Chief Steward

Key relationships
* Liaise with the Kitchen Team to ensure accurate and clean
* equipment is ready for service
* Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation
* Liaise with the Engineering Team to schedule preventive maintenance and repairs
* Liaises with members of the Accounting Team to determine appropriate inventories and regular stock takes
* Establishes and maintains effective employee and inter-departmental working relationships
Key Responsibilities
* Oversee the preparation of kitchen equipment for use
* Manage the receival and storage of kitchen goods
* Oversee the cleaning and storage of kitchen equipment
* Oversee the cleaning of the premises
* Oversee the removal of waste
* Oversee the handling of kitchen linen
* Maintain a hygienic kitchen
* Clean the kitchen and equipment
* Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation
* Control and analyzes, on an on-going basis, the level of the following:
* Costs
* Breakage
* Quality of support provided to other sections
* Condition and cleanliness of facilities and equipment
* Guest satisfaction
* Conducts daily briefings and other meetings as needed to obtain optimal results
* Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies
* Handles administrative works and keeps up-dated files on the following Stewarding matters:
Finance
* Standards
* Training
* Outlets
* Meetings
* Miscellaneous
* Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
* Monitors local competitors and compare their operation with your own operation
* Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
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Health, Safety and Security
* Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same
* Familiarize yourself with emergency and evacuation procedures
* Ensure all security incidents, accidents and near misses are logged investigated and rectified to prevent future catastrophes
Financial Management
* Under the assistance of the Executive Chef and senior Finance Manager co-ordinate the preparation of the Departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure
* On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
* Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements
People Management
* Work within the company's Human Resource Management System to ensure the departmental performance of staff is productive. Duties include:
* Plan for future staffing needs
* Recruit in line with company guidelines
* Prepare detailed induction programmes for new staff
* Maintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation
* Ensure training needs analysis of your departmental staff is carried out and training programmes are designed and implemented to meet needs
* Actively work at developing your staff and identify high potentials
* Maintain training records for all direct reports and ensure they do the same for their staff
* Conduct probation and formal performance appraisal in line with company guidelines
* Coach, counsel and discipline staff, providing constructive feedback to enhance performance
* Approve leave requests after considering peaks and troughs in the business
* Regularly communicate with staff to maintain good relations
* Maintain high levels of personal hygiene for self and enforces hygiene standards for team