Stewarding Manager

Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick  Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 420 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club.

• Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees 

• Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis 

• Submit weekly payroll and overtime report to the Executive Chef for approval 

• Ensure personal cleanliness and proper deportment of all employees under his supervision 

• Hold trainings and meetings with the Training Managers and Chemical Suppliers 

• Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades 

• Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date 

• Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section 

• Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss Budget 

• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes 

• Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable 

• Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room 

• Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning  

• Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up 

• Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department 

• Ensure a healthy and safe working environment 

• Provide training to team members and casual labor on all aspects of Stewarding operations according to the requirements in the department’s Standards  

• Observe, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if required 

• Maintain department communication logbook and update notice board

• Secondary / High school education 

• Minimum 2 years of relevant experience in a similar capacity 

• Good reading, writing and oral proficiency in English language 

• Ability to speak other languages and basic understanding of local languages will be an advantage