Stewarding Manager / Chief Steward

PRIMARY RESPONSIBILITIES: • Directs stewarding staffs in completion of tasks
as designated by assignment sheets and/or operation needs. • Monitors kitchen
sanitation including strict compliance with hygiene and Health requirements
and ordinances. • Handles administrative tasks like scheduling, purchasing,
inventory, report writing and documentation. • Issues cleaning supplies
to stewards, checking usage and making adjustments when necessary. • Provides
assistance to all stewards as required, filling in at their stations when
needed. • Ensures that kitchen floors and walk-in are clean by inspecting
the work of utility stewards. • Monitor staffs cafeteria and provides assistance
to kitchen personnel during set up and clean-up. • Monitors dish machine and pot
room areas and makes corrections when needed. • Ensures rubbish is removed on
a regular basis. Maintains sufficient supply for food and beverage service. •
Maintains par levels of stock, fills out requisitions as needed to maintain
inventories. • Ensures proper supply distribution and storage. • Responsible
for developing weekly schedules while maintaining labor costs and labor budgets
• Oversees hiring, training, reviewing, disciplinary action and termination
of associates within Stewarding Department. • Manages flow of activity in
the kitchen/stewarding areas during production and during events. • Works
with Chef, Director of Banquets/Catering to anticipate equipment needs. •
Liaises with Ecolab the Chemical supplier and all contracts such as pest
control, air duct cleaning, garbage collection etc. • Keeps updated with all
items on the communication board and communicate to colleagues when required •
At start of shift – do a complete walkthrough of Stewarding areas to observe
the status of all areas. Make notes of all items that are needed to be done
and follow up throughout the shift. • Controls breakage, waste and spoilage
by walking through the areas and watching all F&B colleagues work –
correcting any behavior that is observed. • Maintaining cleanliness of all
kitchens and HOH areas as well as ensuring all maintenance needs are looked
after. • Performs job related duties and special project assigned • Evaluates
the performance of staff assigned to him and conducts Performance appraisals
as per HR requirement. REPORT LINE & COMMUNICATION: • Reports to
the Executive Sous Chef. • To work closely with other employee especially head
section of each outlet /kitchen concerning distribution of operating equipment
or kitchen utensil. OTHERS • Continuous learning through own IDP. • Any other
duties as may be assigned by the superior.

ACCOUNTABILITIES • Represents Dusit’s brand and its values at all times. We
will establish relationships and foremost and we will deliver an exceptional
guest experience and promote Thai graciousness. COMPANY’S CULTURE • Communicate
and fully embracing the Company’s culture (our Vision, our Mission and our
Values), leads by example and cascade to all your subordinates. – “Proud
to belong and to contribute” CONFIDENTIALITY • Ensure confidentiality and secure
storage of all intellectual property and data bases, both hard copy
and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel,
Customer and Staff information or transactions are kept confidential during
or after employment with the company.

JOB REQUIREMENT: • Have prior knowledge of Kitchen and floor cleaning equipment
and some management experience in working with Banquets, restaurants, kitchens
or as an assistant Executive steward. Computer literate. • Have good English
communication skills both in written and spoken • Organized with strong
planning, good communication and interpersonal skills • Computer literate