Supervisor, Steward

REQ6323 Supervisor, Steward (Open) POSITION SUMMARY: The Supervisor, Steward is accountable for delivering on the Studio City vision, standards and objectives through a strategic approach to managing a business operation that focuses on developing business strategy, entrepreneurism and innovation, high team involvement and creating best Practice.

PRIMARY RESPONSIBILITIES: Manage and organize a team lead and motivate team performance to achieve business goals rostering training (planning, compliance, employee attendance) maintenance of up to date employee records Deliver professional, responsive, efficient and courteous back of house services to support the smooth running of business operations Monitor, review and innovate work processes and systems to ensure optimal quality service delivery.

Manage and maintain all kitchen inventory and equipment This includes storage, tracking and stock-take of all chinaware, glassware, flatware and equipment for events. Maintain the highest standard of hygiene and safety of the workplace and facilities Keep outlet ahead of HACCP standards Ensure that all HACCP folders, forms, records and procedures are adhered to and updated at all times Provide or supervise all training involved within the outlet from HACCP to on the job training Follow OSH team/ Stewarding safety guidelines, work correctly Direct and manage the finance and administration functions of steward operations and services Maximize employee productivity and achieve optimum staffing levels to minimize payroll Assist to manage labour and outlet costs on a daily basis and ensure continual awareness of monthly costs Assist to drive the business in order to maintain costs increase revenue Ensure that Studio City policies and procedures are strictly adhered to by all Stewarding employees Act in accordance with Studio City policies, Human Resource policies, Food and Beverage Department policies and standard procedures including Health and Safety compliance.

Meet daily with Chef de Cuisine /Senior Sous Chef to discuss day to day operational issues and future operational strategies Adhere to all Company policies and procedures Perform other reasonable job duties as assigned by superior from time to time Report accidents, injuries and unsafe work conditions to superior KEY PERFORMANCE INDICATORS : Able to lead by example by managing personal work priorities and professional development Able to lead, coach, facilitate and empower others Able to create best practice e.

g. to manage operations and achieve planned outcomes; to manage quality customer service Able to create an innovative culture QUALIFICATIONS: Experience Proven management capability and business acumen in kitchen, stewarding operations and leading teams Extensive experience in Stewarding/Kitchen operations within a five star service environment Minimum 2years experience in Steward position Education Compliment on-the-job experience would be an advantage.

Secondary school certificate or equivalent professional training Skills/Competencies Adheres to, and supports the Company’s Vision and Values and how it impacts the Business Units/functions Displays a high commitment providing exceptional internal customer service Achieves agreed objectives and accepts accountability for results Anticipates and assesses issues, risks or opportunities facing the company and applies effective, creative solutions Decision making ability and judgement Strong planning, organization and time management Ability to work under pressure Possess good communication skills and Strong inter-personal skills fluency in local language-Cantonese, knowledge of additional languages a must-Mandarin, English Exceptional grooming standards and work ethics to meet company expectation Ability to work on flexible shift including overnight, weekends and holiday on rotation basis Ability to work on overtime when needed Advantageous Skills N/A