Stewarding Manager

Job Description

Stewarding Supervisor

Main Duties:

- Possess a full working knowledge of all hygiene and occupational health & safety regulations in the UAE, according to Ras Al Khaimah Municipality standards.
- Hold the HACCP certification and comply with HACCP processes consistently.
- Administer breakages to provide continuous feedback for reducing losses and breakages.
- Strictly adhere to established operating expenses and ensure cost control.
- Ensure effective payroll control through a flexible workforce and maintain close cooperation with other Food & Beverage outlets.
- Participate in formulating the Annual Operating Budget, operating cost, operating equipment, and FF&E requirements aligned with the Annual Business Plan.
- Manage the Stewarding Department, providing courteous, professional, efficient, and flexible service.
- Assist and coach in operations, being visible during peak times or major events with a hands-on approach.
- Implement flexible scheduling based on business patterns.
- Supervise, correct, and demonstrate all duties and tasks in the assigned place of work, having a full working knowledge and capability.
- Assign responsibilities to subordinates, implement multitasking principles, and periodically check their performance.
- Establish and strictly control inventories and par stocks for all operating equipment, Food & Beverage, FF&E items, ensuring adequate outlet equipment.
- Conduct monthly inventory checks on all operating equipment and supplies.
- Carry out bi-yearly, yearly inventory of operating equipment, and conduct monthly par stock checks.
- Organize equipment storage with full codification for all labelled items.
- Control requisitions, storage, and careful use of all operating equipment and supplies.
- Conduct daily pre-shift briefings to ambassadors on preparation, service, and hotel events.
- Liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
- Ensure each outlet is supplied with clean and dry operating equipment in conjunction with the Hygiene Officer.
- Ensure food production areas are supplied with clean and dry kitchen utensils in conjunction with the Hygiene Officer.
- Supervise night cleaning in the kitchen, front (Open Kitchen), and heart-of-house food and beverage areas.
- Ensure heart-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned to established standards.
- Ensure documented weekly walkthrough with Executive Chef, Hygiene Officer, and Food and Beverage Director.
- Keep back-of-the-house areas clean and organized.
- Have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as needed.
- Handle supplier inquiries in a courteous and efficient manner.
- Be demanding and critical regarding service and hygiene standards in conjunction with the hygiene officer.
- Handle guest and ambassador inquiries courteously and efficiently, reporting complaints or problems to superiors if no immediate solution is found and ensuring follow-up with guests.
- Ensure the Stewarding team complements the Outlet team in projecting a warm, professional, and welcome image.
- Ensure all Departmental Operations Manuals are prepared and updated annually.
- Submit to Food & Beverage Office monthly reports, including Outlet Report, Objective Review, Breakage and Loss Report, Chemical Consumption Report, and Monthly Training Report.
- Plan the outlet's weekly roster and work schedules to ensure the stewarding operation is adequately manned to handle the level of business.
- Maintain outlet communication board.
- Submit all ambassador incident reports.
- Maintain the Daily Log Book.
- Report “Lost & Found” items.
- Attend weekly Food & Beverage Meetings and Daily Operations Meetings.
- Provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
- Liaise and organize with the Housekeeping Department to ensure established cleaning schedules are strictly adhered to and coordinated between the two departments.
- Coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
- Ensure all operating equipment provided to the departments are kept in good condition.
- Be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
- Implement guidelines, policies, and procedures for those operating departments according to Sofitel Guidelines & Standards.
- Apply Sofitel Food & Beverage rituals.
- Maintain a good rapport and working relationship with ambassadors in the outlet and all other departments.
- Attend and contribute to all ambassador meetings, Departmental and Hotel training scheduled, and other related activities.