Minimum 2 years work experience as asst manger in hotel or large restaurant with good standards; preferably with experience in luxury international brands. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Hands on operation and knowledge in chemicals and Train and develop People in his area.

1. Prepare the annual business plan for the department.


2. Monitor the department’s budget and proactively implement corrective action where necessary.


3. Control cost whilst ensuring guests get value for money.

1. Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.


2. Conduct daily briefings and ensure follow-up.

1. Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.


2. Maintain an efficient and effective administrative system


3. Continue professional development by self-directed learning and participation in company sponsored training programs.


4. Keep abreast of developments affecting your field of expertise.

1. Supervise the function of all stewarding department employees, facilities, operation and costs


2. Control on an on-going basis, the following:
   
   
   1. Quality levels of product and service
   
   
   2. Guest satisfaction
   
   
   3. Operating Cost
   
   
   4. Sanitation, cleanliness and hygiene
   
   



3. Coordinate with the Executive Chef and Purchasing Manager in establishing minimum and maximum operating par stocks and supplies


4. Approve storeroom requisitions


5. Keep up-to-date records which include, but not limited to, the following:
   
   
   1. Specification