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Kitchen Stewarding Manager
Radisson Blu MBD Hotel Noida - Kitchen
Kitchen Stewarding Manager
Radisson Blu MBD Hotel Noida - Kitchen
Full Time
To be discussed
Kitchen Stewarding Manager
Radisson Blu MBD Hotel Noida - Kitchen
Full Time
To be discussed
Skills
KST
KST Manager
Kitchen Stewarding
Kitchen Stewarding Manager
Description
Managing Day-to-Day Operations
· 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.
· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
· Supervises dish room shift operations.
· Performs all duties of utility employees as necessary.
· Manages all equipment, China, glass and silver and ensures adequate clean supplies of each.
· Coordinates banquet plating and food running with Banquet Chef and Banquet Maître's.
· Operates and maintains all department equipment and reports malfunctions.
· Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
· Conducts China, glass and silver inventories.
· Purchases appropriate supplies and manage inventories according to budget.
· Interacts with vendors and Health Department representatives as required.
· Ensures employees maintain required food handling and sanitation certifications.
· Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
· Schedules employees to business demands and for tracks employee time and attendance.
· Manages payroll administration.
· Ensures compliance with all Food & Beverage policies, standards and procedures.
· Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
· Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Leading Kitchen Team
· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
· Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
· 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.
· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
· Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
· Understands the impact of departments operation on the overall property financial goals and objectives.
· Manages to achieve or exceed budgeted goals.
Can connect at careers@radissonmbd.com
· 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.
· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
· Supervises dish room shift operations.
· Performs all duties of utility employees as necessary.
· Manages all equipment, China, glass and silver and ensures adequate clean supplies of each.
· Coordinates banquet plating and food running with Banquet Chef and Banquet Maître's.
· Operates and maintains all department equipment and reports malfunctions.
· Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
· Conducts China, glass and silver inventories.
· Purchases appropriate supplies and manage inventories according to budget.
· Interacts with vendors and Health Department representatives as required.
· Ensures employees maintain required food handling and sanitation certifications.
· Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
· Schedules employees to business demands and for tracks employee time and attendance.
· Manages payroll administration.
· Ensures compliance with all Food & Beverage policies, standards and procedures.
· Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
· Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Leading Kitchen Team
· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
· Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
· 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.
· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
· Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
· Understands the impact of departments operation on the overall property financial goals and objectives.
· Manages to achieve or exceed budgeted goals.
Can connect at careers@radissonmbd.com
Managing Day-to-Day Operations
· 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.
· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
· Supervises dish room shift operations.
· Performs all duties of utility employees as necessary.
· Manages all equipment, China, glass and silver and ensures adequate clean supplies of each.
· Coordinates banquet plating and food running with Banquet Chef and Banquet Maître's.
· Operates and maintains all department equipment and reports malfunctions.
· Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
· Conducts China, glass and silver inventories.
· Purchases appropriate supplies and manage inventories according to budget.
· Interacts with vendors and Health Department representatives as required.
· Ensures employees maintain required food handling and sanitation certifications.
· Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
· Schedules employees to business demands and for tracks employee time and attendance.
· Manages payroll administration.
· Ensures compliance with all Food & Beverage policies, standards and procedures.
· Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
· Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Leading Kitchen Team
· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
· Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
· 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.
· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
· Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
· Understands the impact of departments operation on the overall property financial goals and objectives.
· Manages to achieve or exceed budgeted goals.
Can connect at careers@radissonmbd.com
· 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.
· Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
· Supervises dish room shift operations.
· Performs all duties of utility employees as necessary.
· Manages all equipment, China, glass and silver and ensures adequate clean supplies of each.
· Coordinates banquet plating and food running with Banquet Chef and Banquet Maître's.
· Operates and maintains all department equipment and reports malfunctions.
· Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
· Conducts China, glass and silver inventories.
· Purchases appropriate supplies and manage inventories according to budget.
· Interacts with vendors and Health Department representatives as required.
· Ensures employees maintain required food handling and sanitation certifications.
· Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
· Schedules employees to business demands and for tracks employee time and attendance.
· Manages payroll administration.
· Ensures compliance with all Food & Beverage policies, standards and procedures.
· Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
· Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Leading Kitchen Team
· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
· Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
· 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.
· Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
· Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
· Understands the impact of departments operation on the overall property financial goals and objectives.
· Manages to achieve or exceed budgeted goals.
Can connect at careers@radissonmbd.com
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Kitchen Stewarding Manager
Full Time
To be discussed
Skills
KST
KST Manager
Kitchen Stewarding
Kitchen Stewarding Manager
L-2 Sector-18, Noida, 201301, India