Chief Steward (Hotel & Restaurant)

Responsible for the overall stewarding operations in terms of planning and coordination of all F&B functions, outside catering events, and F&B outlets operations.

KEY RESPONSIBILITIES:

1. Manage all aspects of hygiene and cleanliness issues for all areas.
2. Manage and maintain operating costs within budget.
3. Prepare manpower planning, scheduling of associates in accordance with business forecasts and annual budget.
4. Work closely with respective outlets and culinary team to minimize and control breakages.
5. Formulate departmental operations manual detailing standards of performance, policies, and procedures pertinent to the efficient operation of the respective area in accordance with Starwood audit procedures and Environmental Health Consultant.
6. Check stock levels and ordering supplies; ensure sufficient par to support the operations.
7. Make recommendations to management for modernization of equipment and improved guest satisfaction.
8. Ensure that all safety rules, emergency procedures, and fire prevention regulations are strictly adhered to.
9. Operate in accordance with health and safety legislation and hygiene requirements, ensuring consistent maintenance (e.g., safety mats, bin hoist/lifter, renewal of poison license for hazardous substances – chemicals used for cleaning).
10. Any other assigned duties by Executive Chef or F&B Manager.