Summary of responsibilities:
- Prepare all F&B equipment for dining experience according to standards and assign production and preparation work for all staff to complete, and review priorities.
- Take physical inventory of items for daily inventory and production charts according to department standards.
- Meet with Steward Manager to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
- Ensure the proper set up of all side stations in all outlets
- Monitor performance of Steward staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Communicate needs with Steward Manager
- Meet with the Steward Manager to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
- Participate and contribute to the resort sustainability program through education, interaction, and suggestion.
- Minimum of 2 years experience in the same position in a large luxury resort.
- Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
- Has strong leadership skills, trains and develops team, and is a role model.
- Eloquent in English communication in both written and spoken.
- Is well versed in project management and result-oriented.
- Diploma from Hospitality or a related major is required, Bachelor’s Degree is desirable.
AYANA Hospitality