Scope of Position:
Create weekly working schedules with the approval of the Executive Chef to ensure operational needs with regards to Kitchen and Back of House cleaning as well as Banquet operations are met.
Establish appropriate training for all Stewarding staff to achieve departmental goals and standard and to assist in personal development.
Conduct regular seminars in all Food and Beverage outlets on ware handling and breakage prevention.
Assists F&B department with budgeting, purchasing, storage and control of all F&B operating equipment and for the recommending purchase of any operating equipment.
Duties and Supporting Responsibilities:
1.Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement and company pillars.
2.Provide leadership and support for all stewarding colleagues.
Trains, evaluates and schedules Stewarding colleagues in accordance with the standards of the company policies and guidelines.
3.Hire, train, motivate, discipline, direct, and supervise the work of the colleagues in the Stewarding department.
4.Develop and maintain all training programs on a continual basis to insure a high degree of professionalism within the colleagues.
Schedule all colleagues to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines.
5.Ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel.
6.Coordinate and insure the needs of the catering department with the managers of interrelated departments.
7.Prepare the payroll and gratuity reports as required.
8.The ability to attend regular catering meetings to obtain information of the upcoming contracted functions.
9.Conduct monthly departmental meeting and provide a regular forum for improving departmental communication.
10.Take an active role in implementing safety procedures and following up within the department.
11.Perform other tasks or projects as assigned by hotel management and staff.
Carry out regular operating equipment and kitchen utensils inventories.
12.Set and regularly update stocks in all F&B outlets.
Ensures that each outlet is supplied with clean and dry operating equipment.
13.Ensures that the food production areas are supplied with clean and dry kitchen utensils.
14.Supervises night cleaning contractors in kitchen and back-of-house food and beverage areas.
15.Ensures that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to established standards.
1.Minimum of 2 years’ experience in the same position in an international hotel.
2.Good communication of both spoken and written English and Chinese.
3.Strong leadership skill and interpersonal skill.
4.Strong sense of responsibility, serious and down-to-earth work.