Stewarding Manager

3 weeks ago


Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Accor Full time
Job Title: Stewarding Manager

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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