Steward Manager

Summary
- Supervise the duties of all stewarding department employees, facilities, operation 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 schedule 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 more specifically 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 Glasswares.
- Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
- Enforces proper cleaning routines for service ware, equipment, floors, etc.
- Enforces proper use and cleaning of all dish room machinery.
- Ensures all food holding and transport equipment is in working order.
- Ensures compliance with food handling and sanitation standards.
- Ensuring Stewarding staffs 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.
- Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Celebrates successes by publicly recognizing the contributions of team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves 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.
- Performing personal and environmental hygiene in food and beverage business.
- Conducting Food Safety Training.
- Performing Personal and Environmental Hygiene in the Management of Food Business Services.

**Qualifications**:

- Indonesian Nationality with a degree in Hospitality or Business Management
- Has minimum 2 (Two) years experience in a similar position in 5 (five) stars International Hotel Chain
- Previous experience in Luxury Hotel or international experience are advantages
- Strong in leadership and business acumen
- Excellent English communication skills, strong guest service mindset and people management & development skills