It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.
MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements.
It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental Jumeira Human Resources Strategic Policy.
It is part of your role and your responsibility to fully support all learning and development activities.
You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority.
Use of the hotel s network, computers or internet access which is in the hotel s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal.
Support and adhere to all policies & procedures relating to Safe, Sound and Sustainable at Mandarin Oriental.
Ensure compliance with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site.
Mandarin Oriental Jumeira has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.
Act as a hotel ambassador at all times.
To carry out any additional duties requested by management, related to hotel operational activities.
Assisting the Back of House Manager to oversee all operational and administrative aspects of the stewarding department to support Food & Beverage and Culinary as appropriate and be able to prioritise the required level of engagement in all areas depending on business volume and other related parameters.
To encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B and culinary division in order to promote a climate of teamwork and enthusiasm.
To handle administrative duties such as scheduling, outsource evaluations, logbook reports and control of outsource payroll according to the budget line.
To monitor and control the cleanliness of all the back of house areas and perform walkthroughs with night cleaner supervisor to review the cleaning results.
To ensure stewarding outsource personnel performs their jobs in achieving clean, hygienic and safe environment in all back of house areas.
Oversee the removal of garbage and its disposal though Envac Waste Management System.
Liaise with engineering colleagues to ensure that all cleaning machines, dishwasher machines and any other related equipment are properly maintained and in good working order.
To assist the Back of House Manager to conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental procedures.
Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
Delegate tasks to the supervisor to make sure the daily operational requirement are accomplished.
To ensure cleaning of dishwashing machines and water/filters, refill them as specified and make sure all wares are properly washed and cleaned. Properly maintain and operate dishwashing machines.
Ensure that operating dishwasher temperatures for wash, rinse and exit are maintained as per standards and recorded.
Supply, control and maintain par stock level of the chinaware, glassware, flatware to all Food & Beverage areas and maintain them.
Ensure that all ice machines are clean as per schedule and in excellent condition. Proper record and maintain log should be followed accordingly.
To ensure the silverware/copperware cleaning and polishing schedule is followed accordingly and to perform a walk around in all outlets to make sure all silverware/copperware is maintained clean and spotless.
Support Back of House Manager by finding ways to improve efficiency of operations that will benefit our customers and colleagues.
Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
Financial and administrative aspects:
Control and monitor daily issuance of chemicals and to ensure that usage of the chemicals is compatible with their purpose.
To assist the Back of House Manager with the update numbers of operating supplies par stock in the operation and in the stores.
To assist the Back of House Manager with inventories of all operating equipment and supplies.
Ensure safekeeping of all operating supplies and equipment in the store, proper accounting of quantities and ensuring quality of products are meeting specifications and tidiness of the storages.
To support Back of House Manager by contributing to plan the strategy for breakage and loss of the hotel s operating supplies and equipment to keep them to the minimum.
To support the Back of House Manager with finding methods of reducing costs of all related stewarding supplies without affecting the level of service and quality.
Follow all procedures, policies and practices with regard to the Jardine accounting related requirements for stewarding administration.
Fire, Life, Health, Safety, Security and Environment Duties:
Assisting the Back of House Manager to attend and contribute necessary statistics and information to the monthly HACCP & FLHSSE meeting.
Assisting the Back of House Manager by providing monthly reports and analysis related to waste management, recycling, and breakage to support the FLHSS system procedures.
To assist the Back of House Manager with pest control personnel in related to pest control activities and treatments in all back of house of food and beverage areas.
Report any incidents to the security as per safety and security FLHSS guidelines.
To support the Back of House Manager to carry out weekly/monthly walk-throughs with the respective Outlet Manager, Outlet Head Chef and Duty/Shift leader of engineering colleagues to ensure all equipment and cleanliness in their respective area are in good working order, clean and hygienic according to FLHSSE Mandarin Oriental.