Assistant Manager - Stewarding

FINANCIAL ACCOUNTABILITY Minimize spoilage, breakage & control variable costs Manage efficiently his stocks following monthly budget cost Directly maximize colleague productivity to minimize payroll costs Monitor operating costs and take corrective action when necessary to reduce expenses Conduct monthly inventories Adhere to the HACCP development plan and maintain the related standards
CONDITIONS OF WORK Work in a variety of Food & Beverage environments including indoor and outdoor conditions, as well as exposure to smoky environments and harsh variations in weather conditions Some heavy lifting may be required while on duty May work in shift times or weekend Flexible and good in multi-tasking Able to work under pressure Have a high level of creativity and be quality focusedROLE OVERVIEW A hands-on leader that knows how to lead, plan, organize and direct all processes of the stewarding department to ensure and provides cleaning results that are consistent with Alila Jabal Akhdar F&B Stewarding Standards To assist the Senior Management to set and maintain standards in the respective areas Performs manual work in maintaining a clean and orderly kitchen’s and back of the house. Work involves thorough cleaning of equipment and facilities to conform to proper sanitation standards. Should be flexible and ready to work any shift given as per the requirement of the Operation.
MAIN DUTIES Ensure that the wash of pots, pans and traps; is maintained neat appearance of working areas and cleaning equipment storage areas. Ensure that kitchen floors, cleans waste bins, washes worktable and refrigerators and operates dish washing area. Must make sure daily and weekly cleaning schedules are followed and ensure their section is signed off. To adhere to all Statutory and Company requirements regarding fire, health & safety, and food hygiene, ensuring that at all time proper usage of safety signage and equipment Ensure that the Team adhere to the personal hygiene requirements of the business before arriving at the workplace. Maintain a clean and healthy working environment including following correct and proper disposal of waste i.e. garbage and oil. To uphold and maintain all standards in line with your departments operating procedures. Ensure that the stewarding scheduled roster is followed at all times. Understand usage of chemicals and the order cycles of how to replenish stock. To carry out any reasonable instructions/duties as directed by those superior to you. Must have a good attitude and have respect towards other colleagues. To organize training for your department and other departments as deemed appropriate by you. Must organize chemical training and beware of correct handling procedures. To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene, and safety. Demonstrate trust, support, and respect towards team members in day-to-day work activities. Conduct communication with colleagues in a polite, professional, and friendly manner. Practice high standards of personal presentation in accordance with Alila Jabal Akhdar F&B Stewarding grooming & presentation standards. Seek assistance from other team members when required. Has a full understanding of the brand concept, history and vision and can explain when asked for. Has completed basic food hygiene. Ensure that brand standards in regard to hygiene are adhered to at all times on the kitchen - i.e. labelling... Proactive in attending all trainings as required by the business. Actively looks for ways in which they can develop their career. Communicates to managers any issues immediately. Actively engages with colleagues at all times.
ADMINISTRATION Review the notice board and outlet briefing sheets on a daily basis to be well informed of Alila JabalAkhdar F&B Culinary events, information, rosters, sold-out Complete cleaning, opening & closing checklists when instructed by senior colleagues. Assist in recording inventories/ stock-takes as required. Organize and publish in timely manner the weekly Roster
OTHER DUTIES Demonstrate knowledge of individual contribution to department objectives. Attend training sessions as scheduled. Suggest to manager or departmental trainer any training needed to enhance performance. Report any possible theft or misuse of the property immediately to a member of Management. Carry out any other reasonable duties as assigned by the Sous-Chef, Chef de Cuisine or Senior Management. Responsible to
welcome all guests, ensuring they have an exceptional staying experience;
creating lasting memories and building relationships. You will bring our
purpose to life, by using your personal flair and style when interacting with
our guests. Ideally you have a relevant degree or diploma in Hospitality or
Tourism management. Minimum 2 years work experience in hotel operations. Good
customer service, communications and interpersonal skills are a must.