Steward Manager - Park Hyatt Jakarta

§ Supervise the duties of all stewarding department employees, facilities, operation and costs.
§ Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
§ Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedule are followed and completed.
§ Direct and assist Stewards in order to make clean up more efficient.
§ Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
§ Assist with Events team on plate-ups and buffet by transporting and ensuring adequate stock.
§ Assist Chefs and kitchen staff with various tasks as needed.
§ Check more specifically the proper use of chemicals and washing accessories.
§ Coordinate with the Assistant Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
§ Co-ordinate with the F&B Department Head and 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, Events Service and Outlet Manager to anticipate guest needs.
§ Work with all departments to ensure items that are required for service are available when needed.
§ Take all necessary actions to reduce the loss of silverware / flatware.
§ Take all necessary actions to reduce breakage of China and Glasswares.
§ Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
§ Enforces proper cleaning routines for service ware, equipment, floors, etc.
§ Enforces proper use and cleaning of all dish room machinery.
§ Ensures all food holding and transport equipment is in working order.
§ Ensures compliance with food handling and sanitation standards.
§ Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
§ Prepare monthly reports on shortages in china silverware 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.
§ Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
§ Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
§ Celebrates successes by publicly recognizing the contributions of team members.
§ Encourages and builds mutual trust, respect, and cooperation among team members.
§ Serves as a role model for the stewarding teams to demonstrate Hyatt purpose and value.
§ Carry out any other reasonable task set by the Manager or hotel management.
· Implement food safety programs and procedures.
· Always practice safety in handling food.
· Performing personal and environmental hygiene in food and beverage business.
· Conducting Food Safety Training.
· Performing Personal and Environmental Hygiene in the Management of Food Business Services.