Job Summary

The job holder is fully in charge of and responsible for directing the Catering Support Services (CSS) operations. The job holder is responsible for planning, organizing, directing and controlling the cleaning, hygiene and maintenance functions covering all back-of-the-house of Food and Beverage outlets, kitchen areas, receiving areas and garbage chambers via managing his/her team. Key accountabilities include ensuring the cleanliness and maintenance of the catering equipment, facilities, utensils and environment that meet the Club's standards and statutory requirements, ensuring cost-effectiveness of the operation by using best business practice, reviewing OE stock to maintain the par stock at an optimal level for operation while to minimize capital held in store, and directing a team of people whose priority is service excellence and meeting business objectives.

Major Tasks

Oversee the management of daily CSS operations by:

• Developing operating goals and KPIs; setting service standards and compiling SOPs
• Planning, organizing and controlling the cleaning, hygiene and maintenance functions within the scope of CSS.
• Developing and updating all Job Descriptions in CSS periodically; reviewing job arrangements
• Formulating shift patterns to ensure availability of adequate staffing at optimized costs at all times.
• Maintaining effective communication between CSS and other departments.
• Representing the CSS in all meetings.
• Ensuring that back-of-the-house of Food and Beverage outlets, kitchen area, receiving area and garbage chamber are inspected daily and that all health and safety-related regulations.
• Monitoring waste management ensuring compliance with statutory requirements and the Club's standards.
• Supporting the Club in planning and implementing environmental, sustainability, safety and health programmes.

Monitor the management of CSS equipment, resources and assets while adhering to the budgeted expenses through:

• Developing and implementing operating equipment and hygiene assurance programmes.
• Developing and ensuring implementation of preventive cleaning programmes for the kitchen area, receiving and refuse chamber.
• Ensuring that proper par stocks for cleaning supplies and Food and Beverage operational equipment are maintained.
• Ensuring that all CSS equipment and supplies are reviewed and re-evaluated periodically, appropriate products are selected, purchase plans are handled as per budget, goods are delivered and payment is made as scheduled.
• Monitoring physical inventories for operating equipment conducted as planned.
• Leading the team to monitor operating equipment usage and breakage issue.

Manage the team by:

• Reviewing staffing requirements and initiating staff recruitment as required.
• Overseeing staff hiring, induction, training and coaching and ensuring that staff's grooming and conduct standards are maintained.
• Creating a positive team atmosphere among team members.
• Ensuring that staff are deployed, managed, appraised, rewarded, counselled or disciplined as appropriate, their performance is reviewed regularly.
• Giving guidance and support to staff for their professional development and advancement.
• Conducting meetings and briefings with team members regularly ensuring that they know and adhere to established codes of practices and their feedback and suggestions are addressed.

Manage the financial aspect of the operation by :

• Planning and monitoring the budget and operating costs of the department including manpower and operational expenditures.
• Consolidating annual recommendation for capital expenditure with justifications.
• Administering daily financial matters.
• Analyzing expenditure versus budget variances; ensuing that cost saving measures are taken such as controlling labour, operating and equipment costs as required.

Oversee daily administrative functions by:

• Ensuring that all security policies and procedures are observed in the department.
• Maintaining contact with trade associations and professional organizations.
• Monitoring Pest Control Services and tackling concerned issues.
• Ensuring that the department adheres to the contingency and emergency plans.
• Implementing departmental key control as per the Club's requirement.

Perform any other related duties as and when assigned by supervisor.

Education

A university degree or higher diploma in Hospitality Management from a leading hospitality institution.

Qualifications

Experience