Establishes and strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items and to ensure that the outlet is adequately equipped.
Conducts monthly inventory checks on all operating equipment and supplies.
Controls the requisitioning, storage and careful use of all operating equipment and supplies.
Conducts daily pre-shift briefings to associates on preparation, service and F&B events.
Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.
Ensures that each outlet is supplied with clean and dry operating equipment.
Ensures that the food production areas are supplied with clean and dry kitchen utensils.
Supervises night cleaning contractors in kitchen and back-of-house food and beverage areas.
Ensures that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to established standards.
Has thorough understanding and knowledge of all Food and Beverage equipment needs and network with sister hotels and other hotels to borrow equipment as and when needed.
Ensures that the back-of-house areas are kept clean and organised.
