chief steward

Job Responsibilities:

• To have a full working knowledge of hygiene and occupational health & safety regulations • 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 control all costs. • To ensure effective payroll control through a flexible workforce and maintain close cooperation with other Food & Beverage outlets. • 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 flexible scheduling based on business patterns. • To have 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 principles and checking their performance periodically. • Conduct monthly inventory checks on all operating equipment and supplies. • To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks. • To organise in a proper way all equipment storage with full codification for all labelled items • To control the requisitions, storage and careful use of all operating equipment and supplies. • 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