Stewarding Supervisor
kempinski
Stewarding Supervisor
DescriptionThe 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.
Key Responsibilities\nResponsible to Ass. Chief Stewarding / Chief Steward\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nBe knowledgeable of all services and products offered by the hotel.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nSupport activities and cooperation with the suppliers.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nEnsure that the opening and closing procedures established for the outlet are followed.\nBe able to clean and wash utensils according to the established standards of performance.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\nEnsuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.\nAssist 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.\nEnsure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.\nSupervise contractors in kitchen and back of house areas of the Food & Beverage division.\nMaintain daily checks and log reports of all areas responsible.\nPlan the weekly and monthly duty roster.\nEnsure that all equipment specification lists are updated and controlled after every inventory.\nEnsure 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.\n
Skills, Knowledge and ExpertiseHigh School Graduate or equivalent\n
\nEXPERIENCE:3-5 years experience in a similar position or related to F&B
\nLANGUAGE:
English – excellent oral and written skillsAdditional language - beneficial COMPETENCIES:Teamwork Building Problem Solving & Decision MakingExcellent written and verbal communication skillsListening SkillsGood knowledge of dishwashing, pat washing and chemicals \nINDIVIDUAL CHARACTERI\nPeople OrientedPassionate for European luxurySituational AwarenessStraightforward
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Department: Kitchen
Employment Type: Permanent - Full Time
Location: Lebanon - Beirut
DescriptionThe 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.
Key Responsibilities\nResponsible to Ass. Chief Stewarding / Chief Steward\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nBe knowledgeable of all services and products offered by the hotel.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nSupport activities and cooperation with the suppliers.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nEnsure that the opening and closing procedures established for the outlet are followed.\nBe able to clean and wash utensils according to the established standards of performance.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\nEnsuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.\nAssist 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.\nEnsure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.\nSupervise contractors in kitchen and back of house areas of the Food & Beverage division.\nMaintain daily checks and log reports of all areas responsible.\nPlan the weekly and monthly duty roster.\nEnsure that all equipment specification lists are updated and controlled after every inventory.\nEnsure 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.\n
Skills, Knowledge and ExpertiseHigh School Graduate or equivalent\n
\nEXPERIENCE:3-5 years experience in a similar position or related to F&B
\nLANGUAGE:
English – excellent oral and written skillsAdditional language - beneficial COMPETENCIES:Teamwork Building Problem Solving & Decision MakingExcellent written and verbal communication skillsListening SkillsGood knowledge of dishwashing, pat washing and chemicals \nINDIVIDUAL CHARACTERI\nPeople OrientedPassionate for European luxurySituational AwarenessStraightforward
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