![]() Maintain inventory of all flatware, tableware and kitchen equipment source and place orders as requiredĮnsure staff are fully trained to effectively and safely operate all kitchen equipmentĬonduct regular inspections of kitchen and other areas within remit to ensure cleanliness to HACCP standards ![]() Lead and manage all aspects of the Stewarding team to ensure high levels of service excellence and compliance with applicable health and safety legislation is achievedĭevelop, implement and communicate effective department policies and control procedures to protect the Hotel’s assets Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results Results oriented, positive, service driven with a sense of urgency and ability to prioritize Must be computer strong with knowledge of Excel, Word, and electronic mailĬompletion of Train the Trainer & Interaction Management a definite asset Must have valid drivers license class 5 and be able to obtain an Alberta Drivers licenseĭiploma or Degree in Hospitality Management a definite asset Leadership experience within the Stewarding Department required or management experience within Food and Beverage Review banquet event orders to forecast equipment and supply requirementsĪctively participate in all of the hotel’s committeesĬompliance with all safety regulations of assigned tasks and ensure a clean, safe working environment with active participation in the hotel’s health and safety program Lead, teach, coach and inspire a team of up to 60 staff, including 8 supervisorsĬonduct semi-annual and periodic inventories to ensure par stocks and resource availability are maintained within all Food and Beverage outlets and kitchens and determine breakageĪssist in the correct ordering and usage of all chemicals within the department and outlets, including appropriate training in accordance with provincial WHMIS legislationĪttend any required meetings including Department Head meetings, weekly Food and Beverage division meetings and stewarding meetingsĪssist the Chief Steward with the recruitment, orientation, training and scheduling of all colleagues and supervisorsĪssist the Chief Steward to exceed budgetary guidelines for operating supplies and labor Has a clear understanding of the usage and storage of all detergent / chemicals as the regulations stated withinįamiliar with the cleaning procedures for all table top - small wares including silver, flat, hollow, glassįamiliar with the operating procedures of all equipment and machinery within BOH area ![]() ![]() Should know and follow the basis hygiene & sanitations, industrial safety regulations Participate in inventory taking as requiredĮnsures all F&B outlets are properly manned whilst in operationsĥ-8 years’ practical experience in similar nature of job responsibilities with deluxe hotel / restaurant / banqueting Responsible for keeping all operating equipment clean and in good working condition Has a sound knowledge of food and beverage service / culinary techniques, sequence and proceduresĮnsures the operating equipment (table top- small wares) / machinery / kitchen equipment are cleaned and handled in a proper way in order to prolong its useĮnsures all F&B outlets are well equipment (sufficient / not overstocked), and all equipment are handled properly in the daily operation Coordinates with overnight cleaner and contract cleaners, ensures that all job specifications are properly carried out in accordance with the contract
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