Knowledge of sanitation standards, health codes, Material Safety Date Sheet/Chemical listings, OSHA and DOSH laws and regulations that involve the hotel industryīasic mathematical skills and skill in the use of a calculator to prepare moderately complex mathematical calculations without error, i.e., budgets, forecasting, inventoriesĪbility to effectively deal with employees and customers, some of whom will require high levels of patience, tact and diplomacy, to defuse anger, collect accurate information and provide positive and proactive solutions Strong working knowledge of kitchen operations, equipment, food production, sanitation and safety Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette Organizes and conducts preshift and departmental meetings to advise staff of forecasted expectations. Communicates with other departments through both oral and written communication, distributing daily Event Orders and assignments Responsible for deliveries to the various food & beverage outlets. Replenishing food for all or maintaining all buffet lines in banquet or in the food & beverage outlets. Participates in all food dish-up for all banquet functions. Responsible for minimizing inventory shrinkageĬoordinates services and supplies of stewards department with various departments, to include food distribution, pre-banquet event or other events and food recover post banquet and other events. Responsible for establishing and maintaining par levels for all food & beverage outlets & banquet facilities in addition to establishing re-order points for all big four items. Responsible for frequency of inventories fro all big four items monthly, quarterly. Maintains the inventory and coordinates the distribution of all big four items: china, glassware, linen and silver which also includes visual inspection to ensure cleanliness and safe transportation. Monitor all inspections Health, Quality Assurance, Ecosure, etc This includes maintaining the cleanliness and good operating condition of house kitchen equipment, i.e., stoves, refrigerators, ovens, icemakers, walkins, dish machines, etc. Schedules purchases of all stewarding equipmentĬontrols the equipment storage areas and the issuance of equipment for the Food Service department. Manages general cleaning schedule so that the food service areas meet or exceed the health inspection requirements. Delegates dish and equipment washing and silver polishing activitiesĭirects staff in maintaining the cleanliness of the back of the house areas, which include main kitchen, storage areas, dumpster, loading dock, employees cafeteria, and warewashing areas. Selects, trains, schedules, supervises and counsels all members of stewarding department in accordance with established standards for safety, productivity and performance. Ability to successfully complete the Serve Safe training class.Ability to work in a fast-paced, busy, and somewhat stressful environment maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs.Ability to effectively communicate in English, in both oral and written forms.Ability to take a leadership role and work in a fast paced environment. Organizational skills to function effectively with attention to detail while meeting established deadlines.Working knowledge of various cleaning chemicals and agents knowledge of MSDS sheets and procedures.
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