
Executive Fnb
2 weeks ago
Perform all aspects of senior butler operations and assist Assistant Manager/Manager/Executive Chef in ensuring smooth daily operations. Provide efficient and reliable butler service to patient in accordance with policies standards and guidelines. Works closely with nursing department e.g. ward clerks and nurses on duty. Ensure staff abides by the rules and regulations.
**Key accountabilities**: 1. Overall in charge of Stewards/Stewardess, Waiter/Waitresses, Senior Butler and Butler
2. Responsible for efficient and effective management and recruitment of service staff. 3. Plan and manage daily activities of ward operations.
4. Facilitate support for staff within department by delivering an appropriate induction and continuing training and development program.
5. In charge of service standards related to patient, staff and in-house functions.
6. Coordinate and supervise in-house functions with regards to menu proposals, set up, service and clearance.
7. Handle operational/production problem and patient complaint.
8. Mentor and counsel staff with regards to work procedures and policies and also a part of the supervisory team.
9. Function as the key coordinator between kitchen and administration/service team. 10. Work closely with Executive Chef and Dietitian in the area of patient dietary requirements.
11. Accountable for non-food inventory control and equipment.
12. Handle administrative work of department e.g. raising work order, Purchase Requisition (PR), petty cash and event order etc.
13. Administer and maintain staff leave, time and attendance records.
14. Conduct frequent checks in outlet/area/section with regards to hygiene, storage, cleanliness and par stock level e.g. food, silverware and other equipment.
15. Conduct frequent checks in outlet/area/section with regards to service quality.
16. Perform any other job as assigned.
**Qualifications & Experience**: 1. Degree or Diploma from a recognized institution majoring in Food and Beverage Management
2. Able to speak, write and read English and preferably be able to understand one or more local dialects
3. Minimum 6 years’ experience in hotel or institutional catering business with a minimum of 3 years’ experience as a supervisor from a five star hotel
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