Steward Supervisor

1. Supervises the job performances of the dishwashers and the staff dining room cleaners

2. Responsible for all equipment related to the dishwashing area: dishwashing machines, glass washing machines. Makes sure that this equipment is kept under good working condition at all time, that it is kept well cleaned after each service

3. Responsible for the use of all chemical products for the machine storage, supply, avoids misusage

4. Performs he supervision of all china, glass and silverware or stainless. Keeps up to date all inventory books, issues item as requested by departments (restaurants, room service, bars, kitchen, housekeeping) and keeps records of these issues

5. Informs the Food & Beverage Management (Executive Chef, Food & Beverage Manager…) of stock status and ask for reordering

6. Responsible for the cleanliness of his kitchen area, the back of the house and the staff dining room

7. Have human resource responsibilities towards the dishwashers and the stewards. Recommends to the Chief Steward / Executive Chef all rewards or sanctions for his employees

8. Keeps an open mind spirit among his subordinates by listening to their suggestions and opinions

9. To provide all equipment (chinaware, cutleries) for banqueting

10. Able to plan staff duty roster

This job description should not be interpreted as all inclusive. It is intended to identify the essential function and requirements of this job. You may be requested to perform job related responsibilities and tasks other than those stated in this description.