JOB DESCRIPTION

(To be completed for all employees)

Designation: STEWARD SUPERVISORS

Department: FOOD & BEVERAGE

JOB SUMMARY
(Describe the general nature of the job, include the main roles and responsibilities)
1. The Stewards are responsible for follow-up on all assigned work program daily, such
as cleaning, washing, arranging of utensils, equipment, kitchen preparations areas,
staff canteen, etc.
ROLES AND RESPONSIBILITIES
(Describe the list of roles and responsibilities)
1. Reporting for duty.
1.1 To report for duty on time and in the manner specified i.e. well groomed, clean
uniform, personal hygiene, etc.
1.2 Work overtime if required.
1.3 Smoking and the consumption of alcoholic and non-alcoholic beverages and food
during duty hours is strictly prohibited.
1.4 All outlets to be cleaned according to cleaning schedule.
a. Main kitchen and pantry
b. Grill room kitchen and pantry
c. Pastry and bakery
d. Butcher area and preparations area
e. Banquet kitchen
f. Cafeteria kitchen and sitting area
g. Any other area, as assigned by Executive Chef or Chief Steward

2. Cleaner/Utility men duties:

This group of cleaners is divided into two (2) groups (day and night cleaners) and
following are their specific duties:
2.1 Floor care – floor, drains and basket (dustbin)
2.2 Cleaning of kitchen wall
2.3 Trolley’s shelves and cooking utensils
2.4 Chillers, freezers and sinks
2.5 Bain marie and steam tables and all other equipment assigned by the Chief
Steward and / or Steward Supervisor.

3. Night cleaning duties:

Complete clean up of all kitchens and food production areas, starting at the end of
the service with following:
3.1 Ceiling, ovens, griddles, cooking battery, rice cookers, broiler, salamander, stove
hoods, grease filters, gas stove, etc.
3.2 Work benches, preparation tables, can openers, pastry ovens, shelves and
counters, ice making machine, dishwashing machine, etc.
3.3 High pressure and steam cleaning, floor drains, behind and under ovens, tables
and under other equipment,
3.4 All other jobs are assigned by the Chief Steward and / or Steward Supervisor.

4. Cafeteria duties:
4.1 Clean floor, walls, tables, chairs, plates, cutleries, cups, ashtrays and service trays.
4.2 Responsible for refiling salt, pepper, soya sauce, chilli sauce and tooth picks on
the tables.
ACCOUNTABILITIES
(Describe the standard of performance / key performance indicators for the areas of roles and
responsibilities)
1. Be familiar with all kitchen and service equipments.
2. Be familiar with proper cleaning service procedures.
3. Refill all condiments before leaving for the next shift or the next day’s service e.g.
sugar, salt, pepper, chilli sauce, tomato sauce, etc.
4. Check all cutlery and crockery and see that they are clean in line with shift closing
duties and an adequate amount placed in the proper drawers of the side station.
5. Ensure that all serving trays are washed properly and regularly and clean during
use.
 JOB DESCRIPTION
(To be completed for all employees)

Designation: STEWARD
Department: FOOD & BEVERAGE

JOB SUMMARY
(Describe the general nature of the job, include the main roles and responsibilities)
1. The Stewards are responsible for follow-up on all assigned work program daily, such
as cleaning, washing, arranging and counting of utensils, equipment, kitchen
preparations areas, staff canteen, as per assigned by superior.
ROLES AND RESPONSIBILITIES
(Describe the list of roles and responsibilities)
1. Reporting for duty.
1.1 To report for duty on time and in the manner specified i.e. well groomed, clean
uniform, personal hygiene, etc.
1.2 Work overtime if required.
1.3 Smoking and the consumption of alcoholic and non-alcoholic beverages and food
during duty hours is strictly prohibited.
1.4 All outlets to be cleaned according to cleaning schedule.
a. Main kitchen and pantry
b. Grill room kitchen and pantry
c. Pastry and bakery
d. Butcher area and preparations area
e. Banquet kitchen
f. Cafeteria kitchen and sitting area
g. Any other area, as assigned by Executive Chef / Chief Steward / Store
Supervisor

2. Cleaner/Utility men duties:

This group of cleaners is divided into two (2) groups (day and night cleaners) and
following are their specific duties:
2.1 Floor care – floor, drains and basket (dustbin)
2.2 Cleaning of kitchen wall
2.3 Trolley’s shelves and cooking utensils
2.4 Chillers, freezers and sinks
2.5 Bain marie and steam tables and all other equipment assigned by the Chief
Steward and / or Steward/Store Supervisor.

3. Night cleaning duties:

Complete clean up of all kitchens and food production areas, starting at the end of
the service with following:
3.1 Ceiling, ovens, griddles, cooking battery, rice cookers, broiler, salamander, stove
hoods, grease filters, gas stove, etc.
3.2 Work benches, preparation tables, can openers, pastry ovens, shelves and
counters, ice making machine, dishwashing machine, etc.
3.3 High pressure and steam cleaning, floor drains, behind and under ovens, tables
and under other equipment,
3.4 All other jobs are assigned by the Chief Steward and / or Steward Supervisor.

4. Canteen duties:
4.1 Clean floor, walls, tables, chairs, plates, cutleries, cups, ashtrays and service trays.
4.2 Responsible for refiling salt, pepper, soya sauce, chilli sauce and tooth picks on
the tables.
ACCOUNTABILITIES
(Describe the standard of performance / key performance indicators for the areas of roles and
responsibilities)
1. Cleanliness of assigned areas.
 JOB DESCRIPTION
(To be completed for all employees)

Designation: STOREKEEPER / STORE SUPERVISOR

Department: FOOD & BEVERAGE / KITCHEN

JOB SUMMARY
(Describe the general nature of the job, include the main roles and responsibilities)
1. In-charge of all aspects of storekeeping functions.
ROLES AND RESPONSIBILITIES
(Describe the list of roles and responsibilities)
1. Assist in designing the stock control system ensuring compliance and reporting to
F&B Executive/Manager/cost controller on nay deviations from the laid down
system.
2. Custodian of all the assets in the store.
3. Supervise the performance of all the functions of the store clerks/Assistant.
4. Ensure proper storage and storage conditions of goods.
5. Monitor par stock, re-order level and quantity.
6. Recommend the inclusion of new stock items, write-off obsolete, deteriorated, spoilt
or broken stock items, revision of par stock, re-order level and quantity.
7. Suggest improvements necessary for the efficient and effective performance of
storekeeping functions.
8. Organize and conduct monthly physical stock taking and stock reconciliation
functions.
9. Ensure no unauthorized access to the store areas.
10. Collect and check goods from receiving into stores.
11. Record daily details of all receipts from receipts documents onto stock records and
ensures stock records are up-to-date.
12. Check requisition forms are properly authorized.
13. Issue goods according to properly authorized requisition forms and obtains
authorized recipients’ signature on the forms.
14. Ensure goods are issued on a first-in-first out basis.
15. Record daily details of all issues from requisition forms onto stock records.
16. Assist in re-ordering of goods.
17. Arrange, stacks, tags goods in store in a neat and orderly manner.
18. Conduct perpetual/periodic physical inventory or goods, summaries and reports
results and investigates differences between physical quantities and stock records
(monthly basis).
19. Report on slow, non-moving, obsolete, deteriorated, broken or spoilt goods.
20. Ensure the store is well maintained, clean and tidy at all times.
21. Perform all other work delegated/assigned by the respective authorities in F&B
department.

ACCOUNTABILITIES
(Describe the standard of performance / key performance indicators for the areas of roles and
responsibilities)
1. Cleanliness of assigned areas..
2. Aware and have a complete detailed knowledge of all F&B outlets, menus, equipment
and be able to advise guests correctly and accordingly.
3. Ensure that mise-en-place i.e. condiments, linen, glassware, silverware, chinaware,
hollowware, stationery, etc. are adequate as laid down in par stock and keep proper
control of these items.
4. Ensure adequate stationery and paper goods to ensure par stock is maintained.
5. Ensure that standards of hygiene and cleanliness of workplace/employees are highly
 maintained and up to the required HACCP.
6. Ensure that all equipments are in clean, good and safe working condition.
7. Ensure that overall appearance and set up in the function room/halls/catering areas
are up to the standards of cleanliness, well maintained and to report to the relevant
department on repairs maintenance required.
8. Motivate and encourage staff to give ideas, input, etc.
9. Be familiar with all the departments (if applicable) and their staff.
10. Maintain adequate staffing levels.
 JOB DESCRIPTION
(To be completed for all employees)

Designation: FOOD & BEVERAGE MANAGER

Department: FOOD & BEVERAGE

JOB SUMMARY
(Describe the general nature of the job, include the main roles and responsibilities)
1. Responsible for the overall operation of the Food & Beverage Department and
ensure that financial target are met.
2. To ensure the smooth running of the operation and to maintain the highest standard
and customers satisfaction.
3. To ensure that effective training is carried in the department at all times, to be able
to have a knowledgeable and professional team.
ROLES AND RESPONSIBILITIES
(Describe the list of roles and responsibilities)
1. Responsible for the overall Food & Beverage Administration, Operations and
ensuring that the maximum level of professionalism is achieved.
2. To plan, coordinate and control the entire departmental organization and activities.
3. To make sure that reception and service quality standards are met as defined by the
outlet and the Outlet Food & Beverage Policy.
4. To conduct with suggestion and to continue the monthly Food & Beverage meeting.
5. To extend support to all Food & Beverage team.
6. To assist the entire Food & Beverage team, especially the outlet managers to
accommodate special request or VIP arrangement.
7. To check the entire Food & Beverage department with the lights, sounds air
condition, table set up or décor are correctly arranged.
8. To consistently monitor all area cleanliness.
9. To make sure the staff grooming and appearance are met according to standard.
10. To check and monitor the entertainment schedule.
11. To apply and ensure application of standards and procedures set by outlet and those
resulting from the Outlet Food & Beverage Policy.
12. To establish working hours and ensure employee discipline, training, with the
assistance of the F&B/Banquet Executive or Training Manager.
13. To apply and ensure application of procedures and regulations concerning hygiene
and safety.
14. To make sure that all materials and equipment made available to the outlet are
correctly used and participate in inventory taking.
15. To make sure that all rules concerning ordering and billing are respected.
16. To participate in preparing of the department budget and be able to interpret P&L
statement.
17. To work closely with the Executive Chef instruction concerning control of costs,
personal expenses and charges, new menu items and recipes.
18. To work with sales department on promotional activities to improve outlet
profitability.
19. To establish and maintain effective employee relations.
20. To conduct under guidance of the General Manager- orientation, job appraisal and
coaching to ensure appropriate staffing productivity and effectiveness.
21. To perform related duties and special projects when assigned.
22. Act personally in case of problem and immediately take the necessary action.
23. Participate in planning menus.
24. To make suggestion to the General Manager, to improve service quality.
25. Be familiar with changes and trends in the competition and the market place.
26. To pay attention to client comments and suggestions, immediately take all required
 corrective measures and send remarks to the General Manager.
27. Deals with customer’s complaints and comments.
28. Maintain good customer relationship.
29. To be very professional and efficient when dealing with guests.
30. To consistently review prices, menus and competition in conjunction with the
General Manager or Executive Chef.
31. To monitor suppliers’ contract and have regular meetings with them.
32. To actively promote all the outlet facilities and Food & Beverage outlets.
33. To liaise with Engineering Department for all technical requirements for the entire
Food & Beverage operations.
ACCOUNTABILITIES
(Describe the standard of performance / key performance indicators for the areas of roles and
responsibilities)
1. To plan, coordinate and control the entire Food & Beverage department organization
and activities.
2. To apply and ensure application of standards and procedures set by the outlet and
those resulting from the Outlet’s Food & Beverage Policy.
3. To assist the outlet managers to plan and conduct departmental trainings.
4. To assist all three sub departments – Food & Beverage, Kitchen and
Stewarding/Store- to work in harmony.
5. Ensure that all staff under his/her supervision is fully aware of house rules and these
rules are implemented.
6. To apply and ensure application of procedures and regulations concerning hygiene
and safety.
7. To make sure that entire Food & Beverage inventory taking are correctly conducted
by Chief Steward and outlet managers.
8. To prepare the departmental budget and annual business plan (CAPEX).
9. To provide all his/her support and assistance for all outlets to achieve budget figure.
10. To monitor the Food & Beverage department in controlling of costs, personal
expenses and changes correctly.
11. To work with the Food & Beverage team, to make right decisions to improve
departmental profitability.
12. To establish and maintain effective employee relations.
13. To assist managers conduct orientation, job appraisal and coaching to ensure
appropriate staffing productivity and effectiveness.
14. To perform related duties and special projects when assigned.
15. Act personally in case of problems and immediately take the necessary action.
16. Planning and R&D on menus.
17. Be familiar with changes and trends in the competition and the market place.
18. To pay attention to client comments and suggestions, immediately take all required
corrective measures.
19. Deals with customer complaints and comments.
20. Maintain good customer relationship.
21. To be very professional and efficient when dealing with guests.
22. To take part in reviewing prices, menus and competition in conjunctions with
Executive Chef, Senior F&B Manager and the General Manager.
23. To actively promote all the facilities and D’Saji’s outlets.
24. To liaise with Maintenance Section for all technical requirements for the
departmental operaitions.
25. To work with Sales & Marketing Department to promote all outlet facilities and sales
as much as possible of different kinds of Food & Beverage promotions including
events.
26. To maintain the highest integrity and personal presentation at all times, and
expected to work unsociable hours.