Chief Steward

The Chief Steward is responsible for the supervision of the Stewarding department to deliver an excellent Guest and Team Member experience while supporting the overall Back of House operation maintaining a high level of hygiene and cleaning schedule.

Responsibilities

. Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees

. Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis

. Submit weekly payroll and overtime report to the Executive Chef for approval

. Ensure personal cleanliness and proper deportment of all employees under his supervision

. Hold trainings and meetings with Chemical Suppliers

. Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades

. Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date

. Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section

. Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss Budget

. Ensure proper sanitation standards are met through maintenance of local health and sanitation codes

. Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable

. Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room

. Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning

. Coordinate with the Food & Beverage Manager on all equipment pertaining to festivals and promotions

. Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department

. Ensure a healthy and safe working environment

. Food waste champion to track and achieve food waste reduction targets through various initiatives and ensure accurate reporting through Accor GAIA system.

. Drives sustainability initiatives to achieve overall hotel's goals.