Stewarding Manager

Job description

·
Oversee the preparation and update of individual Departmental Operations Manuals.

·
Conduct regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

·
Provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet

·
Maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

·
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within guidelines ensuring optimum deployment and energy efficiency of all equipment.

·
Assists to ensure that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.

·
Ensures that all costs are well controlled, within the established operating expenses budget.

·
Formulation of Annual Operating Budget in determining projected operating expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

·
Inventory management and ongoing maintenance of hotel operating equipment and other assets.

·
Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

·
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

·
Ensures that minimum brand standards have been implemented.

·
Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

·
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

·
Strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items and to ensure that the outlet is adequately equipped.

·
Conduct monthly inventory checks on all operating equipment and supplies.

·
Controls the requisitioning, storage and careful use of all operating equipment and supplies.

·
Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.

·
Ensures that each outlet is supplied with clean and dry operating equipment.