Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Assists the
Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies
Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
Liaise with the
Purchasing Manager and suppliers for any purchase needed for the stewarding operation
Conducts inventories in coordination with employees of the
accounting divisionLiaise with employees of the Engineering Division to schedule preventive maintenance and repairs
Monitors local competitors and compare their operation with his operation
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
Works with Executive Chef in manpower planning and management needs
Works with Executive Chef in the preparation and management of the Department's budget
