Kitchen Service Manager

Role Summary

• Lead the Stewarding team to deliver exceptional service and maintain the highest standards of cleanliness and hygiene in our kitchen and banquet areas.

• Key Responsibilities:

As a seasoned hospitality professional, you will be responsible for guiding your team to achieve excellence in customer satisfaction, food safety, and operational efficiency. Your key responsibilities include:

• Maintaining high customer service focus with customers in mind.
• Having a positive attitude, taking responsibility, and initiative to resolve issues as well as communicate clearly with customers and colleagues.
• Guiding Steward Supervisors and Stewards in their jobs.
• Controlling and analyzing cleanliness standards for kitchen areas, banquet rooms, equipment, utensils, guests, and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage, and loss.
• Implementing a detailed cleaning program as scheduled, monitoring the results of each action.
• Keeping up-to-date with new cleaning supplies, equipment, trends, and systems in stewarding.
• Assisting stewards during operations.
• Ensuring proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils, and related equipment.
• Maintaining and updating the steward operating manual, chemical charts, and cleaning chart for the team's reference.
• Preparing and monitoring the requisition of all chemicals and equipment.
• Reporting all accidents and incidents.
• Conducting and preparing the monthly operating equipment inventory.
• Reporting and monitoring the breakage and loss report for operating equipment.
• Preparing purchase requisition for operating equipment and cleaning supplies.
• Coordinating with the Engineering department for preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers, and other major equipment.
• Inspecting all stewarding supplies and equipment received according to established specifications.
• Ensuring that the level of sanitation in all areas of the kitchen, canteen, and storerooms is up to sanitation standards.
• Checking daily that all kitchen equipment and cleaning equipment are in safe and good working condition.
• Updating and reviewing cleaning products, purchase specifications, and cleaning methods to ensure the highest possible standard at all times.
• Providing direction and checking set-up of buffet sets in outlets and banquet functions.
• Providing active supervision during the implementation of cleaning schedules.
• Monitoring daily, weekly, and monthly banquet functions, outlet promotions, and activities to plan for provision of equipment and manpower.
• Acquiring contact from various hotels in the city to secure additional equipment for big functions and events.
• Being knowledgeable on fire safety and security procedures in relation to stewarding operations.
• Being knowledgeable of all job descriptions in the stewarding section and capable of performing tasks as required.
• Checking and maintaining the sanitation level of the garbage room, both wet and dry.
• Coordinating with Finance and Security in processing disposal sales.
• Actively seeking verbal feedback from customers and team members during service periods.
• Assisting in the restaurant and bar during busy days or special events.
• Being knowledgeable of departmental standards and able to explain standards to team members.
• Assessing team members' performance against departmental standards.
• Describing, assigning, and delegating duties and authority for stewarding operations.
• Planning ahead and ensuring adequate resources are available.
• Ensuring shifts are reviewed, handovers, and briefings are carried out.
• Establishing good communication and teamwork within the kitchen team and others.
• Keeping the team up-to-date about departmental, hotel, company activities, special events, and restaurant promotions through regular communication meetings and memos.
• Assisting with selecting, training, coaching, and developing team members to meet current and future needs of the department and the hotel.
• Ensuring the health, safety, and well-being of customers and all team members.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carrying out any other reasonable duties and responsibilities as assigned.