Stewarding Manager

Roles and responsibilities

An opportunity has arisen for a Team Leader to join the Stewarding team at Jumeirah Marsa Al Arab- Hotel. The main duties and responsibilities of this role:

• Clean and maintain dishes and operating equipment in Food and Beverage outlets, ensuring compliance with hygiene and sanitation standards.
• Prepare operating equipment for Banquet functions by counting, sorting, and organizing items.
• Maintain kitchen equipment and utensils to a high standard, minimizing breakage and ensuring cleanliness.
• Sanitize machinery and equipment according to established hygiene standards to prevent contamination.
• Adhere to strict standards of personal hygiene and grooming, including wearing prescribed uniforms and name badges.
• Prioritize security by remaining vigilant and reporting any suspicious circumstances to superiors.
• Maintain departmental areas in a safe and hygienic condition, promptly reporting any damage to furniture or equipment.

About you:

The ideal candidate for this position will have the following experience and qualifications:

• Strong problem-solving abilities, capable of identifying issues and implementing effective solutions
• Demonstrated skills in fostering collaboration and motivating team members
• Creative thinker with the ability to generate innovative ideas and approaches
• Detail-oriented, ensuring accuracy and thoroughness in all tasks and projects

• Dependability: Being reliable and ensuring that tasks are completed to high standards.
• Positive Attitude: Maintaining enthusiasm and professionalism, even in challenging situations.
• Adaptability: Flexibility to adjust to changing needs and priorities within the kitchen environment.

Desired candidate profile

1. Supervision: Leading and managing the stewarding team, assigning tasks, and ensuring that duties are carried out effectively.

2. Sanitation Standards: Ensuring that all cleaning procedures meet health and safety regulations, maintaining high standards of cleanliness and hygiene in the kitchen and dining areas.

3. Equipment Maintenance: Overseeing the proper use and maintenance of kitchen equipment and utensils, reporting any issues or repairs needed.

4. Inventory Management: Monitoring stock levels of cleaning supplies and equipment, placing orders as necessary to ensure the team is well-equipped.

5. Training and Development: Providing training to new team members on cleaning techniques, safety protocols, and equipment handling.

6. Coordination: Collaborating with kitchen staff and management to ensure smooth operations and effective communication.

7. Problem-Solving: Addressing any issues that arise within the team or regarding cleanliness and maintenance promptly.

8. Health and Safety Compliance: Ensuring compliance with health and safety regulations, conducting regular audits of cleaning practices.

9. Scheduling: Creating and managing staff schedules to ensure adequate coverage during peak service times.

10. Feedback Collection: Gathering feedback from team members and management to improve stewarding processes and team efficiency.

Key Skills

1. Leadership: Strong ability to lead and motivate a team, fostering a positive work environment.

2. Attention to Detail: Ensuring thorough cleaning and maintenance practices are followed.

3. Organizational Skills: Managing multiple tasks and priorities effectively, especially during busy periods.

4. Communication: Clear communication skills for interacting with team members and other departments.

5. Problem-Solving: Ability to quickly address and resolve issues as they arise.

Qualities

• Dependability: Being reliable and ensuring that tasks are completed to high standards.
• Positive Attitude: Maintaining enthusiasm and professionalism, even in challenging situations.
• Adaptability: Flexibility to adjust to changing needs and priorities within the kitchen environment.