Co-ordinate with the Executive Chef and Outlet Managers to check their requirements for the day and the next day.

Assist in the stock take of equipment and other items as required.

Work closely with the Chef in mananaging porter and receiving teams.

Work with all departments to ensure items that are required for service are available when needed.

Take all necessary actions toreducethelossof silverware / flatware.

Take all necessary actions to reduce breakage of China and Glasswares.

Supervises employees ability to follow loss prevention policies to preventaccidentsand control costs.

Enforces proper DOH compliant 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 followingbudgetguidelines.

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 anddocumentationare 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 appropriate behaviours.

Carry out any other reasonable tasksetby the Chef and General manager.