Stewarding Supervisor

Stewarding Supervisor

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Lebanon - Beirut

Description The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

Key Responsibilities

• Responsible to Ass. Chief Stewarding / Chief Steward
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Be knowledgeable of all services and products offered by the hotel.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Assist in preparation of the outlet's budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
• Support activities and cooperation with the suppliers.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Be able to clean and wash utensils according to the established standards of performance.
• Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
• Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
• Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.
• Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
• Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.
• Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
• Maintain daily checks and log reports of all areas responsible.
• Plan the weekly and monthly duty roster.
• Ensure that all equipment specification lists are updated and controlled after every inventory.
• Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. i.e. cleaned, varnished and painted or polished.

Skills, Knowledge and Expertise
EDUCATION:
High School Graduate or equivalent
EXPERIENCE: 3-5  years experience in a similar position or related to F&B

LANGUAGE:
English – excellent oral and written skills Additional language - beneficial   COMPETENCIES: Teamwork Building  Problem Solving & Decision Making Excellent written and verbal communication skills Listening Skills Good knowledge of dishwashing, pat washing and chemicals  
INDIVIDUAL CHARACTERISTICS
People Oriented Passionate for European luxury Situational Awareness Straightforward

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