Stewarding Manager

As the Stewarding  Manager you will play a crucial role in overseeing the stewarding operations and hygiene standards within our hotels food and beverage outlets. You will ensure compliance with health and safety regulations manage a team of stewards and maintain cleanliness in all kitchen and dining areas.

• To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
• To participate in the formulation of the Annual Operating Budget operating cost operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the Stewarding Department is managed providing a courteous professional efficient and flexible service at all times.
• To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
• To implement a flexible scheduling based on business patterns.
• To have a full working knowledge and capability to supervise correct and demonstrate all duties and tasks in the assigned place of work.
• To assign responsibilities to subordinates implementing multi tasking principle and to check their performance periodically.
• To establish and strictly control inventories and to the par stocks in the operation for all operating equipments Food & Beverage FF&E items and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipments and supplies.
• To carry out biyearly yearly inventory of operating equipment as well as conducting monthly par stock checks.
• To organize in a proper way all equipment storage with full codification for all labeled items
• To control the requisitions storage and careful use of all operating equipments and supplies.
• To conduct daily preshift briefings to ambassadors on preparation service and hotel events.
• To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
• To supervise night cleaning in kitchen front (Open Kitchen) and heartofhouse food and beverage areas.
• To ensure that heartofhouse cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
• To ensure that the back of the House areas are kept clean and organized.
• To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
• To handle suppliers enquiries in a courteous and efficient manner.
• To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene Manager.
• To ensure that the Stewarding team complements the Outlet team in projecting a warm professional and welcome image.
• To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review Monthly Breakage and Loss Report Chemical Consumption Report Monthly Training Report.
• To maintain the Daily Log Book.
• To report Lost & Found items.
• To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
• To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
• To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
• To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
• To ensure that all operating equipments provided to the departments are kept in good condition.
• Must be an example of the Sofitel Values Brand Standards and a champion of appearance and hygiene guidelines.
• Implements guidelines policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• Must apply the Sofitel Food & Beverage rituals.
• To respond to any changes in the Engineering function as dictated by the industry company and hotel.
• To identify and develop young talents within the organization for future potential growth within the company.
• To carry out any other reasonable duties as assigned by the Executive Chef.

Qualifications :

• Proven experience as a Stewarding Manager Hygiene Manager or similar role in a luxury hotel or upscale restaurant environment.
• Strong knowledge of hygiene standards sanitation regulations and safe handling practices.
• Leadership skills with the ability to motivate and train a diverse team.
• Excellent organizational and timemanagement skills.
• Detailoriented with a proactive approach to problemsolving.
• Ability to work effectively in a fastpaced environment and maintain composure under pressure.
• Availability to work shifts including evenings weekends and holidays as needed.
• Degree or certification in Hospitality Management Food Safety or related field preferred.
• Certification in food handling and hygiene practices is highly desirable.

Remote Work :

No

Employment Type :

Fulltime