal entry for F&B cost.
36. Prepare Stock variance report every month.
37. To prepare F&B reconciliation report every month.
AUXILIARY DUTIES
RECEIVING CLERK
1.) Checks all items/goods received from the suppliers that coincides with the quantity, description and unit cost of ordered items/goods as encoded in the system.
2.) Ensures that all items received with a Purchase Order (PO) duly approved by the authorize approving officer of the hotel.
3.) Ensures that supplier's Delivery Receipt (DR) or Sales Invoice (SI) supports all items actually received.
4.) Processed all the invoices that the company has received due to its purchases and forwarded to the Accounts Payable.
5.) At the end of the day, undelivered items of the daily market list will be reported to the Purchasing for follow up.
ACCOUNTS PAYABLE ANALYST July 2004 to January 2007
WATERFRONT AIRPORT HOTEL & CASINO
Cebu, Philippines
1. Ensure that all invoices are properly approved for payment.
2. Prepare prompt and accurate allocation of all accounts payable on a timely basis for postings.
3. Prepare input to the computer on a daily basis.
4. Make prompt payment of all invoices, noting discounts wherever possible.
5. Separate all invoices pertaining to prepaid expenses for further recording and posting.
6. Review and approve coding of invoices noting any discrepancies or variation from policy.
7. Report any deviations from established procedures in purchasing of invoices.
8. Prepare monthly schedules of government obligations and remittances.
9. Undertake all special projects assigned by Accountant.
10. Assures accurate and timely filling of tax returns and other agency remittances.
11. Responsible of making checks payable to suppliers.
12. Responsible of sending and preparing the creditable withholding tax to suppliers.
13. Assessed the preparation of documents for the importation of plywood.
14. Monitor the company's cash inflows & cash flows.
BACHELOR of Science in Accountancy La Salle University - Ozamiz City, Philippines Graduated: March 2003 • With good scholastic records • With good moral character
Stella Maris College Oroquieta City, Philippines Graduated: March 1999
Lupagan Elementary School Graduated: March 1995 SALUTATORIAN