About the job

• Provide needed utensils and equipment for banquet functions.
• Daily inspection of all banquet areas, dish washing area, kitchen areas, silver room, pastry shop and corridors.
• Promotes and maintains effective communication between all the departments in the hotel. Work closely with F&B manager.
• Practices and strictly enforces the “Clean as you go “policy.
• Maintains budgeted cost and profit margins in all mentioned areas.
• Maintain service and other equipment in good working condition.
• Order chemical supplies for dishwashing equipment, brooms, mops, paper towels, etc.
• Ensure low breakage of inventory with a good training program and coordination of traffic flow.
• Scheduling and taking physical inventories of china, glass, and silverware.
• Coordinate garbage removal from all assigned areas according to company policies.
• Ensure that silver is clean and burnished; glass and china are not chipped.
• To ensure that all the policies and procedures of the company are upheld.
• Make effective and efficient schedules of utility personnel; follow the time clock procedures.
• Ensure that all associates follow safe work practices.
• To have a well-groomed appearance at all times and to have a pleasant smiling attitude towards all guests.

To maintain the highest possible level of personal hygiene.