You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To ensure all F&B Operating Equipment and kitchen equipment are maintained in excellent condition.

Leadership

1. Build teamwork and enhance the team’s commitment to their work and the hotel.

2. Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.

3. Achieve a record of success in recruiting, interviewing and hiring people.(“Getting the right person in the right job”)

4. Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices.

5. Actively and successfully train people for current assignments and future growth.

6. Set and communicate high performance standards.

7. Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.

8. Ensure all employees under your supervision are scheduled in accordance with business needs.

Budgeting and Finance

1. Prepare the annual business plan for the department.

2. Monitor the department’s budget and proactively implement corrective action where necessary.

3. Control cost whilst ensuring guests get value for money.

Communication

1. Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.

2. Conduct daily briefings and ensure follow-up.

Other

1. Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.

2. Maintain an efficient and effective administrative system

3. Continue professional development by self-directed learning and participation in company sponsored training programs.

4. Keep abreast of developments affecting your field of expertise.

Technical Expertise

1. Supervise the function of all stewarding department employees, facilities, operation and costs

2. Control on an on-going basis, the following\:

   1. Quality levels of product and service

   2. Guest satisfaction

   3. Operating Cost

   4. Sanitation, cleanliness and hygiene

3. Coordinate with the Executive Chef and Purchasing Manager in establishing minimum and maximum operating par stocks and supplies

4. Approve storeroom requisitions

5. Keep up-to-date records which include, but not limited to, the following\:

   1. Specification

   2. Cost

   3. Breakage

   4. Par stock

6. Implement the hotel sanitation checklist as defined in the food and beverage department budget and goals

7. Schedule preventative maintenance work and coordinate with engineering