Stewarding Manager

Key Responsibilities

• Plan and coordinate the activities of the Culinary department.
• Ensure to par stock all the amenities required by the team.
• Ensure that preventative maintenance of all the equipment in the department is an on-going process.
• Ensure that cleanliness and personal hygiene of the Culinary Department
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
• Achieve guest satisfaction and organizational profitability through effective utilization of all resources.
• Ensure to operate department in such a manner that all cost objectives are met.
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Ensure to record data concerning inventory controls, work assignments, personnel activities, etc.
• M...