Chief Steward

Description

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STOCK / COST CONTROL

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���������Control flow and supply of chinaware / flatware / glassware

���������Responsible for the planning, organisation and execution of the quarterly inventory count.

���������Ensures accurate tabulation of all losses / breakage and proposes the purchase of all operating equipment

���������Responsible for checking and controlling all expenses to ensure that it does not deviate more than 5% from budgeted expenses

���������Maintains inventories and par stock compilation (conduct quarterly inventories)

���������Responsible for labour cost of the department. Maintain staffing level as per the manning guide, balancing the volume of business, operational needs and managing overtime / casual / contracted labour costs

���������Ensure communication takes place in the department by keeping staff informed of all hotel activities, guest comments and keeping senior management informed of all issues and concerns

���������Actively seek staff feedback and suggestions to improve operations

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OPERATION

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���������Controls quality of washing equipment, chinaware, glassware, flatware

���������Supervises burnishing of silverware / kitchen cleaning / garbage disposal

���������Select correct cleaning agents and processes

���������Assists frontline departments in achieving guest satisfaction by providing them with the necessary support, service and equipment

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LEADERSHIP / STAFFING

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���������Sets and maintains service standards:

- Clearly communicate standards to staff

- Constantly compares performance to standards

���������Motivates employees:

- Provide positive feedback & reinforcement

- Practice effective listening

- Show concern and offer assistance

- Recognise staff birthdays / other occasions

���������To provide leadership through good product knowledge, operation awareness and role modelling

���������Coaches, counsels, disciplines employees:

- Logs specific incidents / offer advice

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���������Determines priorities, set goals & follow up:

- Prepares daily / monthly action plan

- Grades priorities

���������Monitors and controls staff punctuality and attendance

���������Prepares staff rosters schedules and submit to supervisor

���������Participate in staff selection / hiring process:

- Reviews applications

- Conduct interviews

- Completes interview assessments

- Makes recommendations

���������Conducts performance appraisals:

- Completes appraisal forms for all section staff

- Conducts probation period reviews

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TRAINING

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���������Assists in the control of F&B divisional expenses by educating outlets on proper chemical usage, equipment handling, breakage costs and safety issues

���������Orientation of new employees

- Prepares an utilises induction checklist

- Arrange on the job training

���������Annual training plan

- Plans training activities to meet training needs

- Sets priorities and prepares monthly plans

- Records all training

���������Conducts technical job knowledge training

- Prepares and utilises task breakdown

- Identifies and prepares section trainer(s)

- Personally conduct selected training

���������Training

- Identify training needs based on guest comments, observations, performance appraisal

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ADMINISTRATION

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���������To source / negotiate with approved outside contractors and suppliers for quality products and services and best costs

���������Keep the cost of all the Cleaning and Supplies for F&B department on line with the Budget

���������Maintains records

- Attendance/rosters/Productivity/Guest history/Log book/Accidents/Employee

�files / Repair / maintenance requests

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HEALT / SAFETY / HYGIENE

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���������Ensures safe working practices

- Sets safety standards

- Analyses accident statistics

- Apply accident prevention measures

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���������Monitors cleanliness and hygiene standards

- Conducts regular inspection of all areas

- Constantly monitors cleanliness standards

- Monitors pest control procedures

- Conduct Monthly Internal HACCP Audit

- Send Monthly to Laboratory Ice and Water Sample

- Send Monthly to Laboratory the Swab test of Working Kitchen Surface, Knife and Copping Board

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Knowledge and Experience

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���������Diploma from a reputable Hospitality Management

���������Additional certification(s) in Food & Beverage will be an advantage

���������Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally

���������Excellent reading, writing and oral proficiency in English language

���������Ability to speak other languages and basic understanding of local languages will be an advantage

���������Good working knowledge of MS Excel, Word, & PowerPoint

���������High degree of professionalism with sound human resources management and business acumen capabilities

• Basic health and safety control course

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Competencies

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���������Strong leadership, interpersonal and training skills

���������Good communication and customer contact skills

���������Results and service oriented with an eye for details

���������Ability to multi-task, work well in stressful & high-pressure situations

���������A team player & builder

���������A motivator & self-starter

���������Well-presented and professionally groomed at all times

���������Flexible and adaptable to different working locations

���������Computer knowledgeable

���������Finance knowledgeable

?������Employee benefit card offering discounted rates in Accor worldwide

?������Learning programs through our Academies and the opportunity to earn qualifications while you work�

?������Opportunity to develop your talent and grow within your property and across the world

?������Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21