Stewarding Manager
3 weeks ago
We are seeking a highly skilled and experienced Stewarding Manager to join our team at Accor. As a key member of our Food and Beverage department, you will be responsible for ensuring the smooth operation of our kitchen and stewarding areas.
Key Responsibilities:- Breakage Administration: Ensure that breakages are administered in a timely and efficient manner to provide constant feedback to the operation and reduce losses.
- Cost Control: Strictly adhere to established operating expenses and ensure that all costs are controlled.
- Payroll Control: Ensure effective payroll control through a flexible workforce and maintain close cooperation with other Food and Beverage outlets.
- Annual Operating Budget: 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.
- Stewarding Department Management: Ensure that the Stewarding Department is managed to provide a courteous, professional, efficient, and flexible service at all times.
- Coaching and Training: Assist and coach in the operation and be visible during peak times or major events, having a hands-on approach.
- Scheduling: Implement a flexible scheduling based on business patterns.
- Inventory Control: Establish and strictly control inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items, and ensure that the outlet is adequately equipped.
- Monthly Inventory Checks: Conduct monthly inventory checks on all operating equipment and supplies.
- Bi-Yearly and Yearly Inventory: Carry out bi-yearly and yearly inventory of operating equipment and conduct monthly par stock checks.
- Equipment Storage: Organize in a proper way all equipment storage with full codification for all labeled items.
- Requisitions and Storage: Control requisitions, storage, and careful use of all operating equipment and supplies.
- Daily Pre-Shift Briefings: Conduct daily pre-shift briefings to ambassadors on preparation, service, and hotel events.
- Liaison with Kitchen and Food and Beverage Department: Liaise with the Kitchen and Food and Beverage Department on daily operations and quality control.
- Supervision of Night Cleaning: Supervise night cleaning in kitchen, front (Open Kitchen), and heart-of-house food and beverage areas.
- Heart-of-House Cleaning Schedules: Ensure that heart-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to established standards.
- Back of the House Areas: Ensure that back of the house areas are kept clean and organized.
- Equipment Needs: Have a thorough understanding and knowledge of all Food and Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
- Supplier Enquiries: Handle supplier enquiries in a courteous and efficient manner.
- Service and Hygiene Standards: Be demanding and critical when it comes to service and hygiene standards in conjunction with the Hygiene Manager.
- Stewarding Team: Ensure that the Stewarding team complements the Outlet team in projecting a warm, professional, and welcome image.
- Reporting: Submit to Food and Beverage Office the following: Monthly Outlet Report, Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.
- Daily Log Book: Maintain the Daily Log Book.
- Lost and Found Items: Report Lost and Found items.
- Meetings: Attend weekly Food and Beverage Meeting and Daily Operations Meeting.
- Purchase Manager: Provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
- Housekeeping Department: Liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
- Repair and Maintenance: Coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
- Operating Equipment: Ensure that all operating equipment provided to the departments are kept in good condition.
- Sofitel Values and Brand Standards: Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
- Guidelines and Procedures: Implements guidelines, policies, and procedures for those operating departments according to Sofitel Guidelines & Standards.
- Sofitel Food and Beverage Rituals: Must apply the Sofitel Food and Beverage rituals.
- Engineering Function: Respond to any changes in the Engineering function as dictated by the industry, company, and hotel.
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