Responsibilities:

• Execute and demand the team to execute the highest level of service and set-up standards at all times
• Identify errors and correct them as required during set-up, service and breakdown of operations
• Implement a flexible work schedule based on business patterns
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings
• Prepare and review all departmental operations manual updates annually in accordance with the Head of Department
• Constantly improve the product quality by sourcing the best available products
• Support activities and cooperation with the suppliers.
• Organize all required outlet specific trainings as described by the department.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department
• Respond to any changes in the department as dictated by the hotel management
• Ensure that the opening and closing procedures established for the outlet are followed
• Ensure that all garbage regulations i.e. separation of items as well as the assigned garbage runs
• Ensuring that breakage is managed as well as to provide constant feedback to the operation as a tool to reduce breakage and losses
• Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled
• Participate in the preparation of the annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan
• Implement flexible schedules based on required business patterns.
• Strictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped.
• Conduct half yearly full inventories of all operating equipment within the hotel, banquets and all related departments.
• Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.
• Conduct and participate in daily pre shift briefings with regards to outlets and banquets activities.
• Ensure that all outlets and departments are supplied with clean and dry operating equipment.
• Ensure that all production areas and departments are supplied with clean and dry utensils.
• Supervise contractors in kitchen.
• Ensure networking with sister hotels and other hotels to borrow equipment as and when needed.
• Maintain daily checks and log reports of all areas responsible.
• Plan the weekly and monthly duty roster, ensuring that stewarding is adequately staffed and manpower is efficiently handled and part time labor expenses are controlled.
• Develop a multi-tasking approach throughout the department.
• Ensure that all equipment specification lists are updated and controlled after every inventory.
• Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department.
• Coordinate all repair and maintenance reports for the respective departmental areas.
• Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. I.e. cleaned, varnished and painted or polished.

Key Competencies

• Experience in the same position within 5 star hotel, exposed to large volume of food and beverage operation
• Diploma in Hospitality or relevant field
• Strong organizational, ability to plan and knowledge in cost control of relevant expenses
• Innovative and entrepreneurial to review work processes with a cost efficient and saving approach
• Demanding and critical with regards to work processes, standards and performance
• Knowledgeable of all cleaning procedures, use of dishwashing machines and the type of chemicals being used
• Display a hands-on approach