Assistant Chief Steward

Job Description

Company Description

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow’s hospitality.

Job Description

MAIN DUTIES:

Administration

– To have a full working knowledge of all hygiene and occupational health & safety regulations in the UAE, according to Dubai Municipality standards.
– To possess the HACCP certification and to comply and follow at all times the HACCP processes put into place.
– To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
– To strictly adhere to the established operating expenses and ensure that all costs are controlled.
– To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
– To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
– To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
– To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
– To implement a flexible scheduling based on business patterns.
– To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work .
– To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
– To establish and strictly control inventories and to the par stocks in the operation for all operating equipments, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
– To conduct monthly inventory checks on all operating equipments and supplies.
– To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
– To organize in a proper way all equipment storage with full codification for all labeled items
– To control the requisitions, storage and careful use of all operating equipments and supplies.
– To conduct daily pre-shift briefings to employees on preparation, service and hotel events.
– To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
– To ensure that each outlet is supplied with clean and dry operating equipments in conjunction with the Hygiene Officer
– To ensure that the food production areas are supplied with clean and dry kitchen utensils in conjunction with the Hygiene Officer
– To supervise night cleaning in kitchen, front (Open Kitchen) and back-of-house food and beverage areas
– To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
– To ensure documented weekly walkthrough with Executive Chef, Hygiene Officer and Assistant Food and Beverage Director
– To ensure that the back of the House areas are kept clean and organized.
– To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
– To handle suppliers enquiries in a courteous and efficient manner.
– To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene officer
– To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
– To ensure that all Departmental Operations Manuals are prepared and updated annually.
– To plan the outlet weekly roster and work schedules to ensure that the stewarding operation is adequately staffed to handle the level of business.
– To maintain outlet communication board.
– To submit all staff incident reports.
– To maintain the Daily Log Book.
– To report "Lost & Found" items
– To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
– To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
– To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
– To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
– To ensure that all operating equipments provided to the departments are kept in good condition.
– Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
– Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
– Must apply the Sofitel Food & Beverage rituals.
– To maintain a good rapport and working relationship with staff in the outlet and all other departments.
– To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
– To fully support the Departmental Training Function in the Department assigned.
– To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef.
– To respond to any changes in the Engineering function as dictated by the industry, company and hotel.
– To conduct monthly staff meetings.
– To conduct yearly employee performance appraisals.
– To identify and develop young talents within the organization for future potential growth within the company.
– To prepare and participate in the Monthly Objective Review.

Financial and Revenue Responsibilities

– To ensure that the Department’s operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
– To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.