Tổ trưởng tạp vụ / Chief Steward

Duties and Responsibilities:

1. Directly responsible for the sanitation of all culinary & front of house operational areas.

2. Maintain chinaware, glassware & silverware inventory, labor & supplies costs within budgeted guidelines.

3. Maintain clean and sanitized food preparation areas, to include all production equipment.

4. Responsible for the proper cleaning & storage of all dishes & serving equipment.

5. Responsible for the supervision of all trash removal to be dispose in garbage rooms.

6. Responsible for maintaining the cleanliness of floor, wall, ceiling and exhaust hood for all food preparation areas.

7. Responsible for the weekly cleaning & dish room applies order.

8. Maintain chinaware and silverware level accordance with guidelines set by director of food & beverage. Participate in quarterly or as required chinaware inventory.

9. Enforce standard point Sanitation Checklist by having all kitchens inspected on a monthly basis.

10. To accurately forecast business demands on a weekly basis to ensure efficient staffing.

11. To supervise the completion & critique of the wage progress report on a weekly basis.

12. To be responsible for all accounting and billing procedures within stewarding operations.

13. To ensure the awareness & enforcement of all company SOPs & property LSOPs.

14. To enforce operational standards that are reviewed periodically and then updated and improved.

15. Responsible to maintain the overall welfare of our employees by providing them with the training and resources to take care of our guests.

16. To ensure the efficient scheduling of supervisors and employees.

17. To be responsible for the accurate supervision of the employee time control and payroll systems by working with accounting and human resources department.

18. To implement a departmental daily training program.

19. To be responsible for the execution of employee reviews, ensuring appraisals in a professional and timely manner.

20. To supervise all aspects of employee management including hiring and discipline in conjunction with the executive chef.

21. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.

22. To conduct an effective monthly employee meeting with minutes and P&A forwarded to the GM, F&B and HRD.

23. To practice “open door” policy to all employees.

24. Periodically plan outside employee activity to promote teamwork.

25. To be responsible for maintaining outlet safety at all times.

26. To be responsible for asset management of all outlet property and facilities.

27. Conduct a preventative maintenance inspection on a monthly basis.

28. Promote positive inter-departmental relations through candid communication and cooperation.

29. Ensure all employees follow all job safety regulations and all hazards are reported to concerned departments.

30. Perform any reasonable request made of management which is not life threatening or against the law.

31. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

32. Above all, to lead by example through a “hands on” approach to motivate our employees to excel.

33. Responsible for roster and update all required functions.

34. Perform other duties as required by supervisor.