Responsible of the overall stewarding operations in terms of planning and coordination of all F&B functions, outside catering events and F&B outlets operations.

KEY RESPONSIBILITIES:

• \tManage all aspects of hygiene and cleanliness issues for all areas.

• \tManage and maintain operating costs within budget.

• \tPrepare manpower planning, scheduling of associates in accordance to business forecast and annual budget.

• \tWork closely with respective outlets and culinary team to minimize and control breakages.

• \tFormulate departmental operations manual detailing standards of performance, policies and procedures and procedures standards pertinent to the efficient operation of the respective area in accordance with Starwood audit procedures, Environmental Health Consultant.

• \tCheck stock levels and ordering supplies; ensure sufficient par to support the operations

• \tTo make recommendation to management for modernization of equipment and improved guest satisfaction.

• \tEnsure that all safety rules, emergency procedures and fire prevention regulations are strictly adhered.

• \tTo operate in accordance with health and safety legislation, and hygiene requirements and to ensure that they are consistently maintained i.e. Safety mats, Bin Hoist/lifter, renewal of Poison license for hazardous substance - chemical used for cleaning.

• \tAny other assigned duties by Executive Chef or F&B Manager