MAIN DUTIES AND RESPONSIBILITIES:
1.1.1 Ensures prompt, courteous and accurate service to all internal customers, in order to achieve a high level of satisfaction.
1.1.2 Ensures the achievement of organizational standards in hygiene, cleanliness and safety in all F&B areas and for all F&B equipment as per HACCP standards.
1.1.3 Monitors and controls costs (material, energy and staff) and wastage without comprising on quality.
1.1.4 Ensures the necessary availability of all quality kitchen and service equipment by effective planning, maintenance, receiving, storing and issuing.
1.1.5 Ensures the organization of work within the department as per planned schedules.
1.1.6 Ensures the coordination with Engineering for PPM and repair of all stewarding equipment.
1.1.7 Recommends new styles/ designs of equipment’s, in order to improve on relevant standards.
1.1.8 Ensures the adherence to organizational policies by all stewarding staff.
1.1.9 Recommends changes in systems and procedures, to increase the efficiency of the F&B operation and effective utilization of available resources (e.g. manpower, material, energy and equipment).
1.1.10 Conducts departmental briefings and meetings.
1.1.11 Conducts on-job skills training & refresher training for the team.
1.1.12 Full compliance with HACCP standards and certification.
1.1.13 To be punctual on duty and ensure the same of your employees.
1.1.14 Be well groomed to the standards laid down. Insist on the same standard for your employees.
1.1.15 To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
1.1.16 To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
1.1.17 To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.
1.1.18 To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
1.1.19 To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
1.1.20 Ensures all staff is thoroughly familiar with the hotel’s emergency procedures and in a state of preparedness for any emergency which may occur.
1.1.21 Maintains a monthly overview of vacation- and public holiday balance of all his/her staff and delivers a monthly consolidated summary to the Director of HR.
1.1.22 Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.
1.1.23 Other duties as assigned.
1.1.24 Assist in Task Force Teams for new openings.
1.1.25 Carry out any other reasonable task (which may not be stated here) as requested.