Assistant Executive Steward

Vor 2 Tagen

Genf, Schweiz Accor Hotels Vollzeit
Company Description
Job Description

The position assists the Executive Steward to manage the team, responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen areas, ensuring that guests have a safe and wonderful dining experience. The Assistant Executive Steward ensures that kitchen hygiene and safety standards are met through active supervision of the Steward Supervisor, Steward Attendant, and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward to guide the team towards the same direction.

Primary Responsibilities

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

  • Conducts briefing and makes deployment to Stewarding colleagues daily.
  • Makes daily rounds to check for cleanliness and quality of all operation equipment and kitchen equipment.
  • Takes ownership of all operation equipment, kitchen equipment, and hotel property.
  • Conducts operation checks to ensure workflow and systems are in order and hygiene standards meet expectations.
  • Communicates with F&B and Culinary teams and fellow colleagues to find out about the workflow system and makes improvements with the collaboration system if required.
  • Manages team efficiency in washing dishes and kitchen equipment.
  • Works closely with both the F&B and Culinary teams to build a strong collaboration.
  • Oversees the timeliness of dish cleaning, returning dishes for reuse during high business turnover.
  • Ensures all washed equipment is clean and sanitized.
  • Oversees proper handling of all operation equipment to avoid or minimize breakage.
  • Ensures adequate supply of operating equipment in F&B outlets through coordination with all F&B outlet managers, including order, delivery, and monitoring losses due to breakage or missing items.

Manages the Cleanliness and Safety of all Pantry and Kitchen

  • Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contractor to follow up on any unclean areas and equipment, and conducts kitchen inspections twice a week.
  • Manages the team to check the functional operation of each Dish Wash Machine, coordinating and following up with Engineering and chemical technicians for any faulty issues.
  • Manages the garbage collection schedule and ensures that the recycling program is conducted as established.
  • Oversees that the kitchen floor is clean and dry at all times, looking out for any potential safety hazards and eliminating them immediately.
  • Ensures sanitation of all operation equipment is done as per kitchen hygiene standards.
  • Ensures that work procedures in the kitchen are carried out as per HACCP requirements and that safety aspects align with WSH.
  • Ensures that all HACCP checklists and documentation are updated daily.
  • Leads all kitchen walkthroughs (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

  • Makes routine rounds within the kitchen area during meal periods.
  • Supports the Stewarding team to be consistent in service, using a collaborative, enabling leadership style and conducting regular team meetings.
  • Drives constant service and system improvement and fosters an entrepreneurial spirit.
  • Demonstrates strong leadership and interpersonal skills.
  • Leads the team confidently at all times, practicing to lead by example.
  • Manages the provision of operation supplies, cleaning equipment, and chemicals, monitoring and controlling usage.
  • Inducts and trains Steward Attendants and Supervisors in technical skills and processes as outlined in the Keys to Success manuals.
  • Oversees team member grooming and personal hygiene practices to meet hotel requirements.
  • Assists the Executive Steward in controlling all expenditures and costs within the budget (OT / CL / Supply).
  • Manages the team to adhere to the Hotel recycling program.
  • Ensures competency in the yearly internal and external hygiene audits.
  • Manages and oversees the operation equipment storeroom, chemical storeroom, and cleaning supply storeroom.
  • Creates a friendly and supportive working environment within the team.

Involvement in Wider Job Function Relationships

  • Actively learns to enhance personal skills and industry knowledge.
  • Follows Hotel and Departmental guidelines to lead the team and constantly gathers feedback from team members and colleagues.
  • Understands emergency procedures and health and safety requirements.
  • Maintains collaborative working relationships with colleagues and supervisors/managers.
  • Participates in departmental leadership activities as a team member and continually conducts training for team members.
  • Develops own knowledge and skills as a contributing member of the Stewarding team.
  • Ensures that safe work practices are followed, including emergency procedures.
  • Must be certified in the Occupational First Aid Course.
  • Completes assignments given by the Executive Steward and Management within the timeline.
  • Oversees pest management in the pantry and kitchen areas.
  • Attends the weekly Catering Meeting, gathers information, coordinates, and leads the Stewarding team to accomplish events with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

Qualifications

Knowledge and Experience

  • Minimum Secondary education with some computer knowledge.
  • Minimum 1 to 3 years of relevant experience in the hotel industry or a similar establishment.
  • Certificate for Basic Hygiene Course or related field.
  • Certified Trainer or On-Job Trainer.
  • Occupational First Aid Course certification.

Competencies

  • Good interpersonal skills with the ability to communicate with all levels of employees.
  • Service-oriented with an eye for detail, able to anticipate problems and rectify them immediately.
  • Ability to work effectively and elevate the team to the next level of excellence.
  • Flexible and able to embrace and respond to change effectively.
  • Ability to work independently and possess good initiative in a dynamic environment.
  • Self-motivated and energetic.
  • Technical skills for Stewarding.
  • Supervisory and leadership skills – collaborative, enabling, tolerant, with integrity and entrepreneurial spirit.
  • Well-developed interpersonal skills with guests, employees, and management.
  • Able to solve problems and make decisions within scope.
  • Attention to detail, especially regarding cleanliness in all kitchen areas.
  • Reliable, self-directed, and results-oriented.

Additional Information

Benefits of Joining Raffles Hotel Singapore

  • 5-day Work Week.
  • Duty Meals are provided.
  • Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
  • Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
  • Medical and Wellness Benefits.
  • Comprehensive Insurance Coverage.
  • Local/Overseas Career Development & Growth Opportunities.
  • Holistic Learning and Development Opportunities.
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