Ensures prompt, courteous and accurate service to all internal customers, in order to achieve a high level of satisfaction.
Ensures the achievement of organizational standards in hygiene, cleanliness HACCP and, safety in all F&B areas and for all F&B equipment.
Monitors and controls costs (material, energy and staff) and wastage without comprising on quality.
Ensures the necessary availability of all quality kitchen and service equipment by effective planning, maintenance, receiving, storing and issuing.
Ensures the organization of work within the department as per planned schedules.
Ensures the coordination with Engineering for PMP and repair of all stewarding equipment.
Recommends new styles/ designs of equipment鈥檚, in order to improve on relevant standards and/or to replace existing equipment.
Ensures the adherence to organizational policies by all stewarding staff.
Recommends changes in systems and Procedures, to increase the efficiency of the F&B operation and effective utilization of available resources (e.g., manpower, material, energy and equipment).
Is aware of the daily hotel activities and has product knowledge of all the hotel facilities.
Shows fullest cooperation within the team and other departments.