To prepare and update the departmental operations manuals.
To attend weekly food and beverage and department head meetings, as scheduled.
To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
To maintain and utilize other departmental and associate communications channels, e.g. notice boards, logbooks, handover reports, etc.
To provide the purchasing management department with detailed product specifications for items used in the various outlets and outlet kitchens.
To ensure that associates provide excellent service to internal customers as appropriate.
To handle all internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
To proactively manage all costs.
To maximize associate productivity through the use of multi-skilling, multi-tasking, and flexible scheduling in order to meet the financial goals of the outlet as well as the expectations of the guests.
To assist in the preparation of the annual business plan and the monthly forecast of revenues and expenses.
To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
To work closely with culinary and outlet associates to ensure that operating equipment is cared for to maximize its useful life and to minimize breakage.
To ensure the cleanliness of all kitchen and back-of-house areas of food and beverage.
To clean and restock all operating equipment for all outlets and banquets.
To liaise closely with the outlet associates with regards to their needs for operating equipment and its placement.
To monitor all stewarding operations, especially during peak business periods, assisting and making adjustments where necessary.
To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
To make sure that associates work in a supportive and flexible manner with other departments.
To work with the director of engineering to ensure that stewarding equipment is properly maintained and cared for.
To assist in the recruitment and selection of stewarding associates. To follow hotel guidelines when recruiting and use a competency-based approach to selecting associates.
To oversee the punctuality and appearance of stewarding associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
To maximize the effectiveness of stewarding associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
To conduct annual performance development discussions with associates.
To implement effective training programs for associates in coordination with the training and development manager and the outlet’s departmental trainers.
To prepare and post weekly work schedules for stewarding associates, making sure that they reflect business needs and other key performance indicators.
To encourage associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
To ensure that all associates have a complete understanding of and adhere to associate rules and regulations.
To ensure that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Supports the implementation, demonstrating and reinforcing New Coast Hotel’s values and cultural characteristics.
To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
To respond to changes in the food and beverage function as dictated by the industry, company, and hotel.
To read the hotel's associate guidebook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health, and safety.
To attend training sessions and meetings as and when required.
To carry out any other reasonable duties and responsibilities as assigned.
The ability to produce high-quality work in a consistent and reliable manner, in support of the hotel’s standards and processes
The ability to identify priorities, solve problems, produce desired results and be accountable for commitments
The ability to build relationships within and across functions, balance individual and team goals, respect others and value different perspectives.
The ability to listen actively and identify appropriate messages and delivery methods to effectively influence others.
The ability to initiate action, make decisions, adapt, drive change, use resources efficiently and solve problems quickly, creatively and practically
The ability to identify needs, shape actions and add value to relationships based on a central focus of customer satisfaction
Ideally with a relevant degree, apprenticeship or diploma in hospitality or restaurant management.
Minimum 2 years work experience as chief steward or assistant chief steward in a hotel or large restaurant with good standards.
