Maintain an organized, clean and sanitized back of the house of the food and beverage area. Provide all outlets and banquet with clean operating equipment consistent with company standards through planning, organizing, directing and controlling the stewarding operation and administration.Primary Responsibilities  Plan staff schedules effectively according to the level of business in order to maximize productivity and minimize payroll cost.     Understand the basic philosophy of the company. Implement and energize company Philosophy in hid daily work.          Strictly adhere to the established operating expenses and that all budgeted cost are controlled.  Monitor, report and control the breakage and loss of all operating equipment.Ensure that the stewarding department is managed efficiently.Ensure that each outlet is supplied with clean and dry operating equipment.Ensure that the food production areas are supplied with clean and dry kitchen    utensils.Ensure that overnight cleaning in the kitchen, back of the house and restaurant floors area is executed according to the schedule and cleaning standard.Ensure that back of the house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards. Ensure that the correct operating standards are adhered to in order to achieve the level of service establised in Department operational manual. Assign ongoing training tasks to staff with documented appraisals.Assign responsibilities to subordinates and to check their performance periodically.Assist Outlets and special event operations on rotation basis in all areas on daily basis.Establish and strictly adhere to the par stocks for all operating equipment and supplied and to ensure that the department is adequately equipped. Control the requisitioning, storing and careful use of all operating equipment and  suppliesEnsure schedule of pickup of garbage is follow and done properlyEnsure garbage room facility is well taking care off, clean and sanitized dailyEnsure the maintenance of staff canteen to be always clean and welcoming for  colleaguesPolicy and Procedure:Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.Take ownership and accountability for the profitability of the restaurant.Prepare recipes of new items for costing and verify cost analysis of each dish.Prepare monthly duty roster and manage Public Holiday and Annual Leave.Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.Liaise with the Stewarding section to arrange schedule of cleaning and pest control.Assist Executive Chef in preparing operating budgets.Maintain H.A.C.C.P program where implemented.Perform any other related duties as and when assigned by the Executive Chef. 
