Position Overview:
Responsible for enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.
Main responsibilities include dish room operations, night cleaning, back area cleaning, and equipment maintenance.
Key Duties and Responsibilities:
Supervise the duties of all stewarding department employees, facilities, operation, and costs.
Ensure sanitation, cleanliness, hygiene, as well as the quality level of products and services.
Maintain Back of House areas to the highest cleanliness standards and ensure cleaning schedules are followed and completed.
Direct and assist Stewards to enhance cleanup efficiency.
Ensure water temperature and chemical levels are appropriate for cleaning and documented.
Assist with banquet plate-ups and buffet by transporting and ensuring adequate stock.
Assist Chefs and kitchen staff with various tasks as needed.
Check the proper use of chemicals and washing accessories.
Coordinate with the Food & Beverage Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisitions.
Coordinate with the Banquet & Outlet Managers to check their requirements for the day and the next day.
Assist in the location, movement, and storage of banquet operational equipment.
Assist in the stock take of equipment and other items as required.
Work closely with the Chef and Banquet & Outlet Manager to anticipate guest needs.
Collaborate with all departments to ensure items required for service are available when needed.
Take necessary actions to reduce the loss of silverware/flatware and breakage of China and Glassware.
Ensure employees follow loss prevention policies and control costs.
Enforce proper cleaning routines for service ware, equipment, floors, etc.
Ensure proper use and cleaning of all dish room machinery.
Ensure all food holding and transport equipment is in working order.
Ensure compliance with food handling and sanitation standards.
Ensure Stewarding staff have supplies, equipment, tools, and uniforms necessary to perform their jobs.
Prepare monthly reports on shortages in Chinaware, silverware, glassware, and equipment, and requisition replacements as required while following budget guidelines.
Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
Ability to work well under pressure in a fast-paced environment.
Ensure disciplinary procedures and documentation are completed according to Standard Operating Procedures.
Achieve and exceed performance goals, budget goals, and team goals.
Celebrate successes by publicly recognizing the contributions of team members.
Encourage and build mutual trust, respect, and cooperation among team members.
Serve as a role model for the stewarding teams to demonstrate appropriate behaviors.
Carry out any other reasonable task set by the Hotel's Management.
Company Overview:
Hotel & Accommodation Services, 51-100 employees.
St. Giles Southkey, the new 575-room hotel, is slated to open its doors in 2022.
Managed by Cititel Hotel Management (CHM), it is conveniently located in the new precinct of Southkey, Johor Bahru, and is part of the Mid Valley Southkey mixed-use development complex that includes a retail mall, exhibition center, and commercial towers, catering to growing travel, business, leisure, and lifestyle needs in Johor Bahru.
CHM Hotels is a well-established hotel chain, offering a diverse range of accommodation from deluxe to standard categories strategically located within vibrant ASEAN cities.#J-18808-Ljbffr