Assistant Steward Supervisor

- Supervise the functioning of all Stewarding staff, facilities and costs to ensure that department`s costs are minimized. - Coordinate the presentation of all Stewarding equipment to ensure the highest quality at all times. - Conduct such functions in co-ordination with Executive Chef in interviewing, selecting, employee orientation, and performance appraisal, counseling, warning, and proposing discipline if necessary. Report to the Food & Beverage Manager and personnel office before doing the mentioned - matters. - Develop and in cooperation with the personnel office to implement formal training plans for all Stewarding staff. Evaluate the training needs of each section and implement where necessary. All training plans must be prepared and receive the General Manager`s approval. Devise systems to monitor improvements. - Supervise and co-ordinate preparation and pricing of equipment list in conjunction with F&B Manager and Cost. Controller. Organize price surveys regularly to ensure that the club-enjoys the best equipment quality for the best price. Report to F&B Manager for final approval. - Attend weekly Food & Beverage meeting to discuss the day-to-day operation as well as upcoming events during the week for the weeks ahead. - Implement a daily, weekly and monthly checklist for all Stewarding areas. Ensure proper follow up to attain maximum quality, efficiency and the least amount of loss. - Check outlet logbooks for breakage and hand over on a daily basis and take necessary action on matters reported. Food & Beverage Manager should be informed of all such actions. - Ensure that all assets belonging to the Stewarding department are strictly controlled, avoiding loss. Monthly stock-take is to be conducted. Reports to be made to F&B Manager and General Manager. Any discrepancy must be immediately reported and explained. Measures to be worked out to avoid repetition. - Ensure information is communicated effectively between all outlet sections of the Stewarding department. - Monitor and create new procedures that would enhance staff satisfaction and improve profitability. - Undertake other tasks as assigned by the Food & Beverage Manager/ Executive Chef. - Other duties.

- Male/Female. Age 20 - 40. - At least 03 year experience in the foreign restaurant.

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