Chief Steward urgently needed: Salary R15 000 per month

Durban, KwaZulu-Natal
R15 000 a month

RECRUITMENT FUNDI is seeking a well experienced Chief Steward to join this team of professionals.

SCOPE OF THE POSITION:

Maintains the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, control breakage and ensure equipment supply to all F&B outlets, guarantee safe working conditions, and keep the highest standards of sanitation

QUALIFICATIONS:

Must be able to motivate and inspire a team and work with the staff, get involved if need be
Must possess outstanding guest services skills, professional presentation, and good communication skills
Entrepreneurial thinking and analytical business thinking required, a good understanding of figures
Proficient in the English language (verbal & written) Zulu and or another African language would be suitable
Must be able to handle a multitude of tasks in an intense, ever-changing environment
Must be flexible in terms of working hours, public holidays, Easter and December holiday period
Computer literate
Must be accountable for the role

RESPONSIBILITIES:

Approach all encounters with guests and employees in a friendly, service-oriented manner
Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel
Ensure a safe and productive operation
Schedule all stewarding colleagues
Assure compliance with Health Department standards
Supervise and maintain the sanitation of kitchen, storerooms, hallways, dock, and equipment
Work with Executive Chef, Director of Banquets/Catering to anticipate equipment needs
Must perform and train on all stewarding duties
Ensure Material Safety Data Sheet (MSDS) Binder for chemicals is updated and compliant
Conduct monthly safety trainings for staff and make a record of this
Control cleaning chemicals weekly budget and forecast
Order and control of inventory of all cleaning materials and chemicals
Participate and support the hotel’s Green Team initiatives
Lease with Ecolab representatives and all the other contracts we have for the heart of the house
Maintain the payroll as per standards and consistently manage productivity with casual labour
Keep updated with all items on the communication board and communicate to colleagues when required
Ensure all colleagues on shift maintain grooming standards
Ensuring proper pass off to other leaders using logbook
Ensure that logbook is read at the start of the shift
Check BEO’s – see what setups are needed to be done on shift and delegate this
At start of shift – do a complete walkthrough of Stewarding areas to observe the status of all areas. (This done after passes off from previous shift leader)
Make notes of all items that are needed to be done and follow up throughout the shift
Throughout the shift – continuously walk through all areas
Updating all Colleague Logs/ Files with assistance of Asst/Chief Steward
Assign/re-assign colleagues during shift to areas of need (i.e. banquet function – or one restaurant gets very busy, etc)
Participate in dishwashing, garbage removal, silver polishing, pot washing or any other stewarding area as necessary in accordance with department needs (based on staffing or business levels!)
Act as “stockers” – receives calls from areas and must supply equipment
When required – be responsible for answering the Stewarding phone and assisting all operations with requirements
Control stocks for daily use in the department (cleaning products, mop heads, etc)
Check breakage bins – keep the levels low…replace as required and keep an eye on problem breakage areas
Control breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work – correcting any behavior that is observed
Understand breakage concern areas and set up relative measures to alleviate this
Ensuring Safe and Healthy work environment for all the Guests and the Colleagues
Maintaining cleanliness of all kitchen areas as well as ensuring all maintenance needs are looked after
Ensuring all paper towel dispensers are full at all times throughout the shift
Ensuer correct chemicals are being used in the correct areas
Conduct shift briefing on a daily basis with point form information of daily happenings
Brief staff on relative massaging from the GM, Dir F&B and Exec chef
Performs job-related duties and special projects assigned
Performs daily checks on staffing level, quality control, maintenance, cleanliness
Report and record all maintenance issue, follow up on these to assure completion of the tasks
Communicate with Asst/Chief any issues arising with colleagues or other departments
When possible – have solution ready!
Report all accidents and unsafe areas or machinery
Understand process of IOD and health and safety measures
Must be able to foresee problematic areas of concern with machinery, equipment and chemicals
Ensure all vacation schedule’s and public holiday schedules are looked after
Approve any overtime when business levels are high
Manage and keep clean all F&B Golf carts
Be proactive at a weekly meeting with Exec chef on discussions of areas of improvement, staffing issues, productivity, ideas and financial

Please send through your updated CV and a recent head and shoulder photo to Mr. Andre Niemand at Recruitment Fundi.

Please consider your application unsuccessful should you not be contacted within seven (7) days.

Apply Now

Source: Indeed