Stewarding Supervisor
Job title : Stewarding Supervisor
Department : F&B
REPORTING LINE
Report to : Chief Steward
Responsible for : Superving
the Cleanest and Maintenance
off all F&B equipment
and
back of the house
COMMUNICATION LINES
Vertically :
Department Head
Horizontally : All kitchen and stewarding Staff
AUTHORITY
Over Money : None
Over Staff :
Has authority to supervise
stewarding Staff in accordance
with
Hotel policies procedures
GENERAL MISSION
Directs and coordinates all activities and provides assistance to the
staff of the stewarding department, to ensure all established service standards
and procedures of Hotel are implemented consistently, leading
to guest satisfaction, staff satisfaction and profit for the Hotel.
Under the general guidance of the Chief Steward in
accordance to the Hotel’s Policies and Procedures
RESPONSIBILITIES
1. Responsible for establishing and
maintaining high sanitation standards in all food preparation area
2. Responsible for the Maintenance and the
cleanest of all F&B service and Kitchen Equipment
2. Responsible for guiding the all
subalterns staff and in the performance of their jobs in accordance to Hotel
policies and procedures.
3. Responsible
for achieving financial goals, by minimizing costs without compromise in Hygienic
condition.
4. Responsible for implementing the Policies
and Procedures in operating the
Stewarding Department
5. Responsible for
ensuring sufficient operating equipment and cleaning supplies for the
operation.
6. Responsible for the administration, operation and coordination of the
Stewarding Department in absence of the chief steward
7. Responsible for
providing functional assistance to operation during peak periods and functions.
8. Responsible to keep F&B equipment inventry book up to
date.
9. Responsible to maintain all F&B area free of pest at all
time
10. Responsible for administration and the disposal of the waste
1. CUSTOMER SERVICE
1. To provide a Safe and Hygienic work
environment to all F&B employees in order to ensure satisfaction in
product.
2. BUSINESS MANAGEMENT
1. Monitors chemical used and abuse
2. Identifies and solves
problems in a timely manner.
3. Capable of deciding the
level of authority and responsibility that can be delegated.
4. Carries out a firm and
fair employee treatment policy.
5. Prepares and submits
all reports required from Food preparation department, as dictated by
Reporting system
6. Attends meetings and
training sessions organized by the Hotel management for the position.
7. To supervise the stewarding staff in maximising all resources to achieve
high quality and excellent
all over cost control.
11. Implement yearly training plan.
13. Implement procedure to Control and keep
record of all breakages
14. Implement regular corrective measures
after each Audit if necessary
3. COMMUNICATION
1. Reports to the Chief
Steward.
2. To
keep teamwork as daily way of scheduling staff for food preparation and communication.
3. Directs and supervises
the activities of steward and store keeper
4. Coordinates with other
outlet heads and kitchen section heads for reservations, special arrangements and other activities in the
Hotel.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
use to its appropriate function and well maintained
2. To ensure and follow up that equipment
faults are reported through a trouble report, to maintain effective working
environment.
3. Provide
the appropriate training to all Food Preparation and Stewarding staff for all
specific machinery.
4. To achieve maximum utilization of
material, equipment and staff for quality and food cost control.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
2. Ensure truth training that all Food Preparation and Stewarding staff is aware of
hotel’s fire evacuation and emergency policies and procedure.
3. Knowledgeable on first
aid, safety and security procedures affecting the food and beverage department.
6. HUMAN RESPONSIBILITIES
1. Supervise and counsels stewarding staff effectively.
2. Identifies training needs within All
F&B staff and stewarding to reduce breakages and achieve maximum utilization of material
5. Prepares, conducts and
stewarding staff training.
6. Motivates a strong team
amongst stewarding staff
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands
the job description of amongst stewarding.
2. Establishes and implements all Food
Hygiene policies and procedures in the all the Kitchen, Store and
Dishwashing area
3. Maintains high
sanitation standard throughout the all food preparation area.
4. Provides assistance in
the outlets when required during peak periods.
5. To
participate at he elaboration of action plans for BQT functions, Outside
Catering and internal
Special projects
6. To
implement Bahrain Food Control Section Regulations are adhered to in detail and
exceeded.
7. Conduct day to day training in the
stewarding department
8. Responsible to conducted accurate
equipment inventory for all F&B and Kitchen Equipment
9. To
ensure Bahrain Food Control Section Regulations are adhered to in detail and
exceeded.
10. Implementation of
recycling programme in accordance with the protection of the environment
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
2. Will be seen as a friendly environment
Hotel and will be part of Bahrain Environment protection
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel
PERSON SPECIFICATIONS
POSITION: Stewarding
Supervisor DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified School Education in College.
QUALIFICATIONS Five star hotel apprenticeship of two years
EXPERIENCE 3 years experience in stewarding 1 year stewarding
supervisor experience
2
years as senior steward
INTERPERSONAL Team Leader mature confident
SKILLS Very good keeping high staff
moral
COMMUNICATION Good written and verbal English
Skill
Able to get along with people
at
all levels
SPECIFIC Good knowledge on Health and safety
procedure
and implementation
Minimum age 25 years
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Mentally alert, able to work
long
hours and to handle
pressure
OTHER Should be able to handle pressure
REQUIREMENT and
able to adapt to all situation
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open,
friendly environment
with
responsibilities and pressure
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]