• Responsible for carrying out store room and kitchen inspections to make sure that they are clean and in good order
• Keeps an inventory of the food equipment and ensures that at any given time there are enough supplies to facilitate smooth running of the services
• Oversees re-ordering of operating equipment and utensils
• Coordinate with the manager, catering or the executive chef, when dealing with matters concerning banquet arrangements and the equipment needed
• Responsible for scheduling, supervising daily briefings, and the training of subordinates
• Oversees all matters related to Stewarding and back of the House Operations
• Ensures maintenance of established standards
• Enthusiastic, passionate with great interpersonal skills and team working values.
• Excellent skills in leadership, time management and organization
• Ensure that all designated action points from daily briefings are being followed by the individuals concerned
• Ensure that positive working relations with non-Food and Beverage departments are fostered always giving co-operation
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations
• Find ways to improve the efficiency of the operations which will benefit our FANS
• Compliance and daily control of hygiene regulations and cleanliness within the framework of the HACCP guidelines
• Supports the team with trainings and regular feedbacks in order to improve the employee performance and compliance with the brand standards and local, regional and national legal safety regulations.

• Experience in the same position within 5 star hotel, exposed to large volume of food and beverage operation
• Diploma in Hospitality or relevant field
• Strong organizational, ability to plan and knowledge in cost control of relevant expenses
• Innovative and entrepreneurial to review work processes with a cost efficient and saving approach
• Demanding and critical with regards to work processes, standards and performance
• Knowledgeable of all cleaning procedures, use of dishwashing machines and the type of chemicals being used
• Display a hands-on approach
• Must have full knowledge of sanitation requirements in food handling, must possess strong leadership quality, training techniques, proper communication and organizational skills
• Technical Skills: knows and understands the job description of all positions in his department, knows and understands policies relating to his department, checks and improves all service standards established by the company, supervises colleagues activities to maximize revenue and minimize costs, provides assistance to the staff when required during peak periods, conserves energy and water at all times, responsible for proper receiving procedures and proper storage
• Excellent communication skills
• Physical requirements: must be able to exert physical effort in transporting, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and colleagues to their understanding.

Mandarin Oriental