Stewarding Manager - Aman Nai Lert Bangkok

Location Overview
Join our team in Aman Nai Lert. Amid the skyscrapers of central Bangkok, Thailand’s first urban Aman hotel and residences will rise from the verdant sanctuary that is Nai Lert Park. Here, history and nature will come together to tell a new Aman story, one entwined with the exceptional legacy of Thailand’s revered Nai Lert family.

Responsibilities and Duties:

General:

•    To report for duty punctually, well-groomed and always wearing the correct uniform and name badge.

•    To accept flexible work schedule necessary for uninterrupted service to guests.

•    To always project a positive and motivated attitude and exercise self-control.

•    To develop a solid working relationships with other departments within areas of responsibility

•    To have a complete understanding of the company's policy relating to fire, hygiene and safety.

•    To attend and conduct regular departmental meetings and daily briefings with the Executive Chef and the outlet managers and other food and beverage heads of department.

•    To co-ordinate kitchen staff operation and organize communication with all outlets 

•    To organize and set up the assigned section of the satellite kitchen as efficiently as possible.

•    To ensure readiness and makes priorities in case of last-minute changes to reservations.

•    To accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents.

•    To oversee the preparation of kitchen equipment for daily/weekly/monthly use.

•    To manage the cleaning of receiving and kitchen storages.

•    To support the cleaning of the BOH areas including ceilings and aircon outlets.

•    To oversee the cleaning of kitchen equipment.

•    To oversee waste storage and its removal.

•    To provide the best quality of support provided to other sections.

•    To be involved with the guest satisfaction.

•    To liaise with employees of the Engineering Division to schedule preventive maintenance and repairs. 

Quality and Productivity

•    To be actively involved in the hotel’s total quality management program.

•    To ensure that the market list is being ordered and received in time with the highest quality and hygienic standards.

•    To schedule employees in line with varying business levels to maximize productivity and minimize payroll costs.

•    To monitor local competitors and compare their operation with his operation.

•    Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel shows and site visits.

•    To assist the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies

•    To handle administrative works and keeps up-dated files on the following Stewarding matters:

Expenses

Training

Inventories

Breakage reports

Maintenance

People:

•    To assist the executive chef and the human resources manager in providing the kitchen operation with qualified staff, organize staff properly, ensure that best experience and professional knowledge is utilized and a healthy work environment, meeting safety and hygienically requirements, is maintained.

•    To assist in the building of an efficient team of employees through multi skilling, multi-tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

•    To maintain good working relationships with colleagues and all other departments.

•    To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within it.

•    To conduct the employee satisfaction survey and the related follow-up program.

•    To assist in conducting assessment and annual performance evaluations in cooperation with HR.

Cost & Financial Managerment:

•    To work with the executive chef in the preparation and management of the department’s budget and capex

•    To participate in the monthly P&L meetings.

•    To build a cost-conscious culture among the team to meet the monthly targets.

•    To carry out on daily basis for chemicals spoilage and wastage regulating the purchase accordingly. 

•    To determine the minimum and maximum stocks and control the par-stocks of all material and equipment.

•    To liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation, ensuring maximum quality at the lowest possible price.

•    To conduct inventories in coordination with employees of the accounting division.

Hygiene:

•    Maintain an immaculate personal hygiene of him/herself and the colleagues.

•    To manage to achieve optimum quality level of sanitation.

•    To ensure proper management of all cleaning supplies.

•    To maintain high levels of personal hygiene for self and enforce hygiene standards for team.

•    To organize all basic and advanced training related to hygiene awareness including the HACCP certificate for the whole team.

•    To ensure all hand-washing sinks are provided with paper tissue, hand soap and sanitizer.

•    To create an hygiene monitoring system for all chefs to ensure the HACCP standards are followed and maintained.

•    To organize weekly and monthly deep cleaning schedules for all areas including cold and room temperature storage and assign it to the team accordingly.

•    To work on the SOP for the correct usage and sanctification of working areas and equipment.