Maintain an organized, clean and sanitized back of the house of the food and beverage area. Provide all outlets and banquet with clean operating equipment consistent with company standards through planning, organizing, directing and controlling the stewarding operation and administration.

Primary Responsibilities

• Plan staff schedules effectively according to the level of business in order to maximize productivity and minimize payroll cost.
• Understand the basic philosophy of the company. Implement and energize company philosophy in his daily work.
• Strictly adhere to the established operating expenses and that all budgeted cost are controlled.
• Monitor, report and control the breakage and loss of all operating equipment.
• Ensure that the stewarding department is managed efficiently.
• Ensure that each outlet is supplied with clean and dry operating equipment.
• Ensure...