vovalean.blogg.se - Chief steward in hotel

To contribute to the high level of services in accordance with the company’s standard as prescribed in Standard Operations Manual.To create the first positive impression to the guests by greeting them in a warm welcoming manner-by name addressed.Attends seminars and technical exhibitions and reads relevant publications to keep him up to date in the Engineering field.Acts as a Project Manager between hotel and outside contractors or technical services on major projects.

Develop a team of technically proficient and generally helpful technicians to carry out all maintenance and repair work to standard with technical specifications.Ensure that all maintenance requests are prioritized and are dealt with in an efficient manner.Carry out continuous inspections to ensure the highest level of guest comfort is maintained and that all services are in proper working condition.Provide in-house mechanical and electrical servicing, repair and maintenance using well-trained, presentable personnel carrying out maintenance works in an efficient, discreet, and guest friendly manner.Control all payroll and business expenditure of the department.Liaise with P&C department over all team member matters including recruitment and interviewing.To prepare the Engineering budget for the property and provide the Engineering input into hotel strategic and operational planning exercises.Continually monitor the responsible use of energy in the hotel and implement measures resulting in energy cost savings.Plan and manage all preventative maintenance work, new projects, extensions, and renovations.To comply with all statutory and legal requirements for fire, health and safety licensing and provide all necessary safety equipment required for work to be carried out efficiently and safely.Within this, the key responsibilities for this position are: Avani+ Fares Maldives team members always finds new ways to look after the business, their guests, and their colleagues. To approve the duty roster of stewarding staff prepared by the Stewarding Supervisor so as to support the kitchen food preparation activities.Please note that this is not an exhaustive list of everything that needs to be done.To participate in the annual business planning exercise and prepare the stewarding budget, which will include purchasing plan, inventory level, manpower requirement, etc.To ensure that stewarding staff carries out their task according to the SOP.To supervise the proper removal of waste from the kitchens.In this respect, the incumbent liaises with the local health authorities and ensures that all health and hygiene regulations and practices are observed.

To oversee the cleaning of kitchen premises so as to maintain high level of hygiene standards in the kitchen areas.

Furthermore, the incumbent introduces and monitors control procedures to reduce breakages and losses. Items such as silverware are cleaned and polished on regular basis as required.

Conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions.

To manage the hotel’s inventory in respect of all chinaware, glassware, silverware, flatware and hollowware.

To assist the kitchen cooking staff in their daily food preparation by ensuring that the staff concerned are equipped with the necessary kitchen equipment which are in good working conditions.

He is also responsible for proper maintenance and inventory of all operating equipment in the Food & Beverage department. To ensure the hygiene and proper sanitation of working areas for storage, preparation and serving of foods in the hotel, and compliance of all relevant NEA legislations.