Chief Steward Job Desc
Job title : Chief Steward
Department : F&B
REPORTING LINE
Report to : Executive
Chef
Responsible for : Managing
the Cleanest and Maintenance
off all F&B equipment
and back of
the house
COMMUNICATION LINES
Vertically :
Department Head
Horizontally : All kitchen and stewarding Staff
AUTHORITY
Over Money : None
Over Staff :
Has authority to direct all
stewarding Staff in accordance
with
Hotel policies procedures
GENERAL MISSION
Manages the Cleanest and Maintenance off all F&B equipment in used
and in store according to set standards and to ensure smooth functioning,
customer satisfaction and high levels of sales and profits in line with company
policies and regulations
Under the general guidance of the Executive Chef in
accordance to the Hotel’s Policies and Procedures
RESPONSIBILITIES
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
7. Responsible for
providing functional assistance to operation during peak periods and functions.
8. Responsible for ensuring the Stewarding Department is covered with
staff during operation.
10. To set standards
in for Cleaning procedures and store keeper in line with company policies.
11. To achieve objectives set in key result area in the annual
PDR.
12. Responsible to keep F&B equipment inventry book
up to date in collaboration with store keeper.
13. Responsible to maintain all F&B area free of
pest at all time
14. Responsable for administration and the disposal of the waste
1. CUSTOMER SERVICE
1. To provide a Safe and Hygienic work
environment to all F&B employees in order to ensure satisfaction in
product.
2. BUSINESS MANAGEMENT
1. Monitors budget via chemical costs,
weekly and monthly financial statements and manpower report.
2. Conducts effective
meetings as scheduled, with all stewarding staff.
3. Schedules personnel
consistent with the volume of business and needs in service.
4. Identifies and solves
problems in a timely manner.
5. Capable of deciding the
level of authority and responsibility that can be delegated.
6. Carries out a firm and
fair employee treatment policy.
7. Prepares and submits
all reports required from Food preparation department, as dictated by
Reporting system
8. Attends meetings and
training sessions organized by the Hotel management for the position.
9. To direct the stewarding staff in maximising all resources to achieve
high quality and excellent
all over cost control.
10. Prepare all Chemical requests
for the stewarding department.
11. Prepare yearly training plan.
12. Closely works together with the Executive Chef
on development of the department according to divisional objectives.
13. Control and keep record of all breakages
14. To conduct regular Hygiene Audit as per
the Good Hygiene Manuel
15. Submit Hygiene Audit report to the
Executive Chef
3. COMMUNICATION
1. Reports to the Ex.
Chef.
2. Communicates effectively with guests,
subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and
absorbing information
3. To
co-ordinate with purchasing the supply of products according to the
requirements of the operation.
4. To
keep teamwork as daily way of scheduling staff for food preparation and
communication.
5. To
ensure good communication with Bahrain Food Control Section Regulations in
coordination with the
executive chef
6. Coordinates with other
outlet heads and kitchen section heads for equipment request, special arrangements and other activities in
the Hotel.
4. ASSET MANAGEMENT
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.
5. SECURITY & SAFETY
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.
6. HUMAN RESPONSIBILITIES
1. Coaches and
counsels steward and store keeper effectively.
2. Evaluates
objectively the performance steward and store keeper.
3. Gives on the job
training for steward and store keeper.
4. Motivates a
strong team within stewarding department
5. Communicates
openly with the stewarding personnel and keeps them informed of all important
information to assist them in their jobs.
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
4. Maintains high
sanitation standard throughout the all food preparation area.
5. Provides assistance in
the outlets when required during peak periods.
6. To
facilitate and formulate action plans for BQT functions, Outside Catering and
internal
Special projects
7. Need to be Associated with a recycling
programme in accordance with the protection of the environment
8. Approves
yearly promotion plan.
9. To ensure
Bahrain Food Control Section Regulations are adhered to in detail and exceeded
10. To
facilitate and formulate action plans for BQT functions, Outside Catering and
internal
Special projects
11. Directly
handles day to day training in the stewarding department in co-ordination with
outlet and
section
supervisors.
12. Responsible to Issue and the returned of All
F&B Equipment in accordance the Account department procedure
13. Responsible to conducted accurate equipment
inventory for all F&B and Kitchen 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
2. Interacts with government officials, suppliers
and other important individuals in the community in promoting the facilities
and services of the hotel.
3. 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: Chief
Steward DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified School Education in College.
QUALIFICATIONS Five star hotel apprenticeship of two years
EXPERIENCE 5 years experience in similar 1 year chief steward experience
Organisation
2 years as Asst. chief
Stewarts
INTERPERSONAL Mature leader, confident and fair
SKILLS Very good motivation excellent
organisation
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
Both
Administrative and operation
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
pressure
OTHER Should be able to handle Pressure
REQUIREMENT and
able to adapt to all situation
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open,
friendly environment
with
responsibilities and pressure
WORKING Flexible hours in accordance with job
requirement
HOURS should not fall into a routine.
Signature:
[Employee] [Date] [Department
Head] [Date]