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1 month ago

Job Summary

The candidate is responsible for enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment maintenance, banquet plating, and food running. Stewards work closely with others.

  • Minimum Qualification : Degree
  • Experience Level : Entry level
  • Experience Length : 1 year

Job Description/Requirements

Responsibilities:

  • Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
  • Supervise the duties of all stewarding department employees, facilities, operations, and costs.
  • Supervise the sanitation, cleanliness, hygiene as well as the quality level of products and services.
  • Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
  • Direct and assist Stewards to make clean-up more efficient.
  • Ensure water temperature and chemical levels are appropriate for cleaning and documented.
  • Assist with Banquet plate-ups and buffets by transporting and ensuring adequate stock.
  • Assist Chefs and kitchen staff with various tasks as needed.
  • Check more specifically the proper use of chemicals and washing accessories.
  • Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
  • Coordinate with the Food and Beverage Manager and Outlet Manager to check their requirements for the day and the next day.
  • Assist in the location, movement, and storage of banquet operational equipment.
  • Assist in the stock take of equipment and other items as required.
  • Work closely with the Chef, Banquets, and catering Manager to anticipate guest needs.
  • Work with all departments to ensure items that are required for service are available when needed.
  • Take all necessary actions to reduce the loss of silverware/flatware.
  • Take all necessary actions to reduce the breakage of China and Glassware.
  • Supervises employee’s ability to follow loss prevention policies to prevent accidents and control costs.
  • Enforces proper cleaning routines for service ware, equipment, floors, etc.
  • Enforces proper use and cleaning of all dish room machinery.
  • Ensures all food holding and transport equipment is in working order.
  • Ensures compliance with food handling and sanitation standards.
  • Ensuring Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs.
  • Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
  • Ability to work well under pressure in a fast-paced environment.
  • Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Celebrates successes by publicly recognizing the contributions of team members.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
  • Carry out any other reasonable task set by the Hotel’s Management.


Departmental Profitability

  • Minimizes cost through breakages, loss control and excessive use of chemicals
  • Establishes minimum operating par stocks and supplies
  • Participates in the preparation of the F&B department budget and goals
  • Controls departmental expenses
  • Controls payroll costs
  • Controls the consumption of chemical and cleaning supplies
  • Controls the requisitioning, storing, stocking and washing of equipment and restaurant material according to par stock levels avoiding breakage and pilferage
  • Maintains periodic inventory records of SOE and FF&E items

 

Health and Safety:

  • Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adhere to these
  • Ensures that all potential and real hazards are reported and reduced immediately
  • Fully understands the hotel’s fire, emergency, and bomb procedures
  • Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees


Requirements:

  • OND, BSc degree in any discipline
  • 1 year of experience
  • Stewarding Skills and Kitchen and Stewarding Equipment Knowledge.
  • Good organizational and planning skills
  • Good communication skills
  • Ability to work under pressure
  • Ability to work on their own or in teams
  • Flexibility to respond to a range of various work situations
  • A passion for building excellent relationships with colleagues

 

 Application Closing Date: 26th May, 2024


How to Apply
Interested and qualified candidates should send their CV in Microsoft Word format using the "Job Title" as the subject of the mail. 


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