Responsible of the overall stewarding operations in terms of planning and coordination of all F&B functions, outside catering events and F&B outlets operations.
Key Responsibilities
- Manage all aspects of hygiene and cleanliness issues for all areas.
- Manage and maintain operating costs within budget.
- Prepare manpower planning, scheduling of associates in accordance to business forecast and annual budget.
- Work closely with respective outlets and culinary team to minimize and control breakages.
- Formulate departmental operations manual detailing standards of performance, policies and procedures and procedures standards pertinent to the efficient operation of the respective area in accordance with Starwood audit procedures, Environmental Health Consultant.
- Check stock levels and ordering supplies; ensure sufficient par to support the operations
- To make recommendation to management for modernization of equipment and improved guest satisfaction.
- Ensure that all safety rules, emergency procedures and fire prevention regulations are strictly adhered.
- To operate in accordance with health and safety legislation, and hygiene requirements and to ensure that they are consistently maintained i.e. Safety mats, Bin Hoist/lifter, renewal of Poison license for hazardous substance - chemical used for cleaning.
- Any other assigned duties by Executive Chef or F&B Manager
