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When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means.
Responsibilities
- Supervise the duties of all stewarding department employees, facilities, operations, and costs.
- Supervise the sanitation, cleanliness, hygiene, as well as the quality level of product and services.
- Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
- Direct and assist Stewards in order to make clean up more efficient.
- Ensure water temperature and chemical levels are appropriate for cleaning and documented.
- Assist with Events team on plate-ups and buffet by transporting and ensuring adequate stock.
- Assist Chefs and kitchen staff with various tasks as needed.
- Check the proper use of chemicals and washing accessories.
- Coordinate with the Assistant Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
- Co-ordinate with the F&B Department Head and Outlet Managers to check their requirements for the day and the next day.
- Assist in the location, movement, and storage of banquet operational equipment.
- Assist in the stock take of equipment and other items as required.
- Work closely with the Chef, Events Service, and Outlet Manager to anticipate guest needs.
- Work with all departments to ensure items that are required for service are available when needed.
- Take all necessary actions to reduce the loss of silverware/flatware.
- Take all necessary actions to reduce breakage of China and Glassware.
- Supervise employees' ability to follow loss prevention policies to prevent accidents and control costs.
- Enforce proper cleaning routines for service ware, equipment, floors, etc.
- Enforce proper use and cleaning of all dish room machinery.
- Ensure all food holding and transport equipment is in working order.
- Ensure compliance with food handling and sanitation standards.
- Ensure Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Prepare monthly reports on shortages in china, silverware, and equipment and requisition replacements as required while following budget guidelines.
- Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
- Ability to work well under pressure in a fast-paced environment.
- Ensure disciplinary procedures and documentation are completed according to Standard Operating Procedures.
- Achieve and exceed goals including performance goals, budget goals, team goals, etc.
- Celebrate successes by publicly recognizing the contributions of team members.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Serve as a role model for the stewarding teams to demonstrate Hyatt purpose and value.
- Carry out any other reasonable task set by the Manager or hotel management.
- Implement food safety programs and procedures.
- Always practice safety in handling food.
- Perform personal and environmental hygiene in food and beverage business.
- Conduct Food Safety Training.
- Perform Personal and Environmental Hygiene in the Management of Food Business Services.
Qualifications
- Indonesian Nationality with a degree in Hospitality or Business Management
- Minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel Chain
- Previous experience in Luxury Hotel or international experience is an advantage
- Strong in leadership and business acumen
- Excellent English communication skills, strong guest service mindset, and people management & development skills
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