Head Steward at Ogeyi Place Hotels Limited

Job Brief

• He / She is responsible for enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.
• Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment maintenance, banquet plating, and food running.
• Stewards work closely with other members of the kitchen staff.
• They are also responsible for cleaning up after cooks prepare meals in the kitchen.

Primary Duties Responsibilities of a Head Steward

• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Supervise the duties of all stewarding department employees, facilities, operations, and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of products and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards to make clean-up more efficient.
• Ensure water temperature and chemical levels are appropriate for cleaning and documented.
• Assist with Banquet plate-ups and buffets by transporting and ensuring adequate stock.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Coordinate with the Food and Beverage Manager and Outlet Manager to check their requirements for the day and the next day.
• Assist in the location, movement, and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chef, Banquets, and catering Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware/flatware.
• Take all necessary actions to reduce the breakage of China and Glassware.
• Supervises employee’s ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
• Ability to work well under pressure in a fast-paced environment.
• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognizing the contributions of team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
• Carry out any other reasonable task set by the Hotel’s Management.

Departmental Profitability:

• Minimizes cost through breakages, loss control and excessive use of chemicals
• Establishes minimum operating par stocks and supplies
• Participates in the preparation of the F&B department budget and goals
• Controls departmental expenses
• Controls payroll costs
• Controls the consumption of chemical and cleaning supplies
• Controls the requisitioning, storing, stocking and washing of equipment and restaurant material according to par stock levels avoiding breakage and pilferage
• Maintains periodic inventory records ofitems

Health and Safety:

• Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adhere to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

Qualifications

• B.Sc / OND
• 1 year of experience

Requirements:

• Good organizational and planning skills
• Good communication skills
• Ability to work under pressure
• Ability to work on their own or in teams
• Flexibility to respond to a range of various work situations
• A passion for building excellent relationships with colleagues
• Stewarding Skills and Kitchen and Stewarding Equipment Knowledge.