• Application Deadline: Sun, 26 May 2024 00:00:00 GMT
• Position: Head Steward


• Job Type Full Time


• Qualification BA/BSc/HND , OND


• Experience 1 year


• Location Rivers


• City Port Harcourt


• Job Field Hospitality / Hotel / Restaurant 
  

Job Brief

• He / She is responsible for enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.


• Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment maintenance, banquet plating, and food running.


• Stewards work closely with other members of the kitchen staff.


• They are also responsible for cleaning up after cooks prepare meals in the kitchen.

Primary Duties Responsibilities of a Head Steward

• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.


• Supervise the duties of all stewarding department employees, facilities, operations, and costs.


• Supervise the sanitation, cleanliness, hygiene as well as the quality level of products and services.


• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.


• Direct and assist Stewards to make clean-up more efficient.


• Ensure water temperature and chemical levels are appropriate for cleaning and documented.


• Assist with Banquet plate-ups and buffets by transporting and ensuring adequate stock.


• Assist Chefs and kitchen staff with various tasks as needed.


• Check more specifically the proper use of chemicals and washing accessories.


• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.


• Coordinate with the Food and Beverage Manager and Outlet Manager to check their requirements for the day and the next day.


• Assist in the location, movement, and storage of banquet operational equipment.


• Assist in the stock take of equipment and other items as required.


• Work closely with the Chef, Banquets, and catering Manager to anticipate guest needs.


• Work with all departments to ensure items that are required for service are available when needed.


• Take all necessary actions to reduce the loss of silverware/flatware.


• Take all necessary actions to reduce the breakage of China and Glassware.


• Supervises employee’s ability to follow loss prevention policies to prevent accidents and control costs.


• Enforces proper cleaning routines for service ware, equipment, floors, etc.


• Enforces proper use and cleaning of all dish room machinery.


• Ensures all food holding and transport equipment is in working order.


• Ensures compliance with food handling and sanitation standards.


• Ensuring Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs.


• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.


• Ability to work well under pressure in a fast-paced environment.


• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.


• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.


• Celebrates successes by publicly recognizing the contributions of team members.


• Encourages and builds mutual trust, respect, and cooperation among team members.


• Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.


• Carry out any other reasonable task set by the Hotel’s Management.

Departmental Profitability:

• Minimizes cost through breakages, loss control and excessive use of chemicals


• Establishes minimum operating par stocks and supplies


• Participates in the preparation of the F&B department budget and goals


• Controls departmental expenses


• Controls payroll costs


• Controls the consumption of chemical and cleaning supplies


• Controls the requisitioning, storing, stocking and washing of equipment and restaurant material according to par stock levels avoiding breakage and pilferage


• Maintains periodic inventory records ofitems

Health and Safety:

• Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adhere to these


• Ensures that all potential and real hazards are reported and reduced immediately


• Fully understands the hotel’s fire, emergency, and bomb procedures


• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

Qualifications

• B.Sc / OND


• 1 year of experience

Requirements:

• Good organizational and planning skills


• Good communication skills


• Ability to work under pressure


• Ability to work on their own or in teams


• Flexibility to respond to a range of various work situations


• A passion for building excellent relationships with colleagues


• Stewarding Skills and Kitchen and Stewarding Equipment Knowledge.