Steward Supervisor - Giám sát Bộ phận Tạp vụ

Personnel & Organizational Management

• Follow the company's human resource management regulations, and perform all tasks efficiently and in a way that increases the productivity of the workplace.

o Act in accordance with company regulations and attend employee training.

o Maintain a positive relationship with other employees.

o Create an optimal work environment.

• Take initiative through consistent self-development.

• Meet with employees on a regular/irregular basis and discuss work or any distress they may be experiencing.

• Attend the daily meeting hosted by Chief Steward and receive instructions for the day or the week.

• Have a precise understanding of the policies and directionality of the kitchen as set forth by Executive Chef or Chef de Cuisine. Act accordingly.

Management of General Equipment

• Predict the use kitchen equipment. Prepare and provide it.

• Maintain the safe reception and storage of kitchen equipment.

• Maintain the cleanliness of kitchen equipment and storage space.

• Keep the kitchen and the work area clean at all times.

• Use, clean and dispose of kitchen linens like wet cloths.

• Keep kitchen equipment and tableware clean.

• Maintain kitchen sanitation at a safe level.

• Maintain kitchen sanitation to meet requirements by HACCP and applicable laws.

• Carry out general duties for finances, standard settings, training, meetings and worksite operations.

• Maintain an adequate supply of all equipment and kitchenware.

• Carry out all duties according to stewarding management policies.

• Provide substantial aid and services to related departments like the Culinary department.

• Keep kitchen equipment and tableware clean. Ensure that they work properly at all times.

• Create customer satisfaction by providing a stable supply of sanitary tableware.

Health, Safety, Cleanliness and Sanitation

• Follow all policies related to HACCP standards and food safety laws.

• Ensure a safe work environment by removing hazardous elements from the workplace.

• Keep the kitchen and the equipment therein clean and sanitary at all times.

• Follow emergency protocols like workplace safety, first-aid kits and fire prevention.

• Follow all workplace security measures.

• Wear company outfit according to company regulation.

• Comply with sanitation, cleanliness, fire prevention, health and security standards according to company regulations.

• Strictly manage personal hygiene, facility and environment sanitation to prevent food safety problems.

• Follow the standard sanitation checklist to maintain a clean work environment.

• Maintain a high level of personal hygiene.

Customer Service

• Provide customer-oriented services according to company policies.

o Maintain a customer-first attitude at all times.

o Predict customer demands and always put customers first.

o Respond to customer requests promptly and precisely.

o Maintain a high level of knowledge which surpasses the experiences and knowledge of customers.

o Provide optimal on-site solutions to customer complaints.

o Respond immediately to any equipment-related problems in customer service.

o Provide optical on-site solutions to any customer complaints.

• Maintain a perfect knowledge of services provided by the hotel in dealing with customers.

• Always share information with other employees regarding services and restaurant menus in the hotel industry.

• Provide necessary equipment so that menu items and services are provided smoothly.

• Keep informed of customer service standards and act accordingly.

• Provide a predictable and standardized service as bare minimum.

Cost Budget Loss and Profit

• Reduce expenses by preventing equipment damage.

• Reduce expenses through the conservation of detergents, electricity, water and gas.

• Manage and improve profit/loss to increase revenue and operational profit at the workplace.

Management of Facility, Utility, Equipment and Tableware

• Use and store kitchen equipment, devices and facility according to company regulations.

• Perform regular inventory duties two or more times per year to verify kitchen facility, utility, equipment and tableware.

• Write an equipment status report two or more times per year.

• Prevent damage to kitchen facility, utility, equipment and tableware. Manage the damage ratio (maintain 0.3-0.5% of revenue).

Maintenance and Management of Kitchen Facility and Environment

• Maintain kitchen equipment on a regular basis.

• Perform all duties to keep a safe kitchen and work environment.

• Manage energy equipment such as electrical equipment, gas equipment and refrigerators (freezers), on a regular basis.

• Inspect the safety of the building on a regular basis by examining the floor, the ceiling and the walls.

General Office Duties

• Update daily inspection logs for the workplace.

Miscellaneous

• Follow all company policies and regulations.

• Attend all training sessions as a trainee according to the company's training policies and the requests of senior employees responsible for the training.

• Collect and make use of various information related to kitchen operation (ingredients, equipment, utility, tableware, suppliers, latest market trends, etc.).

• Read up on the latest culinary and F&B trends. Carry on a progressive and aggressive business operation accordingly.

• 2 months of probation with full salary and service charge
• Top-ranking service charge
• Attractive remuneration package, 13th month salary and yearly salary increment program
• 5 working days and 2 days off per week
• Duty meals provided
• Motorbike parking fee covered by the hotel
• Annual healthcare benefits and 24/7 workmen insurance
• F&B and hotel room discount up to 80%
• Opportunities for cross-training, cross-exposure, and task force participation with other Lotte Hotels in Hanoi and in Vietnam
• Luxury international 5-star hotel training programs

QUALIFICATIONS

• Education: Vocational school or higher level

• Experience: 2-3 year working experience

Hoặc liên hệ Hotline: 024 3333 1089

Note: By sending your CV, you agree to giving your consent to Lotte Hotel Hanoi's collection and use of your personal information for the purpose of recruitment process - the retention period can be up to 5 years after joining and leaving the company. Even if you are not hired this time, the Hotel can store your information for 1 year in the database for another job opportunity in the future.

Lưu ý: Bằng việc gửi CV, bạn đồng ý việc Khách sạn Lotte Hà Nội thu thập, lưu trữ và sử dụng thông tin cá nhân của bạn để tiến hành quy trình tuyển dụng - thời gian lưu trữ và sử dụng lên đến 5 năm sau khi gia nhập và rời công ty. Trong trường hợp không được tuyển dụng lần này, Khách sạn có thể lưu trữ hồ sơ của bạn trong thời gian 1 năm để xét tuyển cho cơ hội việc làm phù hợp khác trong tương lai.