As an Assistant Manager Stewarding, you will oversee and direct all aspects of stewarding operations, ensuring quality standards of cleanliness, hygiene, and sanitation in all kitchen areas, equipment, and utensils. You will lead a team of stewards, assign tasks, and maintain stock levels of cleaning supplies. You will also be responsible for implementing cleaning programs, monitoring costs, and reporting incidents.
Requirements
- Focus on customer service
- Resolve issues and effectively communicate with customers and colleagues
- Guide Steward Supervisors and Stewards in their jobs
- Maintain stock for cleaning supplies, chemicals and operating equipment
- Assign specific tasks to the stewarding team
- Maintain and update the Steward Operating Manual
- Report all accidents and incidents
- Conduct and prepare the monthly operating equipment inventory
- Monitor operating equipment, reporting any breakage or loss
- Coordinate with the Engineering department for preventive maintenance systems
- Inspect all stewarding supplies and equipment received
- Check that all areas of the kitchen, canteen, and storerooms are of approved sanitation standards
- Update and review cleaning products, purchase specifications and cleaning methods
- Direct and check setups for buffets in the outlet and banquet functions
- Provide active supervision during the implementation of cleaning schedules
- Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities
- Acquire contact from various hotels in the city to secure additional equipment for big functions and events
- Knowledgeable of fire safety and security procedures in relation to the stewarding operation
- Check and maintain the sanitation level of the garbage room
- Coordinate with Finance and Security in processing the disposal sale of pig’s lop
- Actively seek verbal feedback from customers and team members
- Be available to assist on duty in the Restaurant & Bars during any busy days or special events
- Knowledgeable of departmental standards and able to explain the standards to team members
- Assess team members’ performance against departmental standards
- Describe, assign and delegate duties and authority for the operation of the Stewarding Team at all times
- Plan ahead and ensure adequate resources are available
- Coordinate with the Engineering and Housekeeping departments to ensure maintenance and cleanliness
- Ensure that the shift is reviewed, and handovers and briefings are carried out
- Establish good communication with the Kitchen team
- Get members of the team to work cooperatively with others
- Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions
- Assist with selecting, training, coaching and developing team members
- Ensure the health, safety and well-being of customers and all team members
Benefits
