Assistant Stewarding Manager Job In Ras Al Khaimah City |…


To assist in effective payroll control through a flexible work force and close cooperation with other Food & Beverage outlets.

To ensure that breakage are administrated so as to provide constant feedback to the operation as a tool to reduce breakage and losses.

To strictly adhere to the established operating expenses and ensure that all costs are controlled.

To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

To assist the Stewarding Manager in managing his/her department, providing a courteous, professional, efficient and flexible service at all times, following the hotel Standards of Performance.

To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.

To have a full knowledge on chemicals and proper usage.

To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.

To assign responsibilities to subordinates and check their performance periodically.

To be a hands-on manager and be present at all times in the Operation, especially during busy periods and major events.

To implement a flexible scheduling based on business patterns.

To establish and strictly control inventories and to the par stocks in the operation for all operating equipment, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.

To conduct monthly inventory checks on all operating equipment and supplies.

To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.

To control the requisitioning, storage and careful use of all operating equipments and supplies.

To assist in organizing in a proper way all equipment storage with full codification for all labeled items

To conduct daily pre-shift briefings to ambassadors on preparation, service and hotel events.

To liaise with the Kitchen and Food & Beverage department on daily operations and quality control.

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