§ Assigns utility stewards to their stations and assigns any special cleaning. § Follows up on assignments, making sure that all have been completed. § Issues cleaning supplies to stewards, checking usage and making adjustments when needed. § Provides assistance to all stewards as required, filling in at their stations when needed. § Ensures that kitchen floors and walk-ins are clean by inspecting the work of utility stewards. § Monitors 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. § Take inventory of existing china, glassware, etc. and reports to Kitchen Stewarding Executive. § Ensures proper amount of dishes and lids have been set up by checking hot boxes. § Monitors the breaking down and washing of all dishes and silverware from banquets. § Orients employees to the department and hotel and provides on-the-job training on job responsibilities. § Prioritises and assigns work. § Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities. § Gives personal attention, takes personal responsibility and uses teamwork when providing guest service § Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems § Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis § Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction § Performs other duties required to provide the service brand behavior and genuine hospitality § Attends work on time as scheduled. § Follows hotel grooming and hygiene standards. § Minimises safety hazards by following all safety rules and procedures. § Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance. § Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position. § Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate. § At all time projects a favourable image of Brand to the public. REQUIREMENTS § 2 years experience in hotel food and beverage § High school diploma required § Excellent oral and written communication skills § Collaborate effectively with other hotel employees and managers to ensure teamwork § Able to resolve conflicts guests, supervisor and employee § Ability to multitask and work well under pressure INDBOH
§ Assigns utility stewards to their stations and assigns any special cleaning. § Follows up on assignments, making sure that all have been completed. § Issues cleaning supplies to stewards, checking usage and making adjustments when needed. § Provides assistance to all stewards as required, filling in at their stations when needed. § Ensures that kitchen floors and walk-ins are clean by inspecting the work of utility stewards. § Monitors 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. § Take inventory of existing china, glassware, etc. and reports to Kitchen Stewarding Executive. § Ensures proper amount of dishes and lids have been set up by checking hot boxes. § Monitors the breaking down and washing of all dishes and silverware from banquets. § Orients employees to the department and hotel and provides on-the-job training on job responsibilities. § Prioritises and assigns work. § Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities. § Gives personal attention, takes personal responsibility and uses teamwork when providing guest service § Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems § Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis § Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction § Performs other duties required to provide the service brand behavior and genuine hospitality § Attends work on time as scheduled. § Follows hotel grooming and hygiene standards. § Minimises safety hazards by following all safety rules and procedures. § Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance. § Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position. § Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate. § At all time projects a favourable image of Brand to the public. REQUIREMENTS § 2 years experience in hotel food and beverage § High school diploma required § Excellent oral and written communication skills § Collaborate effectively with other hotel employees and managers to ensure teamwork § Able to resolve conflicts guests, supervisor and employee § Ability to multitask and work well under pressure INDBOH
Key responsibilities Develop and implement standards: Establish and maintain hygiene and sanitation standards in all food and beverage areas, including kitchens, stores, and receiving areas. Conduct inspections: Perform regular daily and monthly inspections of personal, environmental, and food hygiene conditions to ensure compliance with all health and safety regulations. Training and development: Provide in-house food hygiene training to all staff, especially new hires and trainees. Food safety programs: Manage and maintain the hotel's food safety management system (FSMS) and HACCP program. Pest control: Liaise with pest control companies and monitor their performance to ensure the hotel is free of pests. Record keeping: Maintain accurate records of all hygiene-related activities, audits, and inspection findings. Compliance: Ensure all practices adhere to local and international food safety and hygiene regulations. Liaison: Act as a point of contact with external agencies, such as laboratories and government health departments, on sanitary matters. Coordination: Coordinate cleaning schedules, liaise with other departments like engineering, and work with suppliers on hygiene matters. Handle queries: Address any complaints or inquiries from guests or health departments regarding food hygiene. Qualifications and skills Education: Bachelor's degree in Food Science or a related field is often preferred, along with certifications like HACCP, ISO 22000, GMP, and ISO 9001. Experience: Proven experience in a similar role within the hospitality industry, preferably in hotels or restaurants. Skills: Strong knowledge of hygiene principles, excellent communication and interpersonal skills, attention to detail, and the ability to work in a fast-paced environment. INDMANAGE