Hotel Assistant Executive Steward
Executive steward or executive chef.
To achieve company goals, F&B goals, stewarding goals, customer satisfaction, clean, sanitized and organized kitchens. Manage the department while in charge.
- associate team
- management team
- local community and vendors
|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 company’s financial goals.
- Achievement of departmental goals.
|Areas of Responsibility|
- Develop and implement strategies for stewarding that are aligned with the company’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 schedule to assure 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 for 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 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 is organized and clean.
- Check the garbage area while garbage is being removed and afterwards, and make sure garbage room area is sanitized and disinfected.
- Make sure banquet props and any other equipment are back in place.
- Notify your manager of any equipment shortage 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 to meet or exceed objectives.
- Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
- Improve continuously: Constantly assess and adapt 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 and suppliers; develop and sustain personal contact to provide mutual benefit.
- Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
|Key Skills and Requirements|
- One or two years of management experience in kitchen operations.
- 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: Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
Hotel Assistant Executive Steward.doc