Stewarding Supervisor

Major Duties & Responsibilities:

MANAGERIAL / SUPERVISORY RESPONSIBILITIES:
1. Establish and maintain systems and methods of operation necessary for the Stewarding Department to supply all outlets and production areas with clean, correct, hygienic and timely mise-en-place whilst minimizing cost through breakage, loss or excessive chemical consumption and appropriate staff levels.

2. Responsible for budgeting, purchasing, storage and control of all food and beverage equipment including kitchen machinery and utensils and for recommending purchase of any operating or cleaning capital items.

3. Control of all permanent Stewarding personnel to maintain the correct employment procedures and payment of staff.

4.  Control the casual Stewarding labour through liaison with Personnel, Security and Accounts departments.

5.  Communicate information via team briefing regularly.

6.  Report all matters of concern to other departments. Ensure all staff are conversant with and adhere to all fire, health and safety procedures.

7.  Create and maintain a productive work environment by appropriate management control of Human Resources.

8. Responsible for the administration of the club’s disciplinary and grievance procedures within the department.

9. Manage external stewarding team to ensure daily tasks are carried out based on Club’s standards.

TRAINING AND DEVELOPMENT:

10. Establish appropriate training for all Stewarding staff to achieved departmental goals and standards and to assist in personal development.

OPERATIONAL RESPONSIBILITIES:

11.     Liaise with outlets and production Managers to discuss and establish requirements and solve operational problems.

12.     Liaise with Engineering to ensure that all equipment is properly maintained and in good working order.

13.     Liaise with the Food and Beverage Managers on matters of importance to the operation as a whole.

14.     Attend chefs meetings and other seminars whenever required.

15.     Conduct regular staff meetings.

16.     Liaise closely with relevant local authorities as appropriate.

17.     Ensure all procedures, methods and standards within the department fall within the Health Safety at Ministry of Health Department (NEA) requirement and any subsequent amendments.

18.     Establish goals for the Stewarding Supervisor in relation to cleaning, losses and breakage.

19.    Find ways to improve the efficiency of the operations that will benefit our clients.

20.     Find ways of minimising cost of overhead and increasing staff productivity.     

21.    Find methods of reducing costs without affecting the level of service or product received by the guests.

22.    Carry out regular operating equipment and kitchen utensil inventories.

23.    Set and regularly update par stocks in all F&B outlets.

24.    Assist Chief Steward for setting up buffet, private events and major club events.

25.    Clearance and cleaning of all function rooms and kitchen area after daily operation, complying with health department regulations and best practices.

26.   Oversee the proper disposal of waste and ensure recycling initiatives are implemented wherever possible to minimize the environmental impact.

27.    Ensure that stewarding team follows safety guidelines, including the safe handling of chemicals, proper use of personal protective equipment (PPE), and adherence to safety protocols.