Chief Steward

To direct and supervise the work performance of team member.

To conduct inventory control of all operating equipment upon opening, liaise with outlet head concerned to setup par stock accordingly.

To monitor all operating equipment stock levels in operation.

To monitor all operating equipment levels with general store supervisor and report monthly status to the Executive Chef.

To liaise with Urban Service Council to arrange regular inspections.

To guide the USD inspector to inspect F&B back of the house areas.

To liaise with USD and building management regarding garbage collection.

To setup overnight cleaning procedures.

To setup all F&B back of the house cleaning procedures.

To inspect all areas and to ensure that all equipment and utensils are cleaned and in order.

To supervise garbage collection and disposal.

To prepare schedule for polishing and burnishing of silverware.

To record all withdrawals and return of operating equipment and utensils.

To maintain a perpetual updated directory of silverware, chinaware and glassware.

To prepare weekly breakage reports for all outlets.

To prepare weekly duty rosters.

To conduct training program for team member.

To coordinate with Banquet Service Manager and Executive Chef regarding the type of services to be used in all Banquet functions and any other items to be supplied by the Steward Department.

To cooperate and assist the Accounts Department during the monthly inventory.

To be familiar with all operating equipment and its usefulness and location.

To maintain a minimum par stock for Banquet and other outlets, replenish weekly if necessary.

To express disciplinary action as well as rewards for outstanding team members.

To attend daily briefing and weekly F&B meeting.

To compile logbook for the Director of Food & Beverage’s notification and note possible comments for rectification.

To carry out any other duties as and when instructed by Director of Food & Beverage.