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The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

Key Responsibilities

  • Reports to Director of Food & Beverage / Executive Chef.
  • A courteous, professional and efficient service is provided at all times.
  • Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
  • Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
  • Ensure that the place of work and surrounding area is kept clean and organized at all times.
  • Execute and demand the team to execute the highest level of service and set-up standards at all times.
  • Be knowledgeable of all services and products offered by the hotel.
  • Produce reports and analysis of the outlet and present report in the monthly performance meeting.
  • Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Assist in preparation of the outlet’s budget.
  • Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
  • Identify errors and correct them as required during set-up, service and breakdown of operations.
  • Implement a flexible work schedule based on business patterns.
  • Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
  • Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
  • Attend all required trainings as described by the department.
  • Report incidents that require disciplinary actions immediately to the Head of Department.
  • Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
  • Constantly improve the product quality by sourcing the best available products.
  • Support activities and cooperation with the supplier
  • Organise all required outlet specific trainings as described by the department.
  • Undertake reasonable tasks and secondary duties as appointed by the Head of Department. 
  • Respond to any changes in the department as dictated by the hotel man.
  • Ensure that the opening and closing procedures established for the outlet are followed.
  • Be able to clean and wash dishes according to the established standards of performance.
  • Be able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance.
  • Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
  • Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
  • Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.
  • Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
  • Participate in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
  • Ensure a successful management of the department.
  • Display a hands on approach and being present in the operation at all times.
  • Implement flexible schedules based on required business patterns.
  • Strictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped.
  • Conduct quarterly full inventories of all operating equipment within the hotel, banquets and all related departments.
  • Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.
  • Conduct and participate in daily pre shift briefings with regards to outlets and banquets activities.
  • Ensure that all outlets and departments are supplied with clean and dry operating equipment.
  • Ensure that all production areas and departments are supplied with clean and dry utensils.
  • Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
  • Ensure networking with sister hotels and other hotels to borrow equipment as and when needed.
  • Be demanding and critical with regards to work processes, standards and performance.
  • Be innovative and entrepreneurial to review work processes with a cost efficient and saving approach.
  • Ensure a welcoming and courteous professional approach at all times.
  • Maintain daily checks and log reports of all areas responsible.
  • Report on a monthly basis to the Director of F&B and Executive Chef

o Monthly outlet report

o Monthly breakage and loss report

o Chemical consumption per area

o Trainers report

  • Plan the weekly and monthly duty roster, ensuring that stewarding is adequately staffed and manpower is efficiently handled and part time labor expenses are controlled.
  • Develop a multi-tasking approach throughout the department.
  • Ensure that all equipment specification lists are updated and controlled after every inventory.
  • Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department.
  • Coordinate all repair and maintenance reports for the respective departmental areas.
  • Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. i.e. cleaned, varnished and painted or polished.
  • Ensure accurate planning and cost control of all related expenses.
  • Strict adherence to all hygiene requirements 

Skills, Knowledge and Expertise

  • A passion for guest service
  • Working outside for extended periods in hot weather.
  • Previous experience in a 5 star property.
  • Managing a small team
  • Stewarding experience – beneficial
  • First Aid and CPR proficiency
  • Ability to work and communicate in a multinational environment
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Confirmed 2 hours ago. Posted 4 days ago.

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