Assistant Manager, Stewarding

• Supervise the duties of all stewarding department employees, facilities, operation and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient.
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
• Assist Chefs and kitchen team members with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Executive Chef in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Co-ordinate with the Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
• Assist in the location, movement and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chefs & Banquets Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware / flatware.
• Take all necessary actions to reduce breakage of China and Glass wares.
• Supervises team members’ ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding team members have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Prepare monthly reports on shortages in China silverware and equipment and requisition replacements as required while following budget guidelines.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Ability to work well under pressure in a fast-paced environment.
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
• Carry out any other reasonable task set by the Hotel’s Management.

Job Type: Full-time

Pay: RM4,000.00 - RM5,000.00 per month

Benefits:

• Free parking
• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Schedule:

• Rotational shift