Assistant Manager-Kitchen Stewarding

Company Description • Be a part of a global community in the hospitality industry. • Learning and growth opportunities. • Wide range of employee-related benefits. • Get an opportunity to be a part of Heartist culture. Job Description Primary Responsibilities Operation

1. Assign in detail, specific duties to all employees under his supervision and instruct them in their work inclusive of external contracted employees.
2. Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis.
3. Submit weekly payroll and overtime report to the Executive Chef for approval.
4. Ensure personal cleanliness and proper deportment of all employees under his supervision.
5. Hold trainings and meetings with the Training Managers and Chemical Suppliers.
6. Prepare operating equipment provision budget for glass, silver, and chinaware in coordination with breakage and theft itemized cases.
7. Bring to attention any non-usable products to the Executive Chef, record them as breakage, and ensure that par levels of equipment are kept up to date.
8. Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for the section.
9. Prepare expense forecasts for cash payroll, detergent cleaning supplies, energy costs, etc. during Annual Profit & Loss Budget.
10. Ensure proper sanitation standards are met through maintenance of local health and sanitation codes.
11. Maintain contracts with vendors and suppliers such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arrange special cleaning schedules when applicable.
12. Ensure that all Food & Beverage garbage is properly sorted and removed from all areas and transferred to the garbage room.
13. Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning.
14. Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions, and V.I.P. Banquet set up.
15. Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department.
16. Ensure a healthy and safe working environment.

1. Assist Talent & Culture Department to interview, select, and recruit full-time & part-time Stewards.
2. Ensure that new hire induction and required trainings are completed within three months of employment.
3. Provide training to team members and casual labor on all aspects of Stewarding operations according to the requirements in the department’s Standards.
4. Observe, coach, motivate, and counsel the team, performs staff appraisals/disciplinary actions if required.
5. Maintain department communication logbook and update the notice board.

• Minimum 5 to 6 years of experience. At least 1 year of experience in the same job role.
• Excellent verbal and written communication.
• Strong operational & technical knowledge.
• Strong team player and excellent in follow-ups.