Kitchen Stewarding Manager

Job description

Company Description

Your Fairmont Journey Starts Here:

Are you a someone with a passion for excellence and a flair for exceptional hospitality? Fairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team.

Job Description

Responsibilities

·  Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees.
·  Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis.
·  Submit weekly payroll and overtime report to the Director of Culinary for approval.
·  Ensure personal cleanliness and proper deportment of all employees under his supervision.
·  Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades.
·  Bring to attention of any non-usable products to the Director of Culinary, record them as breakage and insures that par levels of equipment are kept up to date.
·  Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section.
·  Ensure proper sanitation standards are met through maintenance of local health and sanitation codes.
·  Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable.
·  Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room.
·  Coordinate maintenance of all back of the house equipment with the Director of Culinary and Director of Engineering and schedule weekly kitchen cleaning.
·  Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up.
·  Ensure a healthy and safe working environment.
·  Maintain department communication logbook and update notice board.

Administration

·  Motivator: set high standard and establishes demanding but achievable goals.
·  Motivators performance, give helpful feedback, review process.
·  Build commitment and inspire people to the best job possible.
·  As a leader, communicate a clear vision of Fairmont Culture, values, standards and objective through your own attitudes, approaches and behaviours.

Financial and Revenue Responsibilities

·  Balance the need of financial control with the need to remain with Fairmont standards and values.
·  Analyses and responds appropriately to issues raised by guests or mystery shopper.
·  Support Executive committee or Director of F&B decisions.
·  Awareness of current and forecast financial/business performance or actively involved in analyzing or implementing required changes.
·  Meet financial objective based on budget or forecast.

Training and Human Resources

·  Induct new team stewarding team members following stewarding induction manual.
·  Performance reviews done in a timely matter.
·  Identifies employees development needs.
·  Conduct training and development for team members.

Management Skill

·  Through detailed, hands on, direct supervision ensure that the guidelines are followed.
·  Establish personal procedures for promotion, nominate employee of the month, follow up on stewarding manual induction, job chat, 90 days reviews and yearly review.
·  Participate actively to kitchen and stewarding monthly meeting.
·  Report any problems to Director of Culinary, Executive Sous Chef or Sous Chefs.
·  Liaise with senior chefs daily to ensure desired equipment requirement for plate up, buffet, cocktails, etc.
·  Participate Weekly Back of House tour for cleanliness, Hygiene and maintenance.

To be fully conversant with:

·  Hotel fire procedures.
·  Has solid back of house, stewarding and organization skills.
·  Has solid supervisory skills.
·  Must be flexible with time as business required.
·  Must be able communicate effectively.
·  Has solid grooming /attendance standard.
·  Proven experience to lead and motivate teams.
·  Must possess good computer skills ( Office M/S).
·  Hotel security procedures.
·  Hotel Health and Safety policy and procedures.
·  Hotel Facilities and attractions.
·  Hotel standards of operation and departmental procedures.

Qualifications

·  Minimum 3 years of experience in same job role.
·  Excellent verbal and written communication.
·  Strong operational & Technical knowledge.
·  Strong Team Player and excellent in follow-ups.

Additional Information

Our commitment to Diversity & Inclusion :

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.