Raffles Hotel Singapore - Assistant Executive Steward

Job description

An Iconic Return. A Legendary Welcome.

At Raffles Hotel Singapore, we help you do your best.

We welcome guests in 2019 as we write a new chapter after an extensive restoration, breathing new life into the storied hotel. With a diverse range of careers for different talents and personalities, we invite you to be part of the Raffles legend and share your passion for hospitality with the world.  Experience a tremendous opportunity to grow and develop with a global luxury hospitality brand in an oasis for the well-travelled.

Job Purpose

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. He/she must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction. 

Primary Responsibilities  

MANAGES THE DAILY STEWARDING OPERATION: CLEANLINESS AND QUALITY OF F&B AND KITCHEN OPERATION EQUIPMENTS

·  Conducts briefing and makes deployment to Stewarding colleague daily.
·  Makes daily round to check for cleanliness and quality of all OE and kitchen equipment safeness of all kitchens.    
·  Takes ownership of all OE, kitchen equipment and hotel property.
·  Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
·  Always communicates with F&B service, Culinary team and fellow colleague to find out about the work flow system and makes improvement with the collaboration system if required.
·  Manages team with efficiency of work in the washing of dishes and kitchen equipment.
·  Works closely with both the F&B team and the Culinary team so as to build a strong collaboration between various team.
·  Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
·  Oversees that all washed equipment are clean and sanitised.
·  Oversees proper handling of all OE so as to avoid or minimise breakage.
·  Ensures adequate supply of operating equipment in F&B outlet through co-ordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

MANAGES THE CLEANLINESS AND SAFETY OF ALL PANTRY AND KITCHEN

·  Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, conducts kitchen inspection twice a week. 
·  Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
·  Manages the garbage collection schedule and also ensure that the recycle program is conducted as per established. 
·  Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.  Should it not be successful, to notify the Executive Steward and asks for advice.
·  Oversees the sanitation of all OE are done as per kitchen’s hygiene standards requirement.
·  Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
·  Oversees that all HACCP check-list and documentation are updated on a daily basis.
·  Needs to lead all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

MANAGEMENT AND LEADERSHIP OF THE STEWARDING TEAM

·  Makes routine round within the kitchen area during meal periods.
·  Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
·  Drives constant service and system improvement and to be entrepreneurial.
·  Uses the performance review process to identify and develop talent for growth management performance issues. Uses coaching styles.
·  Must have strong leadership and interpersonal skill.
·  Must be able to lead the team confidently at all time and always practice to lead by example. 
·  Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
·  Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
·  Coaches Steward Attendant and Supervisor to constantly improve or maintains performance, provide guidance where performance is below expectation.
·  Must be the team OJT Trainer and manages the training hour to reach or beyond designated hours. 
·  Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
·  Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
·  Manages the team to adhere with the Hotel recycle program.
·  Offers hand-on support when situation requires
·  Competency in the yearly internal and external hygiene audit, constantly remind the team, how important is the audit and everyone must contribute, so that the department can achieve a higher score line (departmental goal). 
·  Manages and oversees the OE Storeroom / Chemical Storeroom / Cleaning Supply Storeroom.
·  Creates a Friendly and Heartist® working environment within the team.
·  Constantly discusses with the Executive Steward and Supervisor to find way and mean to make improvement for the team.
·  Supervises the work of the colleagues and view as approachable, fair when dealing with all the colleagues on all stewarding matters at all times.
·  Assigns in detail specific duty to all colleague, instruct them in their work and communicate with Executive Steward on all aspects of the stewarding management.
·  Projects himself/herself as a leader that adherence to moral and ethical principle of integrity personality. 

INVOLVEMENT IN WIDER JOB FUNCTION RELATIONSHIPS

·  To be active in learning so as to enhance personal skill and industry knowledge.
·  Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
·  Understands emergency procedure, health and safety requirement.
·  Maintains collaborative working relationship with colleague and supervisor/manager
·  Actively involves with Hotel activities.
·  Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
·  Develops own knowledge and skill as a contributing member of the Stewarding team.
·  Ensures that safe work practice is followed including emergency procedure.
·  Must be certified with Occupational First Aid Course.
·  Actively involves with Hotel Emergency Evacuation Exercise (CERT).
·  Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
·  Replies all email promptly.
·  Oversees the pest-management in the pantry and kitchen area.
·  Must be able to work with an international and diverse team.
·  Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.   

 
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