style="color: rgb(29, 29, 29); font-family: "Hilton Sans",
sans-serif;">To direct and supervise the work
performance of team member.
style="font-size: 10pt;">To conduct inventory control of all operating equipment
upon opening, liaise with outlet head concerned to setup par stock
accordingly.
-
style="text-align: justify;">To monitor
all operating equipment stock levels in operation.
class="ortl-align-justify">
style="font-size: 10pt;">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.
style="font-size: 10pt;">To guide the USD inspector to inspect F&B back
of the house areas.
-
style="text-align: justify;">To liaise
with USD and building management regarding garbage
collection. -
style="text-align: justify;">To setup
overnight cleaning procedures.
class="ortl-align-justify">
style="font-size: 10pt;">To setup all F&B back of the house cleaning
procedures.
-
style="text-align: justify;">To inspect
all areas and to ensure that all equipment and utensils are cleaned and
in order. -
style="text-align: justify;">To
supervise garbage collection and disposal.
class="ortl-align-justify">
style="font-size: 10pt;">To prepare schedule for polishing and burnishing
of silverware.
-
style="text-align: justify;">To record
all withdrawals and return of operating equipment
and utensils. -
style="text-align: justify;">To maintain
a perpetual updated directory of silverware, chinaware
and glassware. -
style="text-align: justify;">To prepare
weekly breakage reports for all outlets.
class="ortl-align-justify">
style="font-size: 10pt;">To prepare weekly duty
rosters.
-
style="text-align: justify;">To conduct
training program for team member.
class="ortl-align-justify">
style="font-size: 10pt;">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.
-
style="text-align: justify;">To
cooperate and assist the Accounts Department during the monthly
inventory. -
style="text-align: justify;">To
be familiar with all operating equipment and its usefulness
and location. -
style="text-align: justify;">To maintain
a minimum par stock for Banquet and other outlets, replenish weekly if
necessary. -
style="text-align: justify;">To express
disciplinary action as well as rewards for outstanding team
members. -
style="text-align: justify;">To attend
daily briefing and weekly F&B meeting.
class="ortl-align-justify">
style="font-size: 10pt;">To compile logbook for the Director of Food &
Beverage’s notification and note possible comments
for rectification.
-
style="text-align: justify;">To carry
out any other duties as and when instructed by Director of Food &
Beverage.
