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<strong>Key relationships<br></strong><ul><li>Liaise with the Kitchen Team to ensure accurate and clean</li><li>equipment is ready for service</li><li>Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation</li><li>Liaise with the Engineering Team to schedule preventive maintenance and repairs</li><li>Liaises with members of the Accounting Team to determine appropriate inventories and regular stock takes</li><li>Establishes and maintains effective employee and inter-departmental working relationships<br><br></li></ul><strong>Key Responsibilities<br></strong><ul><li>Oversee the preparation of kitchen equipment for use</li><li>Manage the receival and storage of kitchen goods</li><li>Oversee the cleaning and storage of kitchen equipment</li><li>Oversee the cleaning of the premises</li><li>Oversee the removal of waste</li><li>Oversee the handling of kitchen linen</li><li>Maintain a hygienic kitchen</li><li>Clean the kitchen and equipment</li><li>Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation</li><li>Control and analyzes, on an on-going basis, the level of the following:</li><li>Costs</li><li>Breakage</li><li>Quality of support provided to other sections</li><li>Condition and cleanliness of facilities and equipment</li><li>Guest satisfaction</li><li>Conducts daily briefings and other meetings as needed to obtain optimal results</li><li>Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies</li><li>Handles administrative works and keeps up-dated files on the following Stewarding matters:<br><br></li></ul>Finance<br><ul><li>Standards</li><li>Training</li><li>Outlets</li><li>Meetings</li><li>Miscellaneous</li><li>Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment</li><li>Monitors local competitors and compare their operation with your own operation</li><li>Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits<br><br></li></ul><strong>Health, Safety and Security<br></strong><ul><li>Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same</li><li>Familiarize yourself with emergency and evacuation procedures</li><li>Ensure all security incidents, accidents and near misses are logged investigated and rectified to prevent future catastrophes<br><br></li></ul><strong>Financial Management<br></strong><ul><li>Under the assistance of the Executive Chef and senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure</li><li>On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results</li><li>Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements<br><br></li></ul><strong>People Management<br></strong><ul><li>Work within the company’s Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:</li><li>Plan for future staffing needs</li><li>Recruit in line with company guidelines</li><li>Prepare detailed induction programmes for new staff</li><li>Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation</li><li>Ensure training needs analysis of your departmental staff is carried out and training programmes are designed and implemented to meet needs</li><li>Actively work at developing your staff and identify high potentials</li><li>Maintain training records for all direct reports and ensure they do the same for their staff</li><li>Conduct probation and formal performance appraisal in line with company guidelines</li><li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance</li><li>Approve leave requests after considering peaks and troughs in the business</li><li>Regularly communicate with staff to maintain good relations</li><li>Maintain high levels of personal hygiene for self and enforces hygiene standards for team</li></ul>