Stewarding Executive

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Job Purpose

This position is responsible for the supervision of the Kitchen Stewards to deliver an excellent Guest and Team Member experience while supporting the overall Back of House operations.

Reporting Lines

Key Interactions

Internally

• Catering Sales
• Engineering
• F&B
• Kitchen
• Purchasing
• Talent & Culture

Externally

• Suppliers
• Vendors

Primary Responsibilities

Operation

• Supervise the dishwashers, general cleaners, garbage man, silver-man and the night cleaners
• Ensure that all new team members are adequately instructed in the operating of dishwashing machine handling, handling of chinaware, glassware, silverware, cleaning of kitchen equipment and other assigned by the Executive Steward
• Ensure personal cleanliness and proper deportment of all employees under his supervision
• Ensure that all the stewarding storeroom and work place are kept clean at all times
• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes
• Ensure proper garbage sorting and that all Food & Beverage garbage are removed from all areas and transferred to the garbage room
• Take inventory of the operating equipment and cleaning supplies
• Report to Executive Steward should an emergency arise and he/she is unable to handle it
• Ensure that all kitchen and service colleagues are properly briefed that no over loading of operating equipment at the dishwashing area and any of the kitchen areas is allowed as it may result in breakages
• Prepare duty rosters on a weekly basis and Public Holiday/Vacation Leave chart for the Steward Attendants
• Suggest ways to improve the Stewarding Department

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel

Main Complexity/Critical issues in the Job

Maintain and improve service quality and productivity, at the same time reduce operating equipment and other costs of the Stewarding department

Span of Control

Nature

Amount

Budget responsibilities

Revenue responsibilities

Headcount

Profile

Knowledge and Experience

• Any bachelor education will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Good leadership and interpersonal skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Maintain a clean and neat appearance at all times

Your team and working environment:

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.