Rosewood Hotel Group Trang chủ

OVERVIEW/BASIC FUNCTION:

Under the direct supervision of the Executive Chef, the Executive Steward will be responsible for supervising and coordinating the activities of steward personnel engaged in dishwashing, sanitation, storage, and distribution of all types of tableware, kitchen utensils, and other Food & Beverage operating equipment.

RESPONSIBILITIES:

·       Ensures that all equipment and working areas are hygienically clean and in order and that supplies are on hand with proper control, to ensure efficient service.

·       Conducts bi-monthly inventory of operating equipment in all outlets to ensure awareness of breakage & losses.

·       Initiates requisition for replenishment of cleaning materials and other supplies

·       Schedules the daily, weekly, & any additional cleaning of food production outlets and equipment.

·       Ensures that proper hygiene & sanitation is observed in all areas including the staff cafeteria.

·       Monitors the consumption of chemicals in all machines & wash-up areas.

·       Has a complete understanding of and adheres to the company’s policy relating to fire, hygiene and safety.

·       Maintains a high standard of personal appearance and hygiene at all times.

·       Evaluates the performance of individual Stewarding personnel

·       Exercises administrative supervision over all stewarding personnel including requisitions, promotions, disciplinary action, training, rosters, and overtime requests.

·       Maintains complete documentation of all stewarding activities, such as:  

o   Protocol and procedures for chemical handling; to post in all operation areas and update as needed

o   Daily Hygiene checklist/Assured Safe Catering

o   Training records

o   HEOS operating equipment records

o   Pending Maintenance Records

o   Monthly breakage reports

·       Ensures low breakage and proper maintenance of all equipment by facilitating appropriate staff trainings.

·       Oversees issuing of equipment to banquets for outside catering.

·       Supervises proper maintenance of all dish washing machines in assigned areas of supervision.

·       Sets auditing & inspection schedules of F&B areas and coordinates with Engineering department to ensure proper maintenance of all machinery & food processing     equipment.

·       Maintains and manages sorting program for all waste (recycle, organic, etc.) for entire resort

·       Communicates effectively with guests, immediate supervisors, business partners and staff

·       Participates in community projects and activities to promote the resort’s image and foster community relationships

·       Participates in all activities related to Municipality Food Hygiene meetings, Assured Safe Catering Programs, etc.   

·       Objectively evaluates the performance of all stewarding personnel

·       Coaches and counsels, all steward personnel when applicable

·       Motivates employees to grow within the resort and company

·       Provides effective training to all stewarding personnel

·       Directs and supervises activities of steward personnel including operations and redeployment as necessary to maximize productivity.

·       Coordinates closely with kitchen leaders on special cleaning schedules.

·       Coordinates closely with F&B Director on scheduling of the HEOS bi-monthly Inventory

·       Maintains excellent working and interdepartmental relationships with colleagues

·       Collaborates with all stewarding personnel to maximize employee morale and productivity

QUALIFICATIONS:

·        High School Diploma or College, computer literate, a related field or equivalent similarity experience required.

·        Minimum 2 years or equivalent experience with strong leadership in a similar position.

·        Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas.