Chief Steward manages the cleanliness and maintenance of all F&B equipment in used and in store. He is responsible to establish and maintain high sanitation standards in all food preparation area. He sets standards in cleaning procedure, store keeper in line with company policies.
People
Establishes and maintains effective employee and inter-departmental working relationships
Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
Conducts daily briefings and other meetings as needed to obtain optimal results
Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
Financial
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
Liaise with the
Purchasing Manager and suppliers for any purchase needed for the stewarding operation
Conducts inventories in coordination with employees of the accounting division
Manages all functions of the Stewarding operation to achieve the optimum departmental costs
Controls and analyzes, on an on-going basis, the level of the following: Costs, Breakage, Quality of support provided to other section, Condition and cleanliness of facilities and equipmen, Guest satisfaction
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
Guest experience
Oversees the preparation of kitchen equipment for use
Manage the receiving and storage of kitchen goods
Oversees the cleaning and storage of kitchen equipment
Oversee the cleaning of the premises
Oversee the removal of waste
Responsible Business
Oversee the handling of kitchen linen
Maintains a hygienic kitchen
Cleans the kitchen and equipment
Maintains high levels of personal hygiene for self and enforces hygiene standards for team
Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
Monitors local competitors and compare their operation with his operation
Accountability
Supervises a number of team members in different food and beverage kitchens, and may include banquet facilities that cater to 500 people or less.
