JOB SCOPE

• Lead and supervise a team of stewards (full and casual part-timer) in maintaining the cleanliness of the restaurant.
• Maintain inventory of OS&E and operating supplies
• Responsible for supervision in the following areas:
• Cleanliness of the restaurant floor which includes floors, walls and equipment
• Washing and sanitizing of ice machines
• Cleaning of shelves and filters
• Cleaning and polishing of Holloware
• Dish station and dish washing area
• Handling and cleaning of equipment trolleys
• Garbage disposal & cleaning of garbage area
• Toilets
• Maintain stewarding daily Standard Operating Procedure (SOP)
• Assist the Stewarding Leadership Team in coordinating stewarding schedule especially in their absence.
• Assist the Stewarding Leadership Team in recruitment, employees’ performance appraisals & any other HR related matters.
• Update information on stewarding bulletin boards and printed materials.
• Disseminate all important operational information to all stewards.
• Ensure that staff have the proper knowledge and equipment in order for them to work efficiently.
• Conduct on the Job Training and technical knowledge training with all new stewards.
• Assist the Stewarding Leadership Team in all Training related matters.
• Responsible for preparing adequate and appropriate F&B needs on a daily basis.
• Ensure that equipment are maintained and stored correctly after usage.
• Motivate the team.
• Ensure that stewarding has sufficient equipment and operating supplies for all its operating needs and in compliance with the par level for all items.
• Monitor, handle and relay internal guest feedback to Director of Stewarding or Executive Chief Steward.
• Coordinate with suppliers and contractors during operation.
• Assist Stewarding leadership team in complying with food safety program.
• Assist the stewarding leadership team in liaising with a DM Inspector and the Hygiene & Sanitation Manager.
• Ensure that Team Members implement the procedures for safety, hygiene and sanitation according to hotel standards.
• Assist stewarding leadership team in any other related matters.

JOB REQUIREMENTS

• Minimum high school “O” Level; Diploma in any field is an advantage
• 2 year of experiences in restaurant and bar with minimum 1 year in supervisor position.
• Possesses Stewarding knowledge
• Leadership in stewarding will be advantage.
• Proficient in written and verbal English
• F&B Knowledge
• Must be physically fit – able to lift up to 10KG without assistance
• Able to work on a 24-hour rotating shift
• Able to work on weekends & Public Holidays

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.