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    Assistant Chief Steward - Dubai, United Arab Emirates - IHG Hotels & Resorts

    IHG Hotels & Resorts
    IHG Hotels & Resorts Dubai, United Arab Emirates

    Found in: DrJobEN AE A2 - 6 days ago

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    Description
    • To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
    • To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
    • To assign responsibilities to subordinates, implementing Multi Tasking principle and to check their performance periodically.
    • To establish a pool of qualified part time employees in conjunction with the Human Resources Department.
    • To be a hands on Manager and be present at all times in the Operation, especially during busy periods.
    • To implement a flexible scheduling based on business patterns.
    • To establish and strictly control inventories and to the par stocks in the operation for all operating equipment, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
    • To conduct monthly inventory checks on all operating equipment and supplies.
    • To control the requisitioning, storage and careful use of all operating equipment and supplies.
    • To conduct daily pre-shift briefings to employees on preparation on Outlet and Banquet activities.
    • To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
    • To ensure that each outlet is supplied with clean and dry operating equipment.
    • To ensure that the food production areas are supplied with clean and dry kitchen utensils.
    • To supervise cleaning contractors in kitchen and back-of-house food and beverage areas.
    • To ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
    • To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with sister hotels and other hotels to borrow equipment as and when needed.
    • To be demanding and critical when it comes to service standards.
    • To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
    • To submit to Food & Beverage Office the following: Monthly Outlet Report, Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Trainer's Report.
    • To plan the outlet weekly roster and work schedules to ensure that the stewarding operation is adequately staffed to handle the level of business.
    • To ensure that breakages are administrated so as to provide constant feedback to the operation as a tool to reduce breakages and losses.
    • To strictly adhere to the established operating expenses and ensure that all costs are controlled.
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