Jumat, 30 Maret 2012

Steward Job Desc


Job title                                  :               Steward
Department                                          :               F&B

REPORTING LINE                         

Report to                                               :               Chief Steward
Responsible for                    :                Executing cleaning schedule as per supervisor order

COMMUNICATION LINES

Vertically                                               :               Stewarding Supervisor
Horizontally                                         :               All kitchen and stewarding Staff

AUTHORITY

Over Money                                         :               None
Over Staff                                             :              
                                               
GENERAL MISSION

To implement the Cleaning and re-stock of clean equipment of the outlet stewarding station assigned to ensure smooth functioning and that Hygienic standards are maintained

Under the general guidance of the Stewarding Supervisor in accordance to the Hotel’s Policies and Procedures

RESPONSIBILITIES

1.      Clean all service cutlery, plate and utensil necessary for the station assigned
         according to prescribed Stewarding standards and procedures with emphasis on speed and accuracy
2.         Cleans and maintains equipment, tools, fixtures, washing area in station assigned.
3.         Cleans and re-stocks service station.
4.         Knowledgeable of all the equipment in the dish washing area, the proper handling and usage.
5.       Performs any other duties assigned by the immediate superior, which leads to guest     satisfaction and profit for the hotel.

1. CUSTOMER SERVICE

1.       Assisting service and kitchen staff in the keeping a safe and Hygienic work environment and equipment. Within the service standards established by the Hotel leading to guest satisfaction and zero complains.

2. BUSINESS MANAGEMENT

1.       Report all equipmqent breakages and abuse to his supervisor
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 daily breakage report to his supervisor
2.     To achieve maximum utilization of material, equipment with the writhe quantity of chemical.
3. COMMUNICATION

1.         Reports to the Stewarding supervisor.
2.         Relates to co-employees in service and kitchen in performance of work and service to guests.
3.         Relates to employees of the other departments for special functions and activities of the Hotel.

4. ASSET MANAGEMENT

1.         Ensure that all operational equipment is store in an appropriate way and well maintained
2.            Insure that washing machinery is use to its appropriate function and well maintained
3.       To ensure and follow up that equipment faults are reported to the stewarding supervisor

5. SECURITY & SAFETY

1.       Be aware of hotel’s fire evacuation and emergency policies and procedure
2.       As been fully trained to use all stewarding machinery and equipment in accordance to the health and safety Policies and Procedures established by Al Dana Resort.

6. HUMAN RESPONSIBILITIES

1.         Establishes and maintains good relations with employees within the department and between
            other departments.
2.       Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.

7. MARKETING

8. TECHNICAL RESPONSIBILITIES

1.         Reports to work in prescribed uniform and well-groomed.
2.       Reports to the supervisor or at the start of shift to receive necessary instructions for the shift, side duties assigned, station assignment
3.         Performs task at the prescribed hours.
            3.a       Clean  glassware, chinaware and flatware
            3.b       Clean floor and work station
            3.c       Clean and prepare sufficient kitchen utensils
            3.d       Clean and Re-stock stations
            3.e       Empty waste bins
4.         Collect Requisitioned items from the storeroom, for cleaning supplies
5.         Perform cleaning tasks.
6.         Capable of operating all stewarding equipment

9. REPRESENTING HOTEL TO THE COMMUNITY

1.       At all time whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel

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                                            DEPARTMENT: F&B


SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION                      School Education in College.             
QUALIFICATIONS                                                                                                        
                                               
EXPERIENCE                   1 years experience in stewarding                     
                                                                within a 4 star hotel

INTERPERSONAL           execute order fast and
SKILLS                                                efficiently
                                                                Motivated and Ready to learn
                                               
                                                                                                               

COMMUNICATION         English Good verbal             
                                                                Skill Able to get along with people
                                                               

SPECIFIC                                            Good knowledge of all F&B and Kitchen Equipment
                                                                Minimum age 20 years

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

PHYSICAL                                          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]
           
   

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]
           
   

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