Stewarding Manager

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Identify errors and correct them as required during set-up, service and breakdown of operations.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
• Constantly improve the product quality by sourcing the best available products.
• Support activities and cooperation with the suppliers.
• Organise all required outlet specific trainings as described by the department.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Be able to clean and wash dishes according to the established standards of performance.
• Be able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance.
• Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
• Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
• Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.
• Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
• Strictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped.
• Conduct quarterly full inventories of all operating equipment within the hotel, banquets and all related departments.
• Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.
• Conduct and participate in daily pre shift briefings with regards to outlets and banquets activities.
• Ensure that all outlets and departments are supplied with clean and dry operating equipment.
• Ensure that all production areas and departments are supplied with clean and dry utensils.
• Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
• Ensure networking with sister hotels and other hotels to borrow equipment as and when needed.
• Maintain daily checks and log reports of all areas responsible.
• Report on a monthly basis to the Director of F&B and Executive Chef
  • Monthly outlet report
  • Monthly breakage and loss report
  • Chemical consumption per area
  • Trainers report
• Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department.
• Coordinate all repair and maintenance reports for the respective departmental areas.
• Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. i.e. cleaned, varnished and painted or polished.
• Ensure accurate planning and cost control of all related expenses.
• Strict adherence to all hygiene requirements.