Stewarding Supervisor
5 months ago
THA
Salary
Full Time
5 Days Work Week / Annual Vacations / Provident Fund / Health and Life Insurance / Social Security / Uniforms / Duty Meal
Position Overview
To assist the Chief Steward in managing the Stewarding Department as an efficient, and productive cost and service center ensuring a smooth operation and therefore contribute to maximizing guest satisfaction consistent with Capella Bangkok standards, through planning, organizing, directing, and controlling the stewarding operation and administration.
To maintain an organized, clean and sanitized back-of-house Food & Beverage area and to provide all outlets and banquets with clean operating equipment based on expected business levels.
The Role
Financial
To ensure that breakages are administrated so as to provide constant feedback to the operation as a tool to reduce breakages and losses.
To ensure the correct usage and handling of chemicals to save costs.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
Operational
To assist the Chief Steward in managing the Stewarding Department, providing a courteous, professional, efficient and flexible service at all times, following the Capella Bangkok Standards of Performance.
Co-ordinate with the Executive Sous chef the set ups for buffet, receptions and other Hotel events
To ensure the chemical room kept clean and organized (maximum - minimum stock).
To have a full working knowledge and capability to schedule, supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set and to check performance periodically.
To be a hand on Manager and be present at all times in the Operation, especially during busy periods.
To establish and strictly control inventories and to the par stocks in the operation for all operating equipment, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
To control the requisitioning, storage and careful use of all operating equipment and supplies.
To conduct daily pre-shift briefings to employees on preparation, service and menu.
To ensure that the food production areas are supplied with clean and dry kitchen utensils.
To supervise night cleaning Stewards in kitchen and back-of-house food and beverage areas.
To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
Guest Service
To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
Administration
To maintain the Daily Log Book.
To submit to the Chef & Food & Beverage Office the following reports: Monthly Breakage and Loss, Chemical Consumption, HACCP, casual Stewards, Health Inspection, Training and Cleaning schedule.
To plan the roster and work schedules to ensure that the stewarding operation is adequately staffed to handle the level of business.
To attend Daily Operating Meeting.
To control requisitioning, storage and careful use of all Operating Equipment and Supplies.
Housekeeping and Engineering
To ensure that the back of the House areas is kept clean and organized.
Lead a preventive maintenance program in cooperation and coordination with engineering.
To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
General
To report for duty punctually wearing Uniform according to hotel's dress codes and name badge at all times.
To maintain a high standard of personal appearance and hygiene at all times.
To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
To project at all times a positive and motivated attitude and exercise self control.
To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
To provide a courteous and professional service at all times.
To attend all meetings as required by Executive Management.
To conduct monthly Stewarding meeting.
Human relations
To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.
To fully support the Departmental Trainers function in the Department assigned, develop Department Trainers and assign training responsibilities.
To ensure that all employees provide a courteous and professional service at all times.
To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
Ensure the proper usage of the chemical room.
To assist in the building of an efficient team of employees by taking an
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