Chief Steward

Job description

Company Description

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Job Description

Main Duties and Responsibilities:                  

 

·  To have a full working knowledge of all hygiene and occupational health & safety regulations in the United Arab Emirates, according to UAE Municipality standards.
·  To possess the HACCP certification and to comply and follow at all times the HACCP processes put into place.
·  To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
·  To strictly adhere to the established operating expenses and ensure that all costs are controlled.
·  To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
·  To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
·  To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
·  To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
·  To implement a flexible scheduling based on business patterns.
·  To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
·  To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
·  To establish and strictly control inventories and to the par stocks in the operation for all operating equipments, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
·  To conduct monthly inventory checks on all operating equipments and supplies.
·  To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
·  To organize in a proper way all equipment storage with full codification for all labeled items
·  To control the requisitions, storage and careful use of all operating equipments and supplies.
·  To conduct daily pre-shift briefings to employees on preparation, service and hotel events.
·  To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
·  To ensure that each outlet is supplied with clean and dry operating equipments in conjunction with the Hygiene Officer
·  To ensure that the food production areas are supplied with clean and dry kitchen utensils in conjunction with the Hygiene Officer
·  To supervise night cleaning in kitchen, front (Open Kitchen) and back-of-house food and beverage areas
·  To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
·  To ensure documented weekly walkthrough with Executive Chef, Hygiene Officer and Assistant Food and Beverage Director
·  To ensure that the back of the House areas are kept clean and organized.
·  To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
·  To handle suppliers enquiries in a courteous and efficient manner.
·  To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene officer
·  To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to superiors if no immediate solution can be found and assure follow up with guests.
·  To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
·  To ensure that all Departmental Operations Manuals are prepared and updated annually.
·  To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.
·  To plan the outlet weekly roster and work schedules to ensure that the stewarding operation is adequately staffed to handle the level of business.
·  To maintain outlet communication board.
·  To submit all staff incident reports.
·  To maintain the Daily Log Book.
·  To report “Lost & Found” items
·  To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
·  To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
·  To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
·  To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
·  To ensure that all operating equipments provided to the departments are kept in good condition.
·  Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.
·  Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards.
·  Must apply the Rixos Food & Beverage rituals.
·  To maintain a good repport and working relationship with staff in the outlet and all other departments.
·  To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
·  To fully support the Departmental Training Function in the Department assigned.
·  To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef.
·  To respond to any changes in the Engineering function as dictated by the industry, company and hotel.
·  To conduct monthly staff meetings.
·  To conduct yearly employee performance appraisals.
·  To identify and develop young talents within the organization for future potential growth within the company.
·  To prepare and participate in the Monthly Objective Review.

 

Qualifications

·  Minimum 3-5 years of experience in a similar role within a luxury or five-star hotel .
·  Proven leadership and team management experience.

Additional Information

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.