Executive Steward or Executive Chef
To achieve hotel goals, food and beverage goals stewarding goals, employee satisfaction, clean sanitized cafeteria, and to manage the department while in charge.
- Associate team
- Management team
- The local community
|Indicators of Success|
- Achievement of customer satisfaction and loyalty goals
- Achievement of F & B revenue, profit and customer satisfaction goals
- Achievement of employee satisfaction and retention goals
- Achievement of the hotel’s financial goals
- Achievement of departmental goals
|Areas of Responsibility|
- Check work area for proper equipment and sanitation.
- Check and refill all dispensers (soap, napkins, paper cups, paper towels etc.).
- Keep storage area clean and organized.
- Keep work area clean (floors, walls, ceilings, shelves and equipment).
- Sweep, mop and clean garbage when needed. Use “wet floor” sign.
- Clean and set up coffee station, juice machines, microwave, fridge or any other machine.
- Check buffet carts for cleanliness, and make sure all equipment works properly.
- Before, between and after meal periods, make sure to keep a clean environment.
- Report unusual situations to your supervisor (leaks, broken items, etc.)
- Do not operate any machine without following the safety procedures.
- When moving and lifting equipment, do it the right way only. Ask for help when needed.
- Always leave a clean area for the next person.
- Health and sanitation code requirements must be met at all times.
- Wash all glassware, chinaware, silverware and hollowware and store it only in assigned racks, always on dollies.
- Never use front-of-the-house (FOH) linen for any cleaning job. Use only designated rags.
- Clean all spills as they happen, and post “wet floor” sign to prevent accidents.
- Always return brooms and mops to a designated area called “mop station.”
- All attendants are responsible for safe working conditions. Potentially unsafe situations or environments must be corrected or shown to the manager immediately.
- All attendants must be properly dressed per guidelines before reporting to work.
- Specific dress requirements for working in public areas must be met at all times.
- Wipe down all counters and surfaces (shelves, tops, bottoms, posts etc.).
- All attendants must assist the kitchen crew if needed or requested.
- Develop and implement strategies for stewarding that are aligned with the hotel’s F&B objectives.
- Create a good working atmosphere for employees through communication skills and reinforcement.
- Deliver the company experience to employees and guests through great service, clean and polished equipment, good manners and great human skills.
- Always be properly dressed and presentable, with a professional manner.
- Check, tour and inspect all stations, kitchens and back-of-the-house (BOH) areas when arriving and before leaving.
- Make sure dish machines and other machines are maintained and clean.
- Check the schedule to make sure your employees are here and on time.
- Distribute chemicals and cleaning supplies to stewards.
- Distribute a “side duties list” to your employees and check that everything is done before the end of their shift.
- Assign working areas to your employees.
- Check all BEO’s for any upcoming events.
- During slow periods, keep your employees busy by cleaning and keeping the BOH well maintained.
- Make sure all equipment is in its proper area.
- Assist in any BOH area when needed.
- Instruct your employees on how to avoid accidents or dangerous actions.
- Monitor arrival time, breaks and departure time of your employees.
- Receive deliveries of equipment and store it in the right place.
- Teach your employees to work as a team.
- Do inventory counts whenever needed and maintain par level of stock.
- Make sure silver room and office are organized and clean.
- Check the garbage area during and after garbage removal, and make sure
- garbage room area will be sanitized, disinfected clean.
- Make sure banquet props and any other equipment is back to its place.
- Notify your manager for any shortage of equipment or any arising problem.
- Check all F&B outlets for any need before the end of your shift.
- Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
- Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
- Foster team work: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
- Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
- Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
- Build strong relationships: Foster trust and cooperation among coworkers, customers & suppliers; develop and sustain personal contact in order to provide mutual benefit.
- Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
|Key Skills and Requirements|
- Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
- Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
- Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
- Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
- One to two years’ management experience in kitchen operations and in food service.
Hotel Cafeteria Supervisor.doc