Stewarding Supervisor

Job description

Key tasks

• Manage the Cleanliness and Maintenance of all F&B equipment in use and in store according to set standards and to ensure smooth functioning, customer satisfaction and high levels of sales and profits in line with company policies and regulations under the general guidance of the Executive Chef in accordance to the Hotel’s Policies and Procedures.
• Responsible for establishing and maintaining high sanitation standards in all food preparation area.
• Responsible for guiding the all stewarding associates in the performance of their jobs in accordance to Hotel policies and procedures.
• Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition.
• Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.
• Responsible to maintain all F&B area free of pest at all time.
• Responsible for administration and the disposal of the waste.
• Establish and implement all Food Hygiene policies and procedures in all the Kitchen, Store and Dishwashing area.
• Responsible for the issuing and the return of All F&B Equipment in accordance with the Account department procedure.
• Identify and solve problems in a timely manner.
• Responsible to conduct accurate equipment inventory for all F&B and Kitchen Equipment.
• Direct the stewarding associates in maximising all resources to achieve high quality and excellent over all cost control.
• Perform miscellaneous job-related duties as assigned.

Ibis and its people

Simplicity, Modernity, Well-being

Acteurs, the Ibis staff training and professional development programme , enables staff to:
- become more professional by acquiring new skills,
- learn a second profession,
- be more independent in guest relations,
- receive recognition for their skills

Desired profile

Skills

Level of Education Others
Areas of study Hospitality
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

• Closely work together with the Head Chef on development of the department according to divisional objectives.
• Conduct effective meetings as scheduled, with all the stewarding staff.
• Capable of deciding the level of authority and responsibility that can be delegated.
• Attend meetings and training sessions organized by the Hotel management for the position.
• Coach and counsel stewards effectively.
• Evaluate objectively the performance of stewards.
• Give on the job training for the stewards.
• Motivate a strong team within stewarding department.
• Communicate openly with the stewarding personnel and keep them informed of all important information to assist them in their jobs.
• Ensure that all documented records are up to date and unaltered: e.g. personal hygiene checks, cleaning schedules, fridge temp records, receiving logs, training records, health cards and all other records pertaining to the DM
• Maintain high sanitation standard throughout all the food preparation areas.
• Ensure that all team members are trained thoroughly in COSHH (Control of Substances Hazardous to Health) and have the correct safety equipment to perform tasks.
• Conduct daily spot check for Kitchen cleanliness.
• Conduct weekly spot check with Head Chef for kitchen cleanliness.
• Work in a safe manner in accordance to HACCP regulations.