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Chief – Stewarding/チーフ　スチュワード

一般資料

國家/地區
日本
省/城市
沖繩
地點
宮古島瑰麗酒店
部門
飲食 - 烹飪
工作類型
全職長工

工作描述

Fluency in Japanese is a requirement for this role.

スチュワーディング・マネージャーとして、リーダーシップの強みを発揮し、当ホテルのサービス文化の模範となることで、当ホテルの調理・料飲チームをサポートし、すべての食器、テーブルウェア、厨房機器の優れた水準を保証してください。

重要な職務と責任（主な活動内容）
フード＆ビバレッジ・ディレクターの直属となり、以下のような職務を遂行します： 同僚をサポートしながら、常にプロフェッショナルでフレンドリーで積極的なゲストサービスを提供する。
スチュワーディングチームを指導し、管理する。
運営、管理、同僚のニーズのバランスをとる
定期的に部署ミーティングを行う
厨房機器やその他指定されたエリアの衛生管理を行う
バンケットイベントのオーダーをすべて確認し、適切なセットアップが行われていることを確認する。
陶磁器、銀食器、備品の不足に関する月次報告書を作成し、予算ガイドラインに従いつつ、必要に応じて交換を要請する。
シェフや料飲部長と緊密に連携し、ゲストのニーズを予測する。洗浄剤の全在庫の発注と管理
すべての備品が正常に作動していることを確認し、修理が必要なものがあれば報告する。
部門の方針、手順、サービス基準に従う
清潔で安全な職場環境の維持
その他指示された業務 財務
利益の最大化


Job Summary

Our Food & Beverage team's commitment to safe and efficient operations. Showcase your leadership strengths and model our service culture as Stewarding Manager, where you will ensure a superior standard for all flatware, tableware and kitchen equipment in support of our Culinary and Food & Beverage teams.

Essential Duties and Responsibilities – (Key Activities)
  • Reporting to the Director of Food & Beverage, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  • Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed
  • Balance operational, administrative and Colleague needs
  • Conduct regularly scheduled departmental meetings
  • Supervise and maintain the sanitation of kitchen equipment and other areas assigned
  • Ensure all banquet event orders are reviewed and ensure proper set-ups are in place
  • Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines
  • Work closely with the Chef and Director of Food & Beverage to anticipate guest needs ? Order and control all inventory of cleaning compounds
  • Ensure all equipment is in working order and report any items in need of repair
  • Follow department policies, procedures and service standards
  • Maintain a clean and safe work environment
  • Other duties as assigned Finance
  • Maximises associate productivity using multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  • Ensures that is operated in line with maximising profit while delivering on the brand promise.
  • Ensures that operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
  • Coordinates the preparation of the Annual Business Plan for outlet.
  • Analyses business performance strategically to facilitate accurate and meaningful forecasting, involving the respective
  • Manages costs proactively based on key performance indicators, working through the respective.
  • Participates in the negotiation of preferential contracts for Food and Beverage items yielding possible rebates (not volume based), cash sponsorships or incentives such as training or educational trips.
  • Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. In particular, assets such as chinaware, glassware and flatware. Human Resources
  • Oversees the punctuality and appearance of Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
  • Maximises the effectiveness by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
  • Conducts annual Performance Development Discussions with key associates and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their associates.
  • Ensures that each Manager plans and implements effective training programmes for their associates in coordination with the Training Manager and their Departmental Trainers.
  • Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
  • Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
  • Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
  • Feedback the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.
  • Is a “Brand Ambassador” at all times and ensures brand integrity and clarity are always maintained.
  • Models the Company’s culture, vision, mission and core values at all times. Other Duties
  • Strong supervisory and leadership skills.
  • Excellent interpersonal skills with a focus on customer service.
  • Excellent time management skills.
  • Excellent organizational skills and attention to detail.
  • Familiarity with food handling, safety, and other restaurant guidelines.
  • Proficient with Microsoft Office Suite or related software.
  • Is knowledgeable in statutory legislation in associate and industrial relations.
  • Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
  • Ensures high standards of personal presentation and grooming.
  • Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
  • Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
  • Attends training sessions and meetings as and when required.
  • Carries out any other reasonable duties and responsibilities as assigned. ? Knowledge of food safety and hygiene standards.
Others

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Required Skills
  • People person and good motivator.
  • Internationally verses, multi-cultured and languages.
  • Solid leadership and training skills
  • Finger on the pulse in market trends and changes.
Experience
  • Three to five years Stewarding management in Hotel Food and Beverage operations.
  • Previous leadership experience in a Stewarding department required
  • Track record in leading Hotel Company with good business and standards.

關於我們

The resort’s 55 villa accommodations will feature private pools, landscaped gardens and unobstructed sea views. Conceived by Netherlands-based Studio Piet Boon, the architecture and interiors are seamlessly designed to immerse guests in the natural surroundings and express harmony with the island through the extensive use of local materials. Mitsubishi Jisho Sekkei Inc. is providing local architectural expertise and support in realizing the design vision. Four restaurants and bars will include relaxed beachfront concepts showcasing fresh seafood, prized island-raised beef, locally distilled spirits and craft beer. With a stunning seascape as a backdrop, the resort’s indoor and outdoor event venues will host unforgettable destination weddings and private celebrations. On-site recreation will include a standalone Rosewood Explorer’s Club, Rosewood’s program for younger guests designed to inspire creativity and imagination, encourage adventure, discovery and social responsibility through unique experiences attuned to the destination. Asaya, Rosewood’s pioneering integrated wellness concept, will offer treatment rooms set amid private gardens, indoor and outdoor hydrotherapy facilities and a menu of programs and services influenced by local healing traditions. Beyond the resort, guests will discover an abundance of vividly picturesque sites, from the majestic natural stone arch of nearby Sunayama beach to the perfectly poised lighthouse at Higashi-Hennazaki Cape (a nationally designated “Place of Scenic Beauty”) and the seven-kilometer stretch of Yonaha Maehama, regularly ranked as Japan’s best beach and renowned for its cinematic sunsets. Even a brief sojourn will reveal distinctive customs, culture, dialects, cuisine and crafts as well as the beguiling ways of the Okinawan uchinanchu (“sea people”) who inhabit the island.