Steward Supervisor

Overview

Responsible for supervising and coordinating the activities of steward personnel engaged in dishwashing, sanitation, storage, and distribution of all types of tableware, kitchen utensils, and other Food & Beverage operating equipment.

Job Responsibilities:

• Ensures that working areas and equipment’s are hygienically clean and in order and that supplies are on hand with proper control, to ensure efficient service.
• Conducts bi-monthly inventory of operating equipment’s in all outlets to ensure control of breakage & losses.
• Initiates requisition for cleaning materials and other supplies to the minimum to prevent wastage & misuse.
• Schedules Daily, weekly, & periodically cleaning of food production outlets and equipment’s.
• Ensures that proper hygiene & sanitation is observed in all areas including the staff cafeteria.
• Monitors the consumption of chemicals in all machines & wash-up areas.
• To have complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety
• To maintain a high standard of personal appearance and hygiene at all times.
• To evaluate the performance of individual Stewarding personnel base on the quality
• Ensures low breakage and proper maintenance of all equipment by facilitating appropriate trainings.
• Controls the release of equipment to banquet for outside catering.
• Overseas the proper maintenance of all dishes washing machine in his areas.
• Set auditing & inspection schedules of F&B areas & coordinate to Engineering department to ensure proper maintenance of all machinery & food processing equipment.
• Communicates effectively with guest, immediate superior, business partners and staff
• Participates community project or activities in order to promoting the facility image and cooperation to improve community relationship
• To be good salesperson to promote facility image and business
• Participates in all activities related to Municipality Food Hygiene meeting, Assured Safe Catering Program, etc.
• Exercises administrative supervision over all stewarding personnel that include personnel requisition, promotion, granting of disciplinary action, training, rosters, and overtime requests.

Experiences & Qualifications

• High School Diploma or equivalent required
• Minimum two to five years of management experience in an accredited restaurant or hotel
• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel