1. OperationsAssign 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.
Relevant educational background, vocational training, academic degree, or professional
qualification applicable to the position and commensurate with the position level
Relevant experience in a similar position and/or within a similar scale of operation, commensurate
with the position level.
Good knowledge of relevant SOPs, operational standards, health & safety requirements, and
workplace regulations.
Good communication, teamwork, problem-solving, and adaptability skills.
Strong commitment to service excellence and professional standards.
Ability to work effectively in a fast-paced hospitality environment.
Relevant professional certifications and English proficiency are advantages, depending on the
position.