Tìm kiếm việc làm tại:

​1. Operations​Assign detailed, specific duties to all employees under supervision, including external contracted/casual employees, and instruct them in their work.
​Prepare work schedules using computerized schedule planners and obtain advance approval for overtime and vacation weekly.
​Submit weekly payroll and overtime reports to the Executive Chef for approval.
​Ensure personal cleanliness and proper deportment of all supervised employees.
​Hold training sessions and meetings with Training Managers and Chemical Suppliers.
​Prepare operating equipment provision budgets for glassware, silverware, and chinaware, accounting for breakage and theft codes.
​Report non-usable products to the Executive Chef, record them as breakage, and ensure par levels of equipment are kept up to date.
​Prepare and maintain outlet par stocks with Restaurant Managers and prepare cost breakage reports for the section.
​Prepare expense forecasts for cash payroll, detergent/cleaning supplies, and energy costs during the Annual Profit & Loss Budget process.
​Ensure proper sanitation standards are met by adhering to local health and sanitation codes.
​Maintain vendor and supplier contracts (garbage disposal, chemical suppliers, exterminators, night cleaning contracts) and arrange special cleaning schedules when applicable.
​Ensure all Food & Beverage garbage is properly sorted and removed from all areas to the garbage room.
​Coordinate maintenance of back-of-house equipment with the Executive Chef and Chief Engineer, and schedule weekly kitchen deep cleaning.
​Coordinate with the Food & Beverage Manager and Banquet Manager on equipment needs for festivals, promotions, and VIP Banquet setups.
​Submit a monthly status report of the Stewarding Department to the Executive Chef.
​Maintain a healthy and safe working environment.
​2. Team Management
​Assist the Talent & Culture Department in interviewing, selecting, and recruiting full-time and part-time Stewards.
​Ensure new hire induction and required trainings are completed within three months of employment.
​Provide training to team members and casual labor on all aspects of Stewarding operations according to departmental standards.
​Observe, coach, motivate, and counsel the team, performing staff appraisals and disciplinary actions when required.
​Maintain the department communication logbook and update the notice board.