Establish and implement efficient systems and operational procedures to maintain cleanliness and hygiene across all back-of-house areas, in accordance with established standards and in a cost-effective manner.
• Ensure that all food and beverage outlets are supplied with the appropriate equipment as required to support smooth operations.
• Prepare budgets, manage procurement, and oversee the storage and inventory control of all stewarding equipment and supplies.
• Maintain staffing levels in line with the approved budget by monitoring weekly progress reports, staff rotas, and timesheets.
• Coordinate the recruitment of casual staff when necessary, ensuring proper supervision and adherence to operational standards.
• Implement appropriate training programs for all stewarding personnel to meet departmental objectives and performance standards, while supporting their individual development.
• Foster effective interdepartmental collaboration and communication.
• Liaise with outlet managers to determine their operational requirements and address any issues affecting service delivery.
• Report all equipment malfunctions promptly to the Engineering/Maintenance Department.
• Ensure consistent cleanliness of all work areas and proper upkeep of machinery and equipment.
• In coordination with the Human Resources Department, participate in the selection and interviewing of stewarding staff.
• Conduct quarterly inventories of all chinaware, glassware, and silverware.Maintain and monitor budgets related to cleaning supplies, chinaware, glassware, silverware, and associated items.
• Perform weekly inspections of all stewarding areas, identifying and implementing corrective actions as needed.
• Strictly comply with and uphold all hotel fire, health, and safety regulations and procedures at all times.
• Monitor and control breakage costs, and implement effective measures to minimize losses.
• Liaise with vendors and Health Department representatives as necessary to ensure compliance and operational efficiency.
• Undertake any other reasonable duties as assigned by supervisors or hotel management.
Establish and implement efficient systems and operational procedures to maintain cleanliness and hygiene across all back-of-house areas, in accordance with established standards and in a cost-effective manner.
• Ensure that all food and beverage outlets are supplied with the appropriate equipment as required to support smooth operations.
• Prepare budgets, manage procurement, and oversee the storage and inventory control of all stewarding equipment and supplies.
• Maintain staffing levels in line with the approved budget by monitoring weekly progress reports, staff rotas, and timesheets.
• Coordinate the recruitment of casual staff when necessary, ensuring proper supervision and adherence to operational standards.
• Implement appropriate training programs for all stewarding personnel to meet departmental objectives and performance standards, while supporting their individual development.
• Foster effective interdepartmental collaboration and communication.
• Liaise with outlet managers to determine their operational requirements and address any issues affecting service delivery.
• Report all equipment malfunctions promptly to the Engineering/Maintenance Department.
• Ensure consistent cleanliness of all work areas and proper upkeep of machinery and equipment.
• In coordination with the Human Resources Department, participate in the selection and interviewing of stewarding staff.
• Conduct quarterly inventories of all chinaware, glassware, and silverware.Maintain and monitor budgets related to cleaning supplies, chinaware, glassware, silverware, and associated items.
• Perform weekly inspections of all stewarding areas, identifying and implementing corrective actions as needed.
• Strictly comply with and uphold all hotel fire, health, and safety regulations and procedures at all times.
• Monitor and control breakage costs, and implement effective measures to minimize losses.
• Liaise with vendors and Health Department representatives as necessary to ensure compliance and operational efficiency.
• Undertake any other reasonable duties as assigned by supervisors or hotel management.
Qualifications:
• High School Diploma or equivalent required; Bachelor’s Degree preferred.
• Culinary education is preferred.
• Relevant certifications as required to comply with local and state regulations.
Experience:
• Minimum of 2 years’ experience in a similar position within five-star hotels or resorts.
Qualifications:
• High School Diploma or equivalent required; Bachelor’s Degree preferred.
• Culinary education is preferred.
• Relevant certifications as required to comply with local and state regulations.
Experience:
• Minimum of 2 years’ experience in a similar position within five-star hotels or resorts.