Hozpitality - Kitchen Stewarding Manager

SOFITEL Company Description We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Responsibilities

• Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees

• Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis

• Submit weekly payroll and overtime report to the Executive Chef for approval

• Ensure personal cleanliness and proper deportment of all employees under his supervision
• Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades
• Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date
• Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section
• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes
• Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable

• Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room

• Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning

• Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up
• Ensure a healthy and safe working environment
• Maintain department communication logbook and update notice board.

Administration

• Motivator: set high standard and establishes demanding but achievable goals
• Motivators performance, give helpful feedback, review process
• Build commitment and inspire people to the best job possible
• As a leader, Communicate a clear vision of Sofitel Culture, values, standards and objective through your own attitudes, approaches and behaviours

Financial and Revenue Responsibilities

• Balance the need of financial control with the need to remain with Sofitel standards and values
• Analyses and responds appropriately to issues raised by guests or mystery shopper
• Support Executive committee or EAM of F&B decisions
• Awareness of current and forecast financial/business performance or actively involved in analyzing or implementing required changes
• Meet financial objective based on budget or forecast

Training and Human Resources

• Induct new ambassadors into the team following stewarding induction manual
• Performance reviews done in a timely matter
• Identifies employees development needs
• Conduct training and development for ambassadors

Management Skill

• Through detailed, hands on, direct supervision ensure that the guidelines are followed
• Establish personal procedures for promotion, nominate employee of the month, follow up on stewarding manual induction, job chat, 90 days reviews and yearly review
• Participate actively to kitchen and stewarding monthly meeting
• Report any problems to Executive Chef or Sous Chefs
• Liaise with senior chefs daily to ensure desired equipment requirement for plate up, buffet, cocktails, etc
• Participate Weekly Back of House tour for cleanliness, Hygiene and maintenance

To be fully conversant with:

• Hotel fire procedures
• Has solid back of house, stewarding and organization skills
• Has solid supervisory skills
• Must be flexible with time as business required
• Must be able communicate effectively
• Has solid grooming /attendance standard
• Proven experience to lead and motivate teams
• Must possess good computer skills ( Office M/S)
• Hotel security procedures
• Hotel Health and Safety policy and procedures
• Hotel Facilities and attractions
• Hotel standards of operation and departmental procedures

Qualifications

• Minimum 3 years of experience in same job role.
• Excellent verbal and written communication.
• Strong operational & Technical knowledge.
• Strong Team Player and excellent in follow-ups.

Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.