Manages day-to-day operations: This includes ordering supplies with a focus on sustainability, scheduling staff, and ensuring all areas are clean and hygienic.
Maintains inventory control with a focus on minimizing waste: Conducts regular inventory checks, initiates requisitions for necessary supplies considering appropriate quantities to minimize waste, and implements procedures to reduce food waste.
Ensures food safety, sanitation, and sustainability: Implements and enforces proper hygiene practices in all food production areas, ensures compliance with regulations, and explores opportunities to incorporate sustainable practices.
Supervises and leads a team: Provides guidance and direction to stewarding personnel, oversees their performance, fosters a positive work environment, and promotes sustainable practices within the team.
Ensures exceptional customer service: Manages operations to meet guest expectations, continuously strives to improve service quality, and considers using sustainable serviceware when possible.
Performs inspections and audits: Regularly inspects equipment and work areas to ensure adherence to standards, identifies areas for improvement, and seeks opportunities to implement more sustainable practices.
Maintains equipment and supplies: Oversees the proper maintenance of dishwashing machines, F&B equipment, ensures proper storage and use of cleaning supplies, and explores options for using eco-friendly cleaning products.
Schedules and conducts training: Ensures proper training for all stewarding staff on safety procedures, equipment operation, cleaning routines, and incorporates training on sustainable practices like food waste reduction and responsible waste disposal.
Manages budgets and resources: Participates in managing departmental expenses, strives to achieve or exceed budgeted goals, and considers cost-effective and sustainable alternatives when making purchasing decisions.
Maintains documentation: Ensures proper documentation of stewarding activities, including hygiene checklists, training records, equipment maintenance logs, and potentially implements procedures for tracking and monitoring food waste.
Qualifications
Minimum of a Bachelor Degree
Minimum of 1 year as an Chief Stewarding or minimum of 3+ years of working experience in Stewarding management in a 4- or 5-star hotel. (preferably in a 5-star hotel)
Skills
Leadership + Management
Food Safety
Food Preparation
Supervising
Hotel
Functions
Tour Operators Sub
Job Overview
Job Type:
Full-Time
Company
Amari Bangkok
24 active jobs
Industry:
Hospitality, Tourism & Travel
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