Stewarding Supervisor

Company Description

Sofitel Al Hamra Beach Resort

Job Description
To provide a courteous, professional, efficient and flexible service at all times, following the hotel Standards of Performance. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work. To have a full knowledge on the usage of chemicals. To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned. To be fully conversant with all services and facilities offered by the hotel. To perform opening and closing procedures established for the place of work as assigned. To ensure that the place of work and surrounding area is kept clean and organized at all times. To supervise general cleaning duties as assigned by the Assistant Manager or Stewarding Manager according to the standards established in the Department Operations Manual. To supervise the cleaning and washing of dishes according to the established performance standards. To supervise cleaning and washing of pots, pans and other kitchen utensils according to performance standards. To handle operating equipment and kitchen equipment with care in order to reduce minimum breakages. To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment. To supervise that garbage runs are strictly adhered to and areas are cleaned according to the established standards. To strictly adhere to the opening and closing procedures established for the department. To have a through understanding and knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals to be used. To ensure that the work area is kept clean and organized at all times. To ensure that operating supplies are used carefully in order to reduce spoilage and wastage. To report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. To attend and contribute to all ambassador meetings Departmental and Hotel trainings scheduled and other related activities. To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations. Ensure that all his brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene officer. To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department. To carry out any other reasonable duties as assigned by the Assistant Stewarding and Stewarding Manager.

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