Stewarding Manager

Job Summary:

Manages the daily kitchen utility operations.  Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.  Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.).  Strives to continually improve guest and associate satisfaction while maintaining the operating budget.

Job Responsibilities:

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Assists with an effective dish room equipment repair and maintenance program.
• Conducts china, glass and silver inventories.
• Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
• Coordinates banquet plating and food running with Banquet Chef and Banquet Manager.
• Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Inspects food holding and transport equipment and maintains in working order.
• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
• Operates and maintains all department equipment and reports malfunctions.
• Performs all duties of utility associates as necessary.
• Purchases appropriate supplies and manage inventories according to budget.
• Supervises dish room shift operations.
• Knows and implements brand’s Safety Standards.

Job Requirement:

• 4 years experience in the procurement, food and beverage, culinary, or related professional area.
• Good communication, Good leadership with great team spirit
• Good command of spoken and written English & Cantonese