Mô tả công việc
A. Operational Management
- Oversee daily Stewarding operations and ensure adequate manpower allocation across all kitchen areas.
- Ensure all kitchen equipment, utensils, crockery, cutlery, and glassware are properly cleaned, sanitized, stored, and maintained.
- Monitor the cleanliness and organization of kitchens, dishwashing areas, garbage disposal areas, and other back‑of‑house facilities.
- Ensure smooth coordination with Culinary, Food & Beverage, and other departments to support daily operations and events.
- Conduct regular inspections to ensure operational readiness and adherence to hotel standards.
B. Hygiene, Sanitation & Safety
- Ensure compliance with food safety, hygiene, sanitation, and occupational health and safety standards.
- Implement proper cleaning schedules and sanitation procedures.
- Monitor chemical usage, storage, and handling in accordance with safety guidelines.
- Ensure proper waste segregation, disposal, and pest prevention practices.
- Prepare the department for internal and external hygiene audits and inspections.
C. People Management & Development
- Supervise, train, coach, and develop Stewarding colleagues to maintain service and operational standards.
- Prepare duty rosters, allocate tasks, and monitor team performance.
- Conduct daily briefings and provide regular feedback to colleagues.
- Maintain discipline, teamwork, and a positive working environment.
- Identify training needs and support colleagues' career development.
D. Cost Control & Equipment Management
- Monitor and control the usage of cleaning chemicals, equipment, and operational supplies.
- Control breakage and loss of operating equipment, including crockery, cutlery, and glassware.
- Monitor inventory levels and coordinate timely requisitions.
- Ensure proper maintenance and timely reporting of equipment breakdowns.
- Identify opportunities to improve operational efficiency and reduce departmental expenses.
3. Qualifications & Experience
- Diploma or Bachelor's degree in Hospitality Management or a related field is preferred.
- Minimum 2–3 years of experience in Stewarding operations, preferably in a 4‑ or 5‑star hotel.
- Previous supervisory or team management experience is required.
- Good knowledge of food safety, hygiene, sanitation, and chemical handling procedures.
- Experience in manpower planning, inventory control, and cost management.
4. Skills & Competencies
- Leadership and team management.
- Strong organizational and problem‑solving skills.
- Effective communication and interpersonal skills.
- Attention to detail and commitment to hygiene standards.
- Ability to work under pressure and manage multiple priorities.
- Proactive mindset with a strong sense of responsibility.
- Good teamwork and cross‑departmental coordination.