Mvenpick Resort Phan Thiet is located in a prime location on Hon Gio street, Phan Thiet city, Binh Thuan province. The resort is located near the romantic beach, with a long stretch of fine white sand and emerald green sea water, bringing visitors beautiful natural scenery and fresh, cool atmosphere.
Job Description
Supervises day-to-day operation of stewarding department. Responsible for total maintenance, inventory and sanitation in all food production service areas. Control storeroom orders and issue all chinaware, silverware, flatware, buffet ware and glasses etc. Ensure all food and beverage outlets have sufficient equipment to perform adequately.
Adhere to local regulations concerning FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Oversees the preparation of kitchen equipment for use
Manage the receiving and storage of kitchen goods
Oversees the cleaning and storage of kitchen equipment
Oversee the cleaning of the premises
Oversee the removal of waste
Oversee the handling of kitchen linen
Maintains a hygienic kitchen
Cleans the kitchen and equipment
Maintains high levels of personal hygiene for self and enforces hygiene standards for team
Manages all functions of the Stewarding operation to achieve the optimum departmental costs
Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
Controls and analyzes, on an on-going basis, the level of the following:
Costs
Breakage
Quality of support provided to other sections
Condition and cleanliness of facilities and equipment
Guest satisfaction
FSMS / HACCP
Establishes and maintains effective employee and inter-departmental working relationships
Develop training plans, develops training material in accordance with guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
Conducts daily briefings and other meetings as needed to obtain optimal results
Handles administrative works and keeps up-dated files on the following Stewarding matters:
Finance
Standards
Training
Outlets
Meetings
Miscellaneous
Settings Stewarding goals and developing strategies, procedures and policies
Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
Liaise Superior for any purchase needed for the stewarding operation
Conducts inventories in coordination with employees of the accounting division
Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
Monitors local competitors and compare their operation with his operation
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
Works with Executive Chef in manpower planning and management needs
Works with Executive Chef in the preparation and management of the Department's budget
Qualifications
3 years related experience including at least 2 year in supervisory capacity or an equivalent combination of education and experience. Prerequisite knowledge of FSMS / HACCP.
Diploma or Vocational Certificate in Culinary Skills or related field.
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Food service permit or valid health/food handler card as required by local government agency.
Problem solving, reasoning, motivating, organizational and training abilities.
