· Ensures that minimum brand standards have been implemented.

· Works closely with other Food and Beverage Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Ensures that Stewarding employees work in a supportive and flexible manner with other departments.

· Is a hands-on and present at all time in the Operation, especially during busy periods.

· Establishes and strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FFE items and to ensure that the outlet is adequately equipped.

· Conducts monthly inventory checks on all operating equipment and supplies.

· Controls the requisitioning, storage and careful use of all operating equipment and supplies.

· Conducts daily pre-shift briefings to employees on preparation, service and FB events.

· Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.

· Ensures that each outlet is supplied with clean and dry operating equipment.

· Ensures that the food production areas are supplied with clean and dry kitchen utensils.

· Ensures that minimum brand standards have been implemented.

· Works closely with other Food and Beverage Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Ensures that Stewarding employees work in a supportive and flexible manner with other departments.

· Is a hands-on and present at all time in the Operation, especially during busy periods.

· Establishes and strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FFE items and to ensure that the outlet is adequately equipped.

· Conducts monthly inventory checks on all operating equipment and supplies.

· Controls the requisitioning, storage and careful use of all operating equipment and supplies.

· Conducts daily pre-shift briefings to employees on preparation, service and FB events.

· Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.

· Ensures that each outlet is supplied with clean and dry operating equipment.

· Ensures that the food production areas are supplied with clean and dry kitchen utensils.

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