Chief Steward

• Responsible for the effective and efficient operation of the Stewarding Department including Supervision of cleaning processes, stock control and maintenance of health, safety and hygiene in all F&B areas.
• The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job.
• Control flow and supply of chinaware / flatware / glassware
• Responsible for the planning, organisation and execution of the quarterly inventory count.
• Ensures accurate tabulation of all losses / breakage and proposes the purchase of all operating equipment.
• Responsible for checking and controlling all expenses to ensure that it does not deviate more than 5% from budgeted expenses.
• Responsible for labour cost of the department. Maintain staffing level as per the manning guide, balancing the volume of business, operational needs and managing overtime / casual / contracted labour costs.

Job Types: Full-time, Permanent

Benefits:

• Health insurance
• Maternity leave
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person