Assistant Manager - Kitchen Stewarding
Hyatt Pune
Pune, MH, IN
2d ago

Administration

  • Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division.
  • Ensures annual review to accurately reflect any changes.

  • Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
  • Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food and Beverage / Assistant Director / Stewarding Manager ensuring targets are met and costs are effectively controlled.
  • Maintain the Daily Log Book
  • Submit to Food and Beverage the following : Monthly Outlet Report, Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Trainer’s Report
  • Submit all staff incident reports
  • Provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet
  • Customer Service

  • To ensure that all employees in the team deliver the brand promise and provide exceptional guest service at all times.
  • To ensure that team members also provide excellent service to internal customers as appropriate.
  • To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
  • To develop a guest history database for the outlet and constantly update it.
  • To regularly monitor the Hyatt Guest Satisfaction survey report and to ensure the minimum benchmark scores are achieved and implement action plans as directed to achieve constant improvement year on year.
  • To ensure the minimum benchmark scores of the Consumer Audit are achieved, and implement action plans as directed to constantly improve the results Year on Year.
  • To keep abreast of the Hotel Guest feedback, complaints, views, etc. posted on websites, print or electronic media or any other available communication channels.
  • Financial

  • To proactively manage all costs.
  • To maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling in order to meet the financial goals of the outlet.
  • To assist in the preparation of the Annual Business Plan.
  • To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
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