Lead the Stewarding team in many functions of food service:
cleaning and organization in the F&B restaurants and kitchens, loading dock area and storage spaces
coordinating and maintaining the cleanliness of all F&B areas in the hotel including china, silverware, glassware, cookware, banquets equipment, kitchen equipment and cleaning equipment.
delivery of equipment for setup and breakdown of banquet and restaurant functions on time, while continuing clear communication between the Stewarding team and the Culinary and Restaurant Management teams.
Receiving and storage of products both food and dry goods within the kitchens
Consistently offering professional, friendly and proactive guest service while supporting fellow colleagues
Supervise the Stewarding team in all aspects of the department and ensure standards are followed
Train Stewarding team
Review banquet event orders and ensure all set-ups and supplies are in place from banquet requisitions
Check equipment daily to ensure all is in working condition and promptly report any defects or malfunctions to the Stewarding Management team
Follow department policies, procedures and service standards
Maintain a clean and safe work environment, including all equipment and storage spaces
