Assistant Manager - Kitchen Stewarding

Main Duties:

Administration:

Budgeting, indenting, ordering of all chemicals and necessary equipments required for Kitchen Stewarding.

Customer Service:

Ensure that guests have service up to standards as of Novotel

Financial:

operational:

1. Directly responsible for the proper supervision and function of all service employees of the Stewarding Department.
2. Supervise the cleanliness of all kitchens including night cleaners and makes sure the back of the house is in top condition at any time of the day.
3. In charge of the smooth overall running of the staff canteen
4. Liaise closely with the HRM on staff canteen set-ups.
5. Cooperate with the staff canteen chef on menu planning
6. Oversee all dishwashing procedures.
7. Train staff on proper use of chemicals and equipment.
8. Order all necessary chemicals from assigned dish washing company.
9. Supervise the regular garbage removal and ensures that the highest standards of hygiene is maintained.
10. Maintain all F&B equipment in good order.
11. Set up all buffets with the equipment requested by Event Orders and requests by outlet heads.
12. Keep store rooms in good order and advises the Executive Chef/F&B Director on necessary purchases.
13. Analyze operation from the point of operating cost and labor cost
14. Follow procedures and policies provided by the management and ensure proper implementation.
15. Maintains high standard of cleanliness, hygiene and keeps equipment in proper condition.
16. Supervise and direct all staff hiring, provides weekly work schedules, coordinates time, holidays and vacations and follows proper attendance.
17. Supervise in weekly and monthly stocktaking.
18. Conduct daily briefing and ensures that all staff under his supervision are informed of
19. Daily activities happening in the Hotel.
20. Perform all duties, other then the above as requested by the management.