Responsibilities:
- 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 Assistant Food and Beverage Manager and Outlet Managers 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 Glasswares.
- 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 dishroom 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.
- Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
- 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.
Qualifications: You should ideally have a 5-6-year experiences in the Stewarding Department within a hotel. Excellent written and verbal English communication skills, along with strong interpersonal and problem-solving abilities are essential. Computer knowledge of Microsoft Office applications is required.
Preferred Skills: 4 years experience in procurement, food and beverage, culinary, or related professional area or Previous leadership experience in a Stewarding department.
