 To supervise and coordinate activities in the Stewarding Department.  Ensure hygiene & cleanliness in all the F&B areas as well as the availability of equipments.

• Consistently sets short and long-term objectives for his/her department and develop effective plans to make clear how to achieve those objectives.
• Reports on a regular basis the cost of breakage.
• Conducts regular training sessions.
• Composes the weekly work schedule taking into account forecasted house, banquet and restaurant occupancies.
• Reviews on a daily basis function sheets, menus and banquets and checks that staffing equipment and supplies are adequate to meet needs.
• Conducts inventories on a regular basis in order to establish requirements for budget.