Job Description
Ensures prompt, courteous and accurate service to all
internal customers, in order to achieve a high level of satisfaction.
Ensures the achievement of organizational standards
in hygiene, cleanliness HACCP and, safety in all F&B areas and for all
F&B equipment.
Monitors and controls costs (material, energy and
staff) and wastage without comprising on quality.
Ensures the necessary availability of all quality
kitchen and service equipment by effective planning, maintenance, receiving,
storing and issuing.
Ensures the organization of work within the
department as per planned schedules.
Ensures the coordination with Engineering for PMP and
repair of all stewarding equipment.
Recommends new styles/ designs of equipment’s, in
order to improve on relevant standards and/or to replace existing equipment.
Ensures the adherence to organizational policies by
all stewarding staff.
Recommends changes in systems and Procedures, to
increase the efficiency of the F&B operation and effective utilization of
available resources (e.g., manpower, material, energy and equipment).
Is aware of the daily hotel activities and has
product knowledge of all the hotel facilities.
Shows fullest cooperation within the team and other
departments.
Qualifications
Minimum 2 years experience in a similar position
Proficient in English.
Excellent leadership and communication skills,
flexible working hours, ability to work in a fast-paced, high-pressured
environment.
Great attention to details, administration and
knowledge of HACCP, hygiene and safety procedures
Strong multicultural awareness and ability to work
with people from diverse cultures.
Physical ability to work for long periods of time.
How To Apply