Job Description

Company Description

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

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 deployment of all employees under his supervision Hold trainings and meetings with the Training Manager 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

Qualifications

Secondary / High school education Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage

Additional Information

WHAT IS IN IT FOR YOU:

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