Ensures that minimum brand standards have been implemented.
Works closely with other Food and Beverage Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Ensures that Stewarding employees work in a supportive and flexible manner with other departments.
Is a hands-on and present at all time in the Operation, especially during busy periods.
Establishes and strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items and to ensure that the outlet is adequately equipped.
Conducts monthly inventory checks on all operating equipment and supplies.
Controls the requisitioning, storage and careful use of all operating equipment and supplies.
Conducts daily pre-shift briefings to employees on preparation, service and F&B events.
Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.
Ensures that each outlet is supplied with clean and dry operating equipment.
Ensures that the food production areas are supplied with clean and dry kitchen utensils.
