DUTIES AND RESPONSIBILITIES:

• Responsible for stock take and inventory management.
• Responsible for establishing and maintaining high sanitation standards in all food preparation area.
• Responsible for the Maintenance and the cleanest of all F&B service and Kitchen Equipment.
• Responsible for guiding the all stewarding staff and in the performance of their jobs in accordance to Hotel policies and procedures.
• Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition.
• Responsible for implementing the Policies and Procedures in operating the Stewarding Department
• Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.
• Responsible for the administration, operation and coordination of the Stewarding Department
• Responsible for providing functional assistance to operation during peak periods and functions.
• Responsible for ensuring the Stewarding Department is covered with staff during operation.
• To set standards in for Cleaning procedures and store keeper in line with company policies.
• To achieve objectives set in key result area in the annual PDR.
• Responsible to keep F&B equipment inventory book up to date in collaboration with store keeper.
• Responsible to maintain all F&B area free of pest at all time
• Responsible for administration and the disposal of the waste

Qualifications & Skills

• Diploma in Hospitality Management, Hotel Management, Food and Beverage Management or related field.
• Minimum of 3 years’ experience.