Job Description

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor\xe2\x80\x99s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow\'s hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"



Job Purpose

This position is responsible for the supervision and management of the Stewarding department to deliver an excellent Guest and Team Member experience while supporting the overall Back of House operations.

Primary Responsibilities

Operation

• 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 the Training Managers and 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 and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up

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

• Ensure a healthy and safe working environment

• Assist Talent & Culture Department to interview, select and recruit full-time & part-time Stewards

• Ensure that new hire induction and required trainings are completed within three months of employment

• Provide training to team members and casual labour on all aspects of Stewarding operations according to the requirements in the department\xe2\x80\x99s Standards

• Observe, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if required

• Maintain department communication logbook and update notice board.

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