Job Description

Roles & Responsibilities

Responsible to Ass. Chief Stewarding / Chief Steward
Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
Ensure that the place of work and surrounding area is kept clean and organised at all times.
Be knowledgeable of all services and products offered by the hotel.
Produce reports and analysis of the outlet and present report in the monthly performance meeting.
Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
Assist in preparation of the outlet s budget.
Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
Support activities and cooperation with the suppliers.
Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
Ensure that the opening and closing procedures established for the outlet are followed.
Be able to clean and wash utensils according to the established standards of performance.
Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.
Assist 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.
Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.
Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
Maintain daily checks and log reports of all areas responsible.
Plan the weekly and monthly duty roster.
Ensure that all equipment specification lists are updated and controlled after every inventory.
Ensure 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.

Desired Candidate Profile

EDUCATION:
High School Graduate or equivalent

EXPERIENCE:

3-5 years experience in a similar position or related to F&B

LANGUAGE:
English excellent oral and written skills

Additional language - beneficial

COMPETENCIES:

Teamwork Building

Problem Solving & Decision Making

Excellent written and verbal communication skills

Listening Skills

Good knowledge of dishwashing, pat washing and chemicals

INDIVIDUAL CHARACTERISTICS

People Oriented

Passionate for European luxury

Situational Awareness

Straightforward

Stewarding Supervisor Kempinski Hotel

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