Stewarding Manager

6 days ago

กรงเทพมหานคร, Thailand Park Hyatt Bangkok Full time

Summary
- Oversee the preparation and update of individual Departmental Operations Manuals.
- Conduct regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
- Provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet
- Maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within guidelines ensuring optimum deployment and energy efficiency of all equipment.
- Assists to ensure that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.
- Ensures that all costs are well controlled, within the established operating expenses budget.
- Formulation of Annual Operating Budget in determining projected operating expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- Inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
- Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
- Ensures that minimum brand standards have been implemented.
- Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
- Strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items and to ensure that the outlet is adequately equipped.
- Conduct monthly inventory checks on all operating equipment and supplies.
- Controls the requisitioning, storage and careful use of all operating equipment and supplies.
- Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.
- Ensures that each outlet is supplied with clean and dry operating equipment.

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