Stewarding Supervisor

Job description

Company Description

Sofitel Al Hamra Beach Resort

Job Description

·  To provide a courteous, professional, efficient and flexible service at all times, following the hotel Standards of Performance.
·  To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
·  To have a full knowledge on the usage of chemicals.
·  To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.
·  To be fully conversant with all services and facilities offered by the hotel.
·  To perform opening and closing procedures established for the place of work as assigned.
·  To ensure that the place of work and surrounding area is kept clean and organized at all times.
·  To supervise general cleaning duties as assigned by the Assistant Manager or Stewarding Manager according to the standards established in the Department Operations Manual.
·  To supervise the cleaning and washing of dishes according to the established performance standards.
·  To supervise cleaning and washing of pots, pans and other kitchen utensils according to performance standards.
·  To handle operating equipment and kitchen equipment with care in order to reduce minimum breakages.
·  To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.
·  To supervise that garbage runs are strictly adhered to and areas are cleaned according to the established standards.
·  To strictly adhere to the opening and closing procedures established for the department.
·  To have a through understanding and knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals to be used.
·  To ensure that the work area is kept clean and organized at all times.
·  To ensure that operating supplies are used carefully in order to reduce spoilage and wastage.
·  To report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
·  To attend and contribute to all ambassador meetings Departmental and Hotel trainings scheduled and other related activities.
·  To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
·  Ensure that all his brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene officer.
·  To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
·  To carry out any other reasonable duties as assigned by the Assistant Stewarding and Stewarding Manager.