Description:

Objective

To develop and operate a highly effective Stewarding section that enables the Hotel F&B Department to be renowned for its cuisine and its guest experiences

Main Duties:

• Provide leadership for the overall direction and operations of the Stewarding section.
• Develop and implement the specific objectives and strategies for the section to achieve and maintain high standards, quality and optimum cost control for the section
• Plan, organize, implement and review all Stewarding work and activities to keep the brand promise. This requires working with F&B Managers and the Executive Chef on the supply of mise-en-place to outlets, production areas and the staff cafeteria
• Implement and improve the Hotel and Stewarding policies, procedures and standards as spelt out in the F&B Operations Manual
• Manage the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section. This includes manning and par stock. Lead the Stewarding section to achieve (or exceed) set standards, monthly budget targets and keep the brand promise.  This includes managing all sectional expenses

Requirements:

Requirements :

• Minimum 1-2 years’ experience as Assistant Chief Steward
• Knowledge in F&B business and cleaning equipment & chemicals
• Familiar with Stewarding operations,
• Strong Team Player
• Good interpersonal and leadership skills
• Singaporeans