Job Opportunities in Malaysia
September 19, 2024
Trove Johor Bahru
Johor Bahru
FULL TIME
Chief Steward
· Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
· Schedules events, programs, and activities, as well as the work of others.
· Monitors the inflow of ordered materials and the maintenance of current materials.
· Controls inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
· Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
· Investigates reports and follows-up on employee accidents.
· Supervises employee’s ability to follow security policies to prevent accidents and control costs.
· Enforces proper cleaning routines for service ware, equipment, floors, etc.
· Enforces proper use and cleaning of all dish room machinery.
· Ensures all food holding and transport equipment is in working order.
· Ensures compliance with food handling and sanitation standards.
· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
· Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
· Ensures and maintains the productivity level of employees.
· Serves as a role model to demonstrate appropriate behaviours.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Communicates performance expectations in accordance with job descriptions for each position.
· Establishes and maintains open, collaborative relationships with employees.
· Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
· Strives to improve service performance.
· Solicits employee feedback.
· Understands the impact of department's operation on the overall property financial goals and objectives.
· Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
· Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
· Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
· Recruits, interviews, select, hires, and promote employees in the organization.
· Trains employees in safety procedures.
· Provides feedback to individuals based on observation of service behaviours.
· Closely works together with the Executive Chef on development of the department according to divisional objectives.
. Any other duties that may be assigned by superior from time to time.
Job Type: Full-time
· Schedules events, programs, and activities, as well as the work of others.
· Monitors the inflow of ordered materials and the maintenance of current materials.
· Controls inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
· Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
· Investigates reports and follows-up on employee accidents.
· Supervises employee’s ability to follow security policies to prevent accidents and control costs.
· Enforces proper cleaning routines for service ware, equipment, floors, etc.
· Enforces proper use and cleaning of all dish room machinery.
· Ensures all food holding and transport equipment is in working order.
· Ensures compliance with food handling and sanitation standards.
· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
· Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
· Ensures and maintains the productivity level of employees.
· Serves as a role model to demonstrate appropriate behaviours.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Communicates performance expectations in accordance with job descriptions for each position.
· Establishes and maintains open, collaborative relationships with employees.
· Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
· Strives to improve service performance.
· Solicits employee feedback.
· Understands the impact of department's operation on the overall property financial goals and objectives.
· Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
· Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
· Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
· Recruits, interviews, select, hires, and promote employees in the organization.
· Trains employees in safety procedures.
· Provides feedback to individuals based on observation of service behaviours.
· Closely works together with the Executive Chef on development of the department according to divisional objectives.
. Any other duties that may be assigned by superior from time to time.
Job Type: Full-time
We regret to inform you that this job opportunity is no longer available
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