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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