Stewarding Supervisor

Job Scope Summary: As a steward supervisor, you responsible to oversee, control all aspects of the steward area at coffee house, banquet kitchen and all back area that designated and ensure it runs efficiently on day-to-day purpose. Responsibilities: 1. Directly responsible for the Sanitation of all Culinary & back of House operational areas. 2. Maintain Chinaware, Glassware & Silverware inventory, labor & supplies costs within Budgeted guidelines. 3. Maintain clean and sanitized food preparation areas, to include all production equipment. 4. Responsible for the proper cleaning & storage of all dishes & serving equipment. 5. Responsible for the supervision of all trash removal to be disposed in garbage rooms. 6. Responsible for maintaining the cleanliness of floor, wall, ceiling and exhaust hood for all food preparation areas, with a proper schedule. 7. Responsible for the weekly cleaning & dish room supplies order. 8. Maintain Chinaware and silverware level accordance with guidelines set by Director of Food & Beverage. Participate in quarterly Chinaware Inventory. 9. To accurately forecast business demands on a weekly basis to ensure efficient staffing. 10. To enforce operational Standards that are reviewed periodically and then updated and improved. 11. Responsible to maintain the overall welfare of our Staff by providing them with the training and resources to take care of our guests. 12. To ensure the efficient scheduling of Staff. 13. Attending departmental daily “15 Minute” training program. 14. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline. 15. Responsible for maintaining outlet safety at all times. 16. Assist chief stewarding conduct a preventative engineering maintenance inspection on a monthly basis. 17. Promote positive inter-departmental relations through candid communication and cooperation. 18. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss & found Prevention or Engineering. 19. Perform any reasonable request made of management which is not life threatening or against the law. 20. To report on duty punctually, according to roster and wearing full uniform. 21. If unable to come to work, a telephone call must be made to either, Personnel or Chef office. Job Types: Full-time, Permanent Pay: From RM2,500.00 per month Benefits: - Meal provided - Opportunities for promotion - Professional development Schedule: - Afternoon shift - Day shift - Night shift Supplemental Pay: - Overtime pay