STEWARD SUPERVISOR

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®

1. 1. Review and correct the appearance and grooming of assigned staff.
   2. Ensure Stores operating equipment appropriately.
   3. Supervise the consumption of all stewarding chemicals on a daily basis.
   4. Ensure that Stewarding staff follows safety instructions whilst cleaning machinery.
   5. Work as per monthly / weekly / daily cleaning rosters are in place, updated and adhered to. Keeps them updated and monitors their adherence
   6. Conduct regular checks to ensure that service and kitchen operating equipment is properly cleaned.
   7. Handle the cleanliness of the staff dining facilities.
   8. Assure the proper handling of all FF&E and operating equipment.
   9. Control and documents all outgoing equipment and ensures their proper receiving up on return.
   10. Participate in the monthly / annual inventory.
   11. Prepare and control payroll related documents, prior to their submission to the Department Head.
   12. Attend all regular Food & Beverage department meetings and conducts at least one monthly meeting with his staff to ensure open communication lines amongst the team.
   13. Enforce guidelines on exercising constant control of the operational expenses.
   14. To be familiar with all relevant internal policies and safety procedures.
   15. Ensure that the emergency exits are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.
   16. To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
   17. To generally promote and ensure good inter-departmental relations.
   18. Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
   19. Demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
   20. Adhere to Company and Hotel rules and regulations at all times.
   21. Report any equipment failures/problems to the Maintenance Department.
   22. Pass any maintenance requests to the Maintenance Department.
   23. Participate in any Training/Developments schemes as recommended by senior management.
   24. Assist the Duty Manager in any task outlined/detailed by him/her.
   25. To comply with any reasonable request made by management to the best of your ability.
   26. To implement necessary warnings and departmental trainings in order to save energy inside the facility.  
   27. Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
   28. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
   29. Carry out all other duties assigned by managers and hotel management not specified in the job description

1. Education: At least a primary school.
2. Experience: Practical experience not required. Can learn the job in 1-3 months and perform the job at the expected level.
3. Foreign Language: Not required.
4. Courses and Training:  Not required.
5. Computer Literacy: Not required.
6. Skills: Expected to possess basic level of knowledge of standard work routines and general kitchen rules. Expected to perform simple, specific and standard tasks that are generally repetitive.