Stewarding Store Keeper Job Desc
Job title : Stewarding store keeper
Department : F&B
REPORTING LINE
Report to : Chief Steward
Responsible for : The
administration and maintenance of the F&B Equipment stores
COMMUNICATION LINES
Vertically :
F&B department Head and
supervisor
Horizontally : All kitchen and stewarding Staff
AUTHORITY
Over Money : None
Over Staff :
Issuing and returning
F&B equipment to the store in time and good condition
GENERAL MISSION
Monitor F&B equipment store, with the issuing in and out of
equipment necessary for the operation, according to the level of business
Under the general guidance of the Chief Steward in
accordance to the Hotel’s Policies and Procedures
RESPONSIBILITIES
1. Responsible for establishing and
maintaining high sanitation standards in all stewarding store
2. Responsible for the Maintenance and the
cleanest of all F&B service and Kitchen Equipment stored
3. Responsible
for achieving for issuing and returning F&B equipment in good condition
4. Responsible for implementing record and
Procedures in issuing and
returning
5. Responsible for
ensuring sufficient operating equipment for the operation.
6. Responsible for the administration, and coordination of the stewarding
store
7. Responsible for
providing functional assistance to operation during peak periods and functions.
8. Responsible to keep F&B equipment inventory book up to
date.
9. Responsible to maintain all stewarding store area free of
pest at all time
1. CUSTOMER SERVICE
1. To provide sufficient Hygienic and safe
equipment to all F&B employees in order to ensure satisfaction in product.
2. BUSINESS MANAGEMENT
1. Monitors and report al equipmqent
brakages and abuse
2. Prepares and submits
all store requisition for the Stewarding and F&B manger Signature
3. Attends meetings and
training sessions organized by the Hotel management for the position.
4. Implement procedure to Control and keep
record of all breakages
5. Prepares
and submits store inventory when required
3. COMMUNICATIONS
1. Reports to the Chief
Steward.
2. To
keep teamwork as daily way of scheduling staff for food preparation and
communication.
4. Coordinates with Chief
Steward special Equipment request and other activities in the Hotel.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
store in an appropriate way and well maintained
2. To ensure and follow up that equipment
faults are reported through a trouble report, to maintain effective working
environment.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
6. HUMAN RESPONSIBILITIES
1. Supervise and counsels equipment requisition in accordance of
busyness
2. Implement training within All F&B
staff and stewarding to reduce breakages and achieve maximum utilization of material
3. Prepares, conducts and
stewarding staff training.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Knows and understands
the job description of amongst stewarding.
2. Establishes and implements all Food
Hygiene policies and procedures in the all the Kitchen, Store and
Dishwashing area
3. Maintains high
sanitation standard throughout the all food preparation area.
4. Provides assistance in
the outlets when required during peak periods.
5. To participate
at he elaboration of action plans for BQT functions, Outside Catering and
internal
Special projects
6. To
implement Bahrain Food Control Section Regulations are adhered to in detail and
exceeded.
7. Conduct day to day training in the
stewarding department
8. Responsible to conducted accurate
equipment inventory for all F&B and Kitchen Equipment
9. To
ensure Bahrain Food Control Section Regulations are adhered to in detail and
exceeded.
10. Implementation of
recycling programme in accordance with the protection of the environment
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all timse whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
2. Will be seen as a friendly environment
Hotel and will be part of Bahrain Environment protection
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel
PERSON SPECIFICATIONS
POSITION: Stewarding
store keeper DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified School Education in College.
QUALIFICATIONS
EXPERIENCE 2 years experience in stewarding 1 year Store keeper
experience
INTERPERSONAL Good organisation skills
SKILLS Concern about Hotel Equipment
COMMUNICATION Good written and verbal English
Skill
Able to get along with people
at
all levels
SPECIFIC Good knowledge of all F&B and Kitchen
Equipment
Minimum age 25 years
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Mentally alert, physically fit
OTHER
REQUIREMENT
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open
friendly environment
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]