Assistant Chief Steward

· Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.

· Schedules events, programs, and activities, as well as the work of others.

· Monitors the inflow of ordered materials and the maintenance of current materials.

· Controls inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.

· Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.

· Investigates reports and follows-up on employee accidents.

· Supervises employee’s ability to follow security 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.

· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

· Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

· Ensures and maintains the productivity level of employees.

· Serves as a role model to demonstrate appropriate behaviours.

· Encourages and builds mutual trust, respect, and cooperation among team members.

· Communicates performance expectations in accordance with job descriptions for each position.

· Establishes and maintains open, collaborative relationships with employees.

· Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.

· Strives to improve service performance.

· Solicits employee feedback.

· Understands the impact of department's operation on the overall property financial goals and objectives.

· Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.

· Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.

· Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

· Recruits, interviews, select, hires, and promote employees in the organization.

· Trains employees in safety procedures.

· Provides feedback to individuals based on observation of service behaviours.

· Closely works together with the Executive Chef on development of the department according to divisional objectives.

· Any other duties that may be assigned by superior from time to time.

Job Type: Full-time

Pay: RM3,500.00 - RM4,200.00 per month

Benefits:

• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion

Supplemental Pay:

• Overtime pay

Work Location: In person