Job Responsibilities

Supervisory Duties

• Lead and supervise a team of full-time and casual stewards to maintain restaurant cleanliness
• Oversee cleanliness of the restaurant floor, ice machines, shelves, filters, hollowware, dish stations, dishwashing area, equipment trolleys, garbage disposal areas, and toilets
• Motivate the team to perform efficiently
• Conduct on-the-job and technical training for new stewards and assist in all training-related matters

Daily Operations

• Prepare F&B needs, maintain and store equipment correctly, and ensure sufficient equipment and supplies
• Maintain daily Standard Operating Procedures (SOP) for stewarding
• Update bulletin boards, disseminate operational information, and ensure staff knowledge and equipment readiness
• Monitor and relay internal guest feedback to senior management
• Coordinate with suppliers and contractors during operations
• Assist in complying with food safety programs and liaise with hygiene inspectors and managers
• Ensure procedures for safety, hygiene, and sanitation are implemented according to hotel standards

Additional Support

• Assist in coordinating stewarding schedules and in recruitment, performance appraisals, and HR matters
• Assist the leadership team in any other related matters

Other Criteria

• Minimum high school “O” Level; Diploma in any field is an advantage
• 2 year of experiences in restaurant and bar with minimum 1 year in supervisor position.
• Possesses Stewarding knowledge
• Leadership in stewarding will be advantage.
• F&B Knowledge
• Able to work on weekends & Public Holidays