Jumat, 30 Maret 2012

Stewarding Supervisor

Job title                                  :               Stewarding Supervisor
Department                                          :               F&B

REPORTING LINE                         

Report to                                               :               Chief Steward
Responsible for                    :               Superving the Cleanest and Maintenance off all F&B equipment
                                                                and back of  the house

Vertically                                               :               Department Head
Horizontally                                         :               All kitchen and stewarding Staff


Over Money                                         :               None
Over Staff                                             :               Has authority to supervise stewarding Staff in accordance               
                                                                with Hotel policies procedures

Directs and coordinates all activities and provides assistance to the staff of the stewarding department, to ensure all established service standards and procedures of Hotel are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for the Hotel.

Under the general guidance of the Chief Steward in accordance to the Hotel’s Policies and Procedures


1.       Responsible for establishing and maintaining high sanitation standards in all food preparation area
2.       Responsible for the Maintenance and the cleanest of all F&B service and Kitchen Equipment
2.       Responsible for guiding the all subalterns staff and in the performance of their jobs in accordance to Hotel policies and procedures.
3.       Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition.
4.       Responsible for implementing the Policies and Procedures in operating the Stewarding Department
5.         Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.
6.       Responsible for the administration, operation and coordination of the Stewarding Department in absence of the chief steward
7.         Responsible for providing functional assistance to operation during peak periods and functions.
8.         Responsible to keep F&B equipment inventry book up to date.
9.         Responsible to maintain all F&B area free of pest at all time
10.       Responsible for administration and the disposal of the waste



1.       To provide a Safe and Hygienic work environment to all F&B employees in order to ensure satisfaction in product.


1.       Monitors chemical used and abuse
2.         Identifies and solves problems in a timely manner.
3.         Capable of deciding the level of authority and responsibility that can be delegated.
4.         Carries out a firm and fair employee treatment policy.
5.         Prepares and submits all reports required from Food preparation department, as dictated by
            Reporting system
6.         Attends meetings and training sessions organized by the Hotel management for the position.
7.         To supervise the stewarding staff in maximising all resources to achieve high quality and excellent
all over cost control.
11.       Implement yearly training plan.            
13.       Implement procedure to Control and keep record of all breakages
14.       Implement regular corrective measures after each Audit if necessary


1.         Reports to the Chief Steward.
2.         To keep teamwork as daily way of scheduling staff for food preparation and communication.
3.         Directs and supervises the activities of steward and store keeper
4.         Coordinates with other outlet heads and kitchen section heads for reservations, special         arrangements and other activities in the Hotel.


1.         Ensure that all operational equipment is use to its appropriate function and well maintained
2.       To ensure and follow up that equipment faults are reported through a trouble report, to maintain effective working environment.     
3.         Provide the appropriate training to all Food Preparation and Stewarding staff for all specific machinery.
4.         To achieve maximum utilization of material, equipment and staff for quality and food cost control.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure
2.       Ensure truth training that all Food Preparation and Stewarding staff is aware of hotel’s fire evacuation and emergency policies and procedure.
3.         Knowledgeable on first aid, safety and security procedures affecting the food and beverage             department.


1.         Supervise and counsels stewarding staff effectively.
2.       Identifies training needs within All F&B staff and stewarding to reduce breakages and achieve maximum utilization of material
5.         Prepares, conducts and stewarding staff training.
6.         Motivates a strong team amongst stewarding staff



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


1.       At all time 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


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


1.         May be rotated to different Kitchen and other temporary task within the Hotel


POSITION:          Stewarding Supervisor                                        DEPARTMENT: F&B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION                      Certified School Education in College.             
QUALIFICATIONS          Five star hotel apprenticeship of two years                                                                                  
EXPERIENCE                   3 years experience in stewarding                      1 year stewarding supervisor experience
                                                                2 years as senior steward

INTERPERSONAL           Team Leader mature confident
SKILLS                                                Very good keeping high staff moral

COMMUNICATION         Good written and verbal English
                                                                Skill Able to get along with people
                                                                at all levels

SPECIFIC                                            Good knowledge on Health and safety
                                                                procedure and implementation
                                                                Minimum age 25 years

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                long hours and to handle

OTHER                                                Should be able to handle pressure
REQUIREMENT                               and able to adapt to all situation


WORKING                          Well maintained Kitchen
CONDITIONS                     Healthy and Hygienic
                                                Open, friendly environment
                                                with responsibilities and pressure
WORKING                          Flexible hours in accordance with job requirement

                                [Employee]  [Date]                                              [Department Head] [Date]
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