This role involves the comprehensive management and administration of the Stewarding Department, ensuring the highest standards of sanitation, hygiene, and operational efficiency across all Food & Beverage (F&B) areas.
Duties and Responsibilities
- Responsible for stock take and inventory management.
- Responsible for establishing and maintaining high sanitation standards in all food preparation areas.
- Responsible for the maintenance and cleanliness of all F&B service and Kitchen Equipment.
- Responsible for guiding all stewarding staff in the performance of their jobs in accordance with Hotel policies and procedures.
- Responsible for achieving financial goals, by minimizing costs without compromising hygienic conditions.
- Responsible for implementing the Policies and Procedures in operating the Stewarding Department.
- Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.
- Responsible for the administration, operation, and coordination of the Stewarding Department.
- Responsible for providing functional assistance to operations during peak periods and functions.
- Responsible for ensuring the Stewarding Department is adequately staffed during operation.
- To set standards for cleaning procedures and collaborate with the storekeeper in line with company policies.
- To achieve objectives set in key result areas in the annual Performance Development Review (PDR).
- Responsible for keeping the F&B equipment inventory book up to date in collaboration with the storekeeper.
- Responsible for maintaining all F&B areas free of pests at all times.
- Responsible for administration and the disposal of the waste.
Qualifications & Skills
- Diploma in Hospitality Management, Hotel Management, Food and Beverage Management or a related field.
- Minimum of 3 years' experience in a relevant capacity.
