Chief Steward
Coral Beach Hotel & Resort
Total years of experience :12 years, 6 Months
• To manage the stewarding and logistics function through the provision of leadership, supervision, training and control and to maintain high levels of sanitation as per ISSO 22000 certifications.
• Supervise the duties of all stewarding department employees, facilities, operation and costs
• Supervise the sanitation, cleanliness, hygiene the quality level of product and services
• To have a full knowledge on chemicals and proper usage
• Initiates repairs and maintenance work orders in association with the Executive Chef and the food safety.
• Received, and stored produced
• Checked to make sure the kitchens was clean
• Supervised stewarding department
• Prepared schedule and payroll for stewards
• Supervised and coordinated activities of kitchen workers to prepare and cook food aboard a passenger ship
• Check the delivery and drive all them in the time to order.
• Check the functions and check the organizations in the track.
• Receiving the equipment’s from the events clean it up and return it to its places
• Learns Colibri Hotel Fire and Safety precautions and how to operate the firefighting equipment.
• Participates in the energy conservation through control of the stewarding operation.
• Follows all inter department policy & procedures standards.
• Responsible for the direction, training and control of stewarding personnel, and for a close working relationship with the kitchen and other F&B departments.
• To generally promote and ensure good inter-departmental relations.
• To adhere to Company and Hotel rules and regulations at all times.
• To report any equipment failures, problems to the Maintenance Department.
• To pass any maintenance requests to the Maintenance Department.
• To manage the stewarding and logistics function through the provision of leadership, supervision, training and control and to maintain high levels of sanitation as per P&P and HACCP standards.
• Responsible for the overall supervision of Stewarding and Logistics personnel; for ensuring the dishwashing process, cleaning of stipulated areas and equipment along with all the moving vehicles.
• Ensures that the maintenance of opening supplies is undertaken efficiently and timely to a high level of cleanliness and hygiene.
• Responsible for containing costs within budgets and for a close working relationship with department head’s vision.
• Attends Operational meetings and liaises with all related departments.
• Prepares staff roster and organizes shifts to ensure appropriate staffing at all times.
• Maintains work attendance records for payroll purposes.
• Recommends hiring and dismissing of stewarding and logistic staff, implements disciplinary procedures in conjunction with Operation Manager and HR.
• Imparts training through on the job observation and correction within the premises and on outside caterings.
• Inspects staff to ensure staffs are in proper uniform, clean and well groomed.
• Manage closely the store along with the storekeeper in order to guarantee smooth running of the operation and to guarantee minimum par stock levels of china, glass and cutlery at all times.
• Learns the local health authorities’ sanitation and hygiene requirements.
• Ensure the HACCP standards of cleanliness, hygiene and sanitation are maintained.
• Ensures garbage is placed in proper containers and is disposed off promptly.
• Determines that adequate operating supplies are available and in good condition.
• Initiates requisitions for operating and cleaning supplies.
• Controls breakage of operating supplies and controls usage of cleaning materials.
• Liaises closely the Operations Manager regarding requirements of operational supplies.
• Conduct daily kitchen inspections.
• Complies the log book recording breakage, cleaning material usage and other appropriate details.
• Initiates repairs and maintenance work orders in association with the Executive Chef and the Operations Manager.
• Contains costs of operating the department within the established budgets.
• Check the laundry make the invoice and return to checked when we back the laundry as per the invoice.
• Check the delivery and drive all them in the time to order.
• Check the functions and check the organizations in the track.
• Receiving the equipment’s from the events clean it up and return it to its places
• Prepare the work attendance records gaily and extra staff for
• Learns Sofil Fire and Safety precautions and how to operate the fire fighting equipment.
• Attends meetings as directed.
• Learns the personnel administration requirements.
• Takes inventories as stipulated at least on quarterly basis.
• Participates in the energy conservation through control of the stewarding operation.
• Follows all inter department policy & procedures standards.
• Responsible for the direction, training and control of stewarding personnel, and for a close working relationship with the kitchen and other F&B departments.
• To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
• To generally promote and ensure good inter-departmental relations.
• To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
• To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
• To adhere to Company and Hotel rules and regulations at all times
• To report any equipment failures, problems to the Maintenance Department.
• To pass any maintenance requests to the Maintenance Department.
• To participate in any Training, Developments schemes as recommended by senior management.
• To assist the Duty Manager in any task outlined, detailed by him/her.
• To comply with any reasonable request made by management to the best of your ability.
• To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
• Functions & activities of all stewarding department employees, facilities, operation
• Quality levels of product and services, operating costs and hygiene.
• Preparing formal training plans and assisting in the stewarding department staff training sessions.
• Establishing minimum and maximum operating per stock and supplies.
• Developing and implementing the hotel sanitation checklist and taking corrective actions when needed.
• Preparing duty schedule, attendance and health inspection records.
• Promoting efficiency, confidence, courtesy and an extremely high standard of social skills.
• Reporting any equipment failures, problems to the Maintenance Department.
• Participating in any training, development schemes as recommended by senior management.
• Ensuring that the standards required by Law and by Management are maintained at all times in the areas specified above.
• Giving priority to staff physical appearance and general hygiene.
• Organizing store operating equipment.
• Supervising inventory and making sure safety instructions are followed strictly by the staff.
• Constant control on operational expenses and possible losses.
• Reporting any equipment failures, problems to the Maintenance Department.
• Responsible for the smooth running of the whole F&B operation.
• Supervising cleanliness of all facilities and equipment.
• Assisting in the training and developments schemes as recommended.
Operation
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