Kitchen Stewarding Manager

4 weeks ago

Chennai, Tamil Nadu, India The Raintree Hotels Full time

Responsibilities:

  • Supervise the duties of all stewarding department employees, facilities, operations, and costs.
  • Supervise the sanitation, cleanliness, hygiene as well as the quality level of products and services.
  • Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
  • Direct and assist Stewards to make clean-up more efficient.
  • Ensure water temperature and chemical levels are appropriate for cleaning and documented.
  • Assist with Banquet plate-ups and buffets by transporting and ensuring adequate stock.
  • Assist Chefs and kitchen staff with various tasks as needed.
  • Check more specifically the proper use of chemicals and washing accessories.
  • Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
  • Coordinate with the Assistant Food and Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
  • Assist in the location, movement, and storage of banquet operational equipment.
  • Assist in the stock take of equipment and other items as required.
  • Work closely with the Chef, Banquets, and catering Manager to anticipate guest needs.
  • Work with all departments to ensure items that are required for service are available when needed.
  • Take all necessary actions to reduce the loss of silverware/flatware.
  • Take all necessary actions to reduce the breakage of China and Glasswares.
  • Supervises employee's ability to follow loss prevention policies to prevent accidents and control costs.
  • Enforces proper cleaning routines for service ware, equipment, floors, etc.
  • Enforces proper use and cleaning of all dishroom machinery.
  • Ensures all food holding and transport equipment is in working order.
  • Ensures compliance with food handling and sanitation standards.
  • Ensuring Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs.
  • Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
  • Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
  • Ability to work well under pressure in a fast-paced environment.
  • Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Celebrates successes by publicly recognizing the contributions of team members.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
  • Carry out any other reasonable task set by the Hotel's Management.

Qualifications: You should ideally have a 5-6-year experiences in the Stewarding Department within a hotel. Excellent written and verbal English communication skills, along with strong interpersonal and problem-solving abilities are essential. Computer knowledge of Microsoft Office applications is required.

Preferred Skills: 4 years experience in procurement, food and beverage, culinary, or related professional area or Previous leadership experience in a Stewarding department.

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