SUPERVISORY & OPERATIONAL RESPONSIBILITIES
• Establish and maintain systems and methods of operation necessary for the Stewarding Department to supply all outlets and production areas with clean, correct, hygienic, and timely mise-en-place whilst minimizing cost through breakage, loss, or excessive chemical consumption and appropriate staff levels.
• Control of all permanent stewarding personnel and casual labour to correct employment procedures and payment of staff. Responsible to prepare staff duty roster on weekly basis and replace/cover staff on public holiday and annual leave.
• Communicate information via team briefing regularly.
• Report all matters of concern to other departments. Ensure all staff are conversant with and adhere to all fire, health, and safety procedures.
• Maintain the stewarding store and organize it in an orderly manner including cleanliness and sanitation at all times.
• Create and maintain a productive work environment by appropriate Management control of Human Resources.
• Be responsible for the administration of the hotel’s disciplinary and grievance procedures within the department.
• Liaise with outlets and production Managers to discuss and establish requirements and solve operational problems.
• Liaise with Engineering to ensure that all equipment is properly maintained and in good working order.
• Ensure all procedures, methods, and standards within the department fall within the NEA requirements.
• Be responsible for and accountable for the departmental operating equipment budget.
• Find ways to improve the efficiency of the operations that will benefit our clients.
Other duties as directed.
