§ Supervise the duties of all stewarding department employees, facilities, operation andcosts.
§ Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
§ Ensure Back of House areas are maintained to the highest cleanliness standards and cleaningscheduleare followed and completed.
§ Direct and assist Stewards in order to make clean up more efficient.
§ Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
§ Assist with Events team on plate-ups and buffet by transporting and ensuring adequate stock.
§ Assist Chefs and kitchen staff with various tasks as needed.
§ Check more specifically the proper use of chemicals and washing accessories.
§ Coordinate with the Assistant Stewarding Manager in establishing minimum and maximum operating parstocks and supplies and approve storeroom requisition.
§ Co-ordinate with the FB Department Head and Outlet Managers to check their requirements for the day and the next day.
§ Assist in the location, movement and storage of banquet operational equipment.
§ Assist in the stock take of equipment and other items as required.
§ Work closely with the Chef, Events Service and OutletManager to anticipate guestneeds.
§ Work with all departments to ensure items that are required for service are available when needed.
§ Take all necessary actions to reducethe loss of silverware / flatware.
§ Take all necessary actions to reduce breakage of China and Glasswares.
§ Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
§ Enforces proper cleaning routines for service ware, equipment, floors, etc.
§ Enforces proper use and cleaning of all dish room machinery.
§ Ensures all food holding and transport equipment is in working order.
§ Ensures compliance with food handling and sanitation standards.
§ Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
§ Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budgetguidelines.
§ Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
§ Ability to work well under pressure in a fast paced environment.
§ Ensures disciplinary procedures anddocumentation are completed according to Standard Operating Procedures.
§ Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
§ Celebrates successes by publicly recognizing the contributions of team members.
§ Encourages and builds mutual trust, respect, and cooperation among team members.
§ Serves as a role model for the stewarding teams to demonstrate Hyatt purpose and value.
§ Carry out any other reasonable task set by the Manager or hotel management.
· Implement food safety programs and procedures.
· Always practice safety in handling food.
· Performing personal and environmental hygiene in food and beverage business.
· Conducting Food Safety Training.
· Performing Personal and Environmental Hygiene in the Management of Food Business Services.
§ Supervise the duties of all stewarding department employees, facilities, operation andcosts.
§ Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
§ Ensure Back of House areas are maintained to the highest cleanliness standards and cleaningscheduleare followed and completed.
§ Direct and assist Stewards in order to make clean up more efficient.
§ Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
§ Assist with Events team on plate-ups and buffet by transporting and ensuring adequate stock.
§ Assist Chefs and kitchen staff with various tasks as needed.
§ Check more specifically the proper use of chemicals and washing accessories.
§ Coordinate with the Assistant Stewarding Manager in establishing minimum and maximum operating parstocks and supplies and approve storeroom requisition.
§ Co-ordinate with the FB Department Head and Outlet Managers to check their requirements for the day and the next day.
§ Assist in the location, movement and storage of banquet operational equipment.
§ Assist in the stock take of equipment and other items as required.
§ Work closely with the Chef, Events Service and OutletManager to anticipate guestneeds.
§ Work with all departments to ensure items that are required for service are available when needed.
§ Take all necessary actions to reducethe loss of silverware / flatware.
§ Take all necessary actions to reduce breakage of China and Glasswares.
§ Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
§ Enforces proper cleaning routines for service ware, equipment, floors, etc.
§ Enforces proper use and cleaning of all dish room machinery.
§ Ensures all food holding and transport equipment is in working order.
§ Ensures compliance with food handling and sanitation standards.
§ Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
§ Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budgetguidelines.
§ Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
§ Ability to work well under pressure in a fast paced environment.
§ Ensures disciplinary procedures anddocumentation are completed according to Standard Operating Procedures.
§ Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
§ Celebrates successes by publicly recognizing the contributions of team members.
§ Encourages and builds mutual trust, respect, and cooperation among team members.
§ Serves as a role model for the stewarding teams to demonstrate Hyatt purpose and value.
§ Carry out any other reasonable task set by the Manager or hotel management.
· Implement food safety programs and procedures.
· Always practice safety in handling food.
· Performing personal and environmental hygiene in food and beverage business.
· Conducting Food Safety Training.
· Performing Personal and Environmental Hygiene in the Management of Food Business Services.
Indonesian Nationality with a degree in Hospitality or Business ManagementHas minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel ChainPrevious experience in Luxury Hotel or international experience are advantagesStrong in leadership and business acumenExcellent English communication skills, strong guest service mindset and people management development skillsIndonesian Nationality with a degree in Hospitality or Business ManagementHas minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel ChainPrevious experience in Luxury Hotel or international experience are advantagesStrong in leadership and business acumenExcellent English communication skills, strong guest service mindset and people management development skills