Full description

Manage daily stewarding operations, ensuring clean, organized, and sanitized back-of-house areas in accordance with Gran Meliá standards. Ensure all F&B outlets, banquets, and kitchen production areas are supplied with clean, dry, and properly maintained operating equipment and utensils. Plan staff rosters and schedules according to business levels to maximize productivity and control payroll costs. Monitor operating expenses, equipment par stocks, requisitioning, storage, usage, breakage, and losses to ensure effective cost control. Participate in the preparation of the Annual Operating Budget and Business Plan, including operating equipment and FF&E requirements. Supervise cleaning schedules, garbage disposal, night cleaning contractors, and fridge and freezer sanitation. Ensure compliance with HACCP, food safety, hygiene, and departmental operating standards. Conduct daily pre-shift briefings, assign responsibilities, monitor staff performance, and provide operational support during peak periods. Maintain and update the Departmental Operations Manual, staff communication board, incident reports, and lost-and-found records. Attend Food & Beverage and daily operations meetings, and coordinate repair and maintenance requests to ensure equipment and facilities remain in good condition.