Organization- Park Hyatt Phu Quoc
Summary
Establish and implement efficient systems and operational procedures to maintain cleanliness and hygiene across all back-of-house areas, in accordance with established standards and in a cost-effective manner.
- Ensure that all food and beverage outlets are supplied with the appropriate equipment as required to support smooth operations.
- Prepare budgets, manage procurement, and oversee the storage and inventory control of all stewarding equipment and supplies.
- Maintain staffing levels in line with the approved budget by monitoring weekly progress reports, staff rotas, and timesheets.
- Coordinate the recruitment of casual staff when necessary, ensuring proper supervision and adherence to operational standards.
- Implement appropriate training programs for all stewarding personnel to meet departmental objectives and performance standards, while supporting their individual development.
- Foster effective interdepartmental collaboration and communication.
- Liaise with outlet managers to determine their operational requirements and address any issues affecting service delivery.
- Report all equipment malfunctions promptly to the Engineering/Maintenance Department.
- Ensure consistent cleanliness of all work areas and proper upkeep of machinery and equipment.
- In coordination with the Human Resources Department, participate in the selection and interviewing of stewarding staff.
- Conduct quarterly inventories of all chinaware, glassware, and silverware. Maintain and monitor budgets related to cleaning supplies, chinaware, glassware, silverware, and associated items.
- Perform weekly inspections of all stewarding areas, identifying and implementing corrective actions as needed.
- Strictly comply with and uphold all hotel fire, health, and safety regulations and procedures at all times.
- Monitor and control breakage costs, and implement effective measures to minimize losses.
- Liaise with vendors and Health Department representatives as necessary to ensure compliance and operational efficiency.
- Undertake any other reasonable duties as assigned by supervisors or hotel management.
Qualifications
Qualifications:
- High School Diploma or equivalent required; Bachelor's Degree preferred.
- Culinary education is preferred.
- Relevant certifications as required to comply with local and state regulations.
Experience:
- Minimum of 2 years experience in a similar position within five-star hotels or resorts.
