Stewarding Supervisor

To report for duty punctually wearing the correct uniform and name badges at all times
- In absence of Manager conducts shift briefings to ensure hotel activities and operational requirements are known
- During the shift, oversees the preparation of kitchen equipment for use
- Supervises the receivable and storage of kitchen goods
- Supervises the cleaning and storage of kitchen equipment
- Supervises the cleaning of the premises
- To communicate to both internal and external customers in a polite, courteous and constructive manner.
- To perform duties and responsibilities in a safe manner.
- To take responsibility for individual development.
- Supervises the removal of waste
- Supervises the handling of kitchen linen
- Supervises the cleaning of an hygienic kitchen
- Engages in and supervises the cleaning of kitchen and equipment
- Maintains high levels of personal hygiene for self and enforces hygiene standards for team
- Supervises all functions of the Stewarding operation to achieve the optimum departmental costs
- Supervises all functions of the Stewarding operation to achieve the optimum quality level of sanitation
- Establishes and maintains effective employee and inter-departmental working relationships
- Assists the Chief Steward in developing training plans, develops training material in accordance with Sofitel guidelines and implements training plans for the Stewarding employees.
- Assists the Chief Steward in setting Stewarding goals and developing strategies, procedures and policies
- Assists in determining the minimum and maximum stocks and controls the par-stocks of all material and equipment
- Supervises the counting of inventories in coordination with employees of the accounting division
- Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs