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Kitchen Stewarding Manager

3 months ago

Ghaziabad, India Hyatt Regency Ghaziabad Full time
Candidate from Hospitality background will be preferred only.Financial ·Ensure that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses· Strictly adhere to the established operating expenses and ensure that all costs are controlled

Operational· Be hands-on and present at all times in the Operation, especially during busy periods

· Establish and strictly control inventories and par stocks in the operation for all operating equipment, Food and Beverage, Furniture, Fixture and Equipment (FF&E) items and to ensure that the outlet is adequately equipped

· Conduct monthly inventory checks on all operating equipment and supplies

· Control the requisitioning, storage and careful use of all operating equipment and supplies

· Conduct daily pre-shift briefings to employees on preparation, service and menu

· Liaise with the Kitchen and Food and Beverage Department on daily operations and quality control

· Ensure that each outlet is supplied with clean and dry operating equipment

· Ensure that the food production areas are supplied with clean and dry kitchen utensils

· Supervise night cleaning contractors in kitchen and back-of-house food and beverage areas

· Ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to established standards

· Have thorough understanding and knowledge of all Food and Beverage equipment needs and network with sister hotels and other hotels to borrow equipment as and when needed

· Handle suppliers enquiries in a courteous and efficient manner

· Ensure that the back-of-house areas are kept clean and organised

· Liaise and organise with Housekeeping Department that the 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

Administration· Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

· Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

· Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food and Beverage/Assistant Director/Stewarding Manager/Outlet manager ensuring targets are met and costs are effectively controlled.

· Maintain the Daily Log Book

· Submit to Food and Beverage the following: Monthly Outlet Report, Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Trainer’s Report accurately

· Submit all staff incident reports

· Provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet

Payroll and Productivity Management· Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time and Part Time employees), multi-skilling and multi-tasking

· Directs subordinates to ensure productivity meets standards given in accordance with Food and Beverage Operations Manual.

· Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment

· Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system

People Management· Recruit, select and develop Stewarding employees to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.

· Through hands on management, supervise closely all Food and Beverage Service employees in the performance of their duties in accordance with policies and procedures and applicable laws

· Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained

· Instil the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Managers and Supervisors take an active role in the training and development of employees

· Develop and assist with training activities focused on improving skills and knowledge

· Ensure employees have a complete understanding of rules and regulations, and that behaviour complies

· Monitor employee morale and provide mechanisms for performance feedback and development

· Conduct annual Performance Appraisals providing honest and appropriate feedback

· Effectively communicate guiding principles and core values to all levels of employees

General

· Attends and contributes to all Meetings as required

· Ensure all employees provide a courteous and professional service at all times

· Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up.

· Is knowledgeable in statutory legislation in employee and industrial relations, understanding and strictly adhering to rules and regulations established in the Employee handbook and the hotels policies concerning fire, hygiene and health and safety

· Take an active involvement in the Welfare, Safety, Development and well being of employees providing advice, counselling and truthful, diplomatic feedback

· Ensure high standards of personal presentation and grooming

· Maintains positive guest and colleague interactions with good working relationships.

· Exercise responsible management and behaviour at all times and positively representing the hotel management team and Nile Hospitality

· Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company