Yacht Provisioning Manager

You run the business that gets food, drink and supplies onto yachts. Chefs, chief stews and pursers send orders, often late at night, listing exact brands, cuts, organic produce and items from the owner's home country. Your team sources each item, prices it, checks quality and delivers it to the boat on the quay or at anchor. Sometimes that means a tender run in Cannes at 07:00. Sometimes it means a chilled pallet flown to Sardinia or St Barths.

You manage buyers, warehouse staff and drivers, and you hold the supplier relationships that make the job possible: fish markets, butchers, bakers, cheese affineurs, wine merchants and specialist importers. You keep the cold chain intact, with temperature logs and traceability on every chilled and frozen line. You handle the paperwork for duty-free ship's stores where a yacht qualifies, and for bonded alcohol and export documents. A missed form can hold an order on the dock.

Your clients are yacht chefs, pursers, captains and management companies. Many provisioning managers are former chefs or chief stews because they know what a good order looks like and how little time crew have. You also deal with quoting, invoicing, credit accounts and late payments. Summer in the Mediterranean and winter in the Caribbean or Florida are relentless, with weekend and early morning deliveries. Quieter months go on supplier deals, systems and winning new boats.