Chief Steward

Company: Ocean Hotels Barbados

SCOPE AND GENERAL SUMMARY 

To enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment, in accordance with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards. The main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.

KEY DUTIES & RESPONSIBILITIES 

Operational

• Set up standard operating procedures (SOPs) for cleaning and sanitizing kitchen tools, equipment, floors, and walls.
• Supervise the duties of all stewarding department employees, facilities, operation and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services, in alignment with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed, in alignment with the company’s standards, AAA 5 diamond standards and LQA Benchmarking standards.
• Enforce compliance with local health and safety regulations, HACCP standards, and hotel policies.
• Ensure all staff are properly trained in chemical usage and HACCP.
• Ensure staff are dressed appropriately and in concordance with HACCP regulations. 
• Coordinate with ECOLAB along with maintenance team  on the periodic maintenance of all dish wash machines to make sure machines are in running condition
• Direct and assist Stewards in order to make clean up more efficient. 
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented. 
• Ensure staff wear appropriate PPE and follow procedures for chemical handling and equipment operation.
• Oversee garbage segregation, grease trap maintenance, and proper disposal of food waste and chemicals.
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
• Liaise with the Executive Chef on issues pertaining to the maintenance of the kitchen.
• 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 Supervisors in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Coordinate with the Food & Beverage Manager and Restaurant Managers 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 Executive Chef 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 breakage of China and Glassware.
• Complete monthly inventory of buffet equipment / buffet crockery / service gear and reordering in liaison with executive chef
• Complete monthly inventory of crockery both ala-carte and buffet ( plates / service bowls / chinaware  ) and reordering in liaison with the Food & Beverage Manager.
• Supervises employees 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.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• 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.
• Assist in budget preparation and cost control related to stewarding supplies and labor
• 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.
  
  

People Management 

• Manages, motivates and monitors the performance of the Stewarding team. 
• Actively participates in the recruitment process for the department by identifying staffing needs and shorting potential candidates by utilising the company’s HRIS (BambooHR).
• Conducts candidate interviews as required, and informs the human resources team of successful candidates in a timely manner.
• Identifies candidates that are not performing to the expected standards of the company and recommend what steps should be taken.
• Manages the performance management process within the department by providing continuous and constructive feedback, keeping communication lines open, providing clarification of expectations and identifying areas for improvement.
• To ensure that department goals are clear and in alignment with company objectives, AAA 5 Diamond standards and LQA Benchmark standards, and shared with supervisors and staff to maximise on performance expectations.
• Actively coaches the department’s supervisors and staff to unlock team member’s potential and growth, help them to develop new skills and to aid in promoting individual responsibility.
• Conducts annual performance appraisals for department staff, ensuring that the process is fair, free of biases, accurate, and promotes the overall purpose of the performance management system.
• Able to access and identify department conflicts and infractions against company policies / procedures, and understands how, when and what form of disciplinary action should be taken.
• Plan and execute frequent team building activities, in an effort to maintain the momentum and productivity of all staff within the department.

Training and Development 

• Manages all aspects of Training and Development and Talent Management to maximise on supervisors and staff, personal and professional growth, in accordance with company’s Human Resources - Training and Culture Development team initiatives and to agreed AAA 5 Diamond standards and LQA Benchmark standards.
• Identifies and conducts assessments to determine what training needs are required for supervisors and staff within the department to increase job knowledge.
• Monitor guests' feedback from various media and provide feedback on how supervisors and staff could improve on their overall performance.
• Recommend and assist with the creation and implementation of training plans, based on assessment and guests’ feedback.
• Liaise with the Human Resources - Training and Culture Development team to support the department’s development objectives and ensure that supervisors and staff are equipped with the necessary tools and materials to effectively execute their daily tasks.
• To carry out or ensure that regular On-the-Job training is taking place to align with the AAA 5 Diamond standards and LQA Benchmark standards.

KNOWLEDGE, SKILLS AND PERSONAL ATTRIBUTES

Knowledge

The Chief Steward must have proficient knowledge in the following areas:

• At least 5 years’ experience
• HACCP trained (recent certification)  

Skills

The Chief Steward must demonstrate the following skills:

• Computer literacy (MS Office, inventory systems, hotel PMS systems)
• Excellent interpersonal skills
• Team building skills
• Employee motivational skills
• Effective verbal and listening communications skills
• Attention to detail and high level of accuracy
• Very effective organisational skills
• Time management skills
• Knowledge of HACCP (Hazard analysis and critical control points), implementation and daily audits
• Must be physically fit – capable of lifting up to 25 kg and working in hot, humid, and fast-paced conditions
• Ability to provide effective leadership in training 

Personal Attributes

The Chief Steward must demonstrate the following personal attributes:

• Hospitality
• Creativity
• Reliability
• Compatibility
• Integrity
• Flexibility
• Consistency 
• Leadership
• Professional deportment