Stewarding Supervisor

Overview

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction. Responsibilities

Responsible to Chief Steward A courteous, professional and efficient service is provided at all times. Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example. Ensure that the place of work and surrounding area is kept clean and organised at all times. Execute and demand the team to execute the highest level of service and set-up standards at all times. Be knowledgeable of all services and products offered by the hotel. Produce reports and analysis of the outlet and present report in the monthly performance meeting. Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit. Assist in preparation of the outlet’s budget. Conduct monthly inventory of operating supplies and equipment together with the stewarding department. Identify errors and correct them as required during set-up, service and breakdown of operations. Implement a flexible work schedule based on business patterns. Monitor operating supplies, equipment and reduce spoilage and wastage successfully. Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings. Attend all required trainings as described by the department. Report incidents that require disciplinary actions immediately to the Head of Department. Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department. Constantly improve the product quality by sourcing the best available products. Support activities and cooperation with the suppliers. Organise all required outlet specific trainings as described by the department. Undertake reasonable tasks and secondary duties as appointed by the Head of Department. Respond to any changes in the department as dictated by the hotel management. Ensure that the opening and closing procedures established for the outlet are followed. Be able to clean and wash dishes according to the established standards of performance. Be able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance. Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs. Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used. Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses. Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled. Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan. Ensure a successful management of the department. Assist with a hands-on approach and being present in the operation at all times. Implement flexible schedules based on required business patterns. Strictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped. Assist in conducting quarterly full inventories of all operating equipment within the hotel, banquets and all related departments. Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment. Assist in conducting and participate in daily pre shift briefings with regards to outlets and banquets activities. Ensure that all outlets and departments are supplied with clean and dry operating equipment. Ensure that all production areas and departments are supplied with clean and dry utensils. Supervise contractors in kitchen and back of house areas of the Food & Beverage division. Ensure networking with sister hotels and other hotels to borrow equipment as and when needed. Be demanding and critical with regards to work processes, standards and performance. Be innovative and entrepreneurial to review work processes with a cost efficient and saving approach. Ensure a welcoming and courteous professional approach at all times. Maintain daily checks and log reports of all areas responsible. Assist to produce reports for the Director of F&B and Executive Chef Monthly outlet report Monthly breakage and loss report Chemical consumption per area Trainers report Plan the weekly and monthly duty roster, ensuring that stewarding is adequately staffed and manpower is efficiently handled and part time labor expenses are controlled. Develop a multi-tasking approach throughout the department. Ensure that all equipment specification lists are updated and controlled after every inventory. Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department. Coordinate all repair and maintenance reports for the respective departmental areas. Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. i.e. cleaned, varnished and painted or polished. Ensure accurate planning and cost control of all related expenses. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

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