Accor
Company Description
Sofitel Al Hamra Beach Resort
Job Description
- To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
- To strictly adhere to the established operating expenses and ensure that all costs are controlled.
- To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
- To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
- To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
- To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
- To implement a flexible scheduling based on business patterns.
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
- To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
- To establish and strictly control inventories and to the par stocks in the operation for all operating equipments, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipments and supplies.
- To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
- To organize in a proper way all equipment storage with full codification for all labeled items
- To control the requisitions, storage and careful use of all operating equipments and supplies.
- To conduct daily pre-shift briefings to ambassadors on preparation, service and hotel events.
- To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
- To supervise night cleaning in kitchen, front (Open Kitchen) and heart-of-house food and beverage areas.
- To ensure that heart-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
- To ensure that the back of the House areas are kept clean and organized.
- To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
- To handle suppliers enquiries in a courteous and efficient manner.
- To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene Manager.
- To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
- To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.
- To maintain the Daily Log Book.
- To report “Lost & Found” items.
- To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
- To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
- To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
- To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
- To ensure that all operating equipments provided to the departments are kept in good condition.
- Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
- Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
- Must apply the Sofitel Food & Beverage rituals.
- To respond to any changes in the Engineering function as dictated by the industry, company and hotel.
- To identify and develop young talents within the organization for future potential growth within the company.
- To carry out any other reasonable duties as assigned by the Executive Chef.
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