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