Summary: This position is concerned with the operation and co-ordination of the stewarding department, functions, to carry out hotel management policy and administration to make the stewarding department as a bridge between kitchen and restaurant. Also cooperate with executive chef about some hygiene related work.Responsibilities: · To exercise supervisory authority through floor stewards to ensure the smooth operation of the various crews assigned to sections of the department. Through inspection tours, to make sure that flow and supply of glassware, chinaware and silverware meet daily restaurant, bar and banquet requirements. Requisitions supplies as and when necessary to meet daily requirements.· To review regular banquet menus daily to make sure staffing, equipment and supplies are adequate to meet needs. To work closely with payroll control to maintain desired payroll control cost. May hire temporary employees to meet above average workloads.· Be directly accountable for the attainment of safety and security standards of team members· To check all items salvaged. To stress constantly through training the proper handling of equipment to avoid unnecessary breakage and loss.· Communicates with executive Chef on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.· Follow up instructions given by Executive Chef and reports back any observations.· Attends all meetings and follows any directives given therein. Advises Executive Chef on all topics of importance.· Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness of all outlets· Sanitation check, including:1. To listen to the Sanitation job report attentively, try to find out the problem and make some measurement available, to improve any place where should be.2. To check each outlet personally, for example: kitchen area whether is clean or not and how is the operation equipment being cleaned and stored etc. In this way, can see each job whether is being done according to the requirement or not.3. To check different kinds of cleaning equipment, such as dish washing machine, floor cleaning machine and high pressure water spray machine to know how is their work, whether the staff operating sequence is correct or not.4. To help and distribute the cleaning detergent to each outlet monthly, try to control and use the cleaning detergent economically and efficiently, to train the staff to use it in correct way to be more safety.5. To establish sanitation check system by using “Sanitation check list” and “Sanitation arrangement plan” etc.Personnel arrangement:1. To arrange man power reasonably according to the different outlet and different situation and let the staff to change shift once for every two weeks.2. To fill the departmental attendance record monthly, do have “Sick leave book” “day, time owing book”, “book for change of shift leave”, etc.3. To arrange staff annual leave and other holidays.4. To arrange the man power well for the big banquet service.
