Steward Supervisor
04-2017 - NowChemistry / Biology / Agronomy 1) Responsible for coordinating and organizing the stewarding department and all its function.
2) Regularly evaluate the work result of employee in their department.
3) Ensure hygiene and sanitation standard and safety of dishwashing machine, equipment in all kitchen and also within your area of responsibility.
4) Supervise the banquet and equipment events needed by all F&B outlet.
5) Cooperate with outlet managers and Chef to maintain inventory of operational equipment and coordinate inventory.
6) Schedule regular cleaning and maintenance.
7) Ensure that all request for maintenance and repair of dishwashing machine, under counter, chiller & freezer in the kitchen stewarding area have been followed up by the engineering department.
8) Control the expenditure and accuracy of the use of chemicals for cleanlines.
9) Manage efficiently the control of item that are lost, broken, and damaged.
10) Prepare an annual budget by coordinating F&B Manager.
11) Order goods after approval and receive and check quality, quantity and storage of newly purchased good and equipment.
12) Report all department monthly report to Chef & F&B Manager.
13) Responsible for receiving, training, and developing employee in accordance with company regulation.
14) Manage staff work schedule that are adjusted to the busyness of the hotel.
15) Hold daily briefing, monthly meeting and inform staff of all other important information.
16) Participate in F & B meeting and meeting.
17) Carry out an overall inventory of good and equipment used by F&B in collaboration with cost control for the annual report.
18) Carry out general tasks as a Manager and other possible assignment.
19) Reporting on time and ready to work in a complete work uniform.