Job Description

• Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees

• Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis

• Submit weekly payroll and overtime report to the Executive Chef for approval

• Ensure personal cleanliness and proper deportment of all employees under his supervision

• Hold trainings and meetings with the Training Managers and Chemical Suppliers

• Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades

• Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date

• Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section

• Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss Budget

• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes

• Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable

• Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room

• Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning

• Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up

• Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department

• Ensure a healthy and safe working environment