Stewarding Supervisor

Overview Join to apply for the Stewarding Supervisor (NUSTAR) role at Robinsons Land Corporation Role details and responsibilities are listed below. Responsibilities Assists the Assistant Chief Steward and Chief Steward in ensuring the efficient and economic operation of the Stewarding Department in support of all other operating Departments, supplying services as required to the entire operation, and overseeing the operating equipment inventory. Knowledge To have thorough knowledge of the use of all operating equipment and cleaning process. To be aware of the hotel hygiene and sanitation standards and procedures. To be aware of the hotel fire and life safety standards and procedures. Stock/Cost Control Control flow and supply of operating equipment (chinaware/ glassware/ silverware/ flatware etc.). Maintain inventories and par stock compilation. Ensure cleanliness and order of all stewarding stores (labelling etc.). Arrange requisition of par stocks and supplies of stewarding storeroom to ensure sufficient items for operations at all times. Cost Control Practice economy of chemical and cleaning supplies, electricity and water whenever possible. Leadership / Staffing Observes staff performance/ grooming/ punctuality. Ensure that staff are equipped with the proper knowledge and equipment in order for them to work efficiently. Ensure that staff implement the procedures for safety, hygiene and sanitation according to hotel standards. Enforce staff motivation and team building. Operation Prepare adequate and appropriate equipment for projected F&B needs Ensure that equipment is replaced in the correct areas after usage Monitor on pest control Supervise the following: Kitchen overnight cleaning. Floors/ wall cleaning in the kitchen. Kitchen equipment cleaning. Washing & sanitizing of all walk-in chillers & freezers. Cleaning & sanitizing ice machines. Cleaning of shelves and filters. Cleaning of all food trolleys (gastronome). Silver, bronze, copper polishing. Washing of dirty F&B operating equipment. Dishwashing process/ maintenance of the equipment. Handling and cleaning of equipment trolleys. Garbage disposal & cleaning of garbage room & Receiving Bay. Ensure that the following is implemented to facilitate effective cleaning: Correct procedures according to standards; correct cleaning agents and quantity; correct type of cleaning equipment; proper handling of equipment (e.g. appropriate temperature control of machine). Food Safety Management System/ HACCP/Fire Life & Safety Ensure safe working practices. Set safety standards. Analyses accident statistics. Apply accident prevention measures. Possesses full knowledge of emergency procedures. Attends scheduled employee training and periodic reviews on departmental responsibilities in case of emergencies. Responds to emergency calls as may be required. Monitor cleanliness and hygiene standards. Conduct regular inspection of all areas. Constantly monitors cleanliness standards. Monitor pest control procedures. Knows, understands and implements all established policies and procedures. Qualifications Successful completion of related courses such as Food Safety training / certificate (HACCP). Minimum 3-5 years’ experience in supervising Stewarding department in an International Hotel. Experience in a high-volume operation, working with international teams. Training in F&B Kitchen areas and Hygiene and food safety management teams. Ability to stand and / or walk for an extended period of time during the shift. Ability to work on flexible shifts including overnight, weekends and holiday on rotation basis. Good knowledge of cleaning procedures, chemicals and cleaning agents, etc. Good administration skills. Possess good communication and inter-personal skills. Minimum intermediate level understanding of Microsoft applications, including Word, Excel and Power Point. Must be able to understand English, Filipino and Cebuano. Natural leader with positive attitude. Experience Range 1 - 3 years Job posted on #J-18808-Ljbffr