Responsible for supervising and coordinating the activities of steward personnel engaged in dishwashing, sanitation, storage, and distribution of all types of tableware, kitchen utensils, and other Food & Beverage operating equipment.
Job Responsibilities:
- Ensures that working areas and equipment s are hygienically clean and in order and that supplies are on hand with proper control, to ensure efficient service.
- Conducts bi-monthly inventory of operating equipment s in all outlets to ensure control of breakage & losses.
- Initiates requisition for cleaning materials and other supplies to the minimum to prevent wastage & misuse.
- Schedules Daily, weekly, & periodically cleaning of food production outlets and equipment s.
- Ensures that proper hygiene & sanitation is observed in all areas including the staff cafeteria.
- Monitors the consumption of chemicals in all machines & wash-up areas.
- To have complete understanding of and adhere to the company s policy relating to fire, hygiene and safety
- To maintain a high standard of personal appearance and hygiene at all times.
- To evaluate the performance of individual Stewarding personnel base on the quality
- Ensures low breakage and proper maintenance of all equipment by facilitating appropriate trainings.
- Controls the release of equipment to banquet for outside catering.
- Overseas the proper maintenance of all dishes washing machine in his areas.
- Set auditing & inspection schedules of F&B areas & coordinate to Engineering department to ensure proper maintenance of all machinery & food processing equipment.
- Communicates effectively with guest, immediate superior, business partners and staff
- Participates community project or activities in order to promoting the facility image and cooperation to improve community relationship
- To be good salesperson to promote facility image and business
- Participates in all activities related to Municipality Food Hygiene meeting, Assured Safe Catering Program, etc.
- Exercises administrative supervision over all stewarding personnel that include personnel requisition, promotion, granting of disciplinary action, training, rosters, and overtime requests.
High School Diploma or equivalent required
- Minimum two to five years of management experience in an accredited restaurant or hotel
- One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
