•  Supervise the function of all Stewarding department staff, facilities, operation and costs.
• Control, on and on-going basis, the following.
•  Quality level of product and service
• Guest satisfaction
• Operating costs
• Establish and maintain effective staff relations.
• Conduct, under the guidance of the Executive Chef/F&B Manager, such functions as hiring specific levels of staff, staff orientation, on-the-job performance appraisal, coaching, suspension if necessary to ensure appropriate staffing and productivity.
• Develop formal training plans and conduct on-the-job training sessions for Stewarding Department staff.
• Co-ordinate with the F&B Manager and the Purchasing Manager in establishing minimum and maximum operating par stocks and supplies. Approve storeroom requisitions.
• Attend and contribute to the weekly and F&B departmental meeting.
• Implement the hotel sanitation checklist as defined in the F&B Manual and take corrective action required.
• Participate in the preparation of the F&B department budget and goals.
• Conduct all administrative work required, including, but not limited to the following: attendance records, duty roster, file on casual employees, health inspection records
• Sanitation, cleanliness, and hygiene
• Keep up-to-date records which include, but are not limited to, the following: Specifications, Cost, Breakage, Par Stocks
• Ensure cleanliness of all facilities and equipment.
• Schedule preventative maintenance work and co-ordinate with engineering.
• Perform related duties and special projects as assigned

- Lương cơ bản + thưởng service charge

- Làm việc trong môi trường năng động, chuyên nghiệp

- Có nhiều cơ hội giao tiếp với người nước ngoài

- Hỗ trợ ăn giữa ca, hỗ trợ nhà ở (đối với nhân viên ngoại tỉnh)

- Mức lương cạnh tranh

- Thưởng theo hiệu quả công việc

- Thưởng lương tháng 13

- Và các chế độ phúc lợi khác theo quy định của công ty

•  Demonstrate energy and enthusiasm at work by being 'hands on' and organized.
•  Proven ability to work in a multicultural environment and under difficult conditions
• Knowledge of all food & beverage equipment in hotel use.
• Knowledge of applicable chemicals and cleaning procedures.
• Experience in stocktaking and ordering equipment.
• Drive for result through high set personal standards & effective teamwork
• Must be flexible with working nights, weekends, and holidays.

Education and Formal Training:

• High School Diploma

Experience:

• Minimum of 5 years experience is needed.

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