STEWARD SUPERVISOR

Job description

Key tasks

Overview of duties
• Contributes to guest satisfaction and safety by respecting hygiene standards and procedures
• Cleans and maintains crockery, equipment and the kitchens
• Ensures everything is tidy during the washing process and in storage
Main responsibilities
Professional techniques / Production
• Cleans and tidies crockery and kitchen equipment
• Ensures the kitchens are kept clean
• Checks the washing equipment is in good working order and informs his/her superior of any problems or anomalies
• Respects the supplier's instructions for use of washing-up product
Management and administration
• Manages the inventory of washing-up products and lets the supervisor know when stocks are expected to run out
• Organises the washing-up area and tidies crockery and equipment in the storage area to avoid breakages
• Helps manage stocks of crockery and appliances, by informing his/her superior of any abnormal losses or breakages
• Respects recommended doses of cleaning products, thereby helping keep costs under control
Hygiene / Personal safety / Environment
• Ensures that the workplace remains clean and tidy and always respects the HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the 'Environment Charter' (saving energy, recycling, sorting waste etc)

Pullman and its talent community

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

At least 3 years professional experience
Language: fluent in the national language, operational English
Guest oriented, service minded and attention to quality
Sales acumen
Good level of general culture
Excellent presentation
Team leader, a natural leader
Well organized
Autonomous
Creative

·  HACCP