Stewarding Supervisor- Egyptian Only
kempinski
Stewarding Supervisor- Egyptian Only
DescriptionSCOPE:
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.
OVERALL OBJECTIVES :
The job of Stewarding Supervisor is executed satisfactorily when:
All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
The sales are driven to the outlet’s full potential and that budget is adhered to.
A High quality of product and service is never compromised in the outlet.
The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
Innovation and new ideas are fostered, collected and communicated to the Head of Department.
Key ResponsibilitiesMAIN RESPONSIBILITIES\nResponsible to Ass. Chief Stewarding / Chief Steward\nA courteous, professional and efficient service is provided at all times.\nSet 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.\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nBe knowledgeable of all services and products offered by the hotel.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nIdentify errors and correct them as required during set-up, service and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.\n
\nAttend all required trainings as described by the department.\nReport incidents that require disciplinary actions immediately to the Head of Department.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nConstantly improve the product quality by sourcing the best available products.\nSupport activities and cooperation with the suppliers.\nOrganize all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nEnsure that the opening and closing procedures established for the outlet are followed.\nBe able to clean and wash dishes according to the established standards of performance.\nBe able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\nEnsuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.\nStrictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.\nAssist 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.\nEnsure a successful management of the department.\nAssist with a hands-on approach and being present in the operation at all times.\nImplement flexible schedules based on required business patterns.\nStrictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped.\nAssist in conducting quarterly full inventories of all operating equipment within the hotel, banquets and all related departments.\nEnsure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.\nAssist in conducting and participate in daily pre shift briefings with regards to outlets and banquets activities.\nEnsure that all outlets and departments are supplied with clean and dry operating equipment.\nEnsure that all production areas and departments are supplied with clean and dry utensils.\nSupervise contractors in kitchen and back of house areas of the Food & Beverage division.\nEnsure networking with sister hotels and other hotels to borrow equipment as and when needed.\nBe demanding and critical with regards to work processes, standards and performance.\nBe innovative and entrepreneurial to review work processes with a cost efficient and saving approach.\nEnsure a welcoming and courteous professional approach at all times.\nMaintain daily checks and log reports of all areas responsible.\nAssist to produce reports for the Director of F&B and Executive Chef\nMonthly outlet report\nMonthly breakage and loss report\nChemical consumption per area\nTrainers report\nPlan the weekly and monthly duty roster, ensuring that stewarding is adequately staffed and manpower is efficiently handled and part time labor expenses are controlled.\nDevelop a multi-tasking approach throughout the department.\nEnsure that all equipment specification lists are updated and controlled after every inventory.\nEnsure 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.\nCoordinate all repair and maintenance reports for the respective departmental areas.\nEnsure 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.\nEnsure accurate planning and cost control of all related expenses.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills, Knowledge and ExpertiseNATIONALITY: Eligible for a working permit in country of hire
EDUCATION: High School Graduate or equivalent
EXPERIENCE: To fill the position, one of the following is required:
3-5 years experience in a similar position or related to F&B
LANGUAGE: Ability to work and communicate in a multinational environment:
English – excellent oral and written skills
Additional language - beneficial
COMPETENCIES: Include the skills the candidate must have to fill this
position:\nTeamwork Building \nProblem Solving & Decision Making\nExcellent written and verbal communication skills\nListening Skills\nGood knowledge of dishwashing, pat washing and chemicals\nINDIVIDUAL
CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:\nPeople Oriented\nPassionate for European luxury\nSituational Awareness\nStraightforward\nAdaptability/Flexibility\nConcern for Quality\nResults Oriented\n\n
OTHER SKILLS: Depending on region and property.
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Application Deadline: 31 March 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Egypt - Cairo
DescriptionSCOPE:
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.
OVERALL OBJECTIVES :
The job of Stewarding Supervisor is executed satisfactorily when:
All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
The sales are driven to the outlet’s full potential and that budget is adhered to.
A High quality of product and service is never compromised in the outlet.
The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
Innovation and new ideas are fostered, collected and communicated to the Head of Department.
Key ResponsibilitiesMAIN RESPONSIBILITIES\nResponsible to Ass. Chief Stewarding / Chief Steward\nA courteous, professional and efficient service is provided at all times.\nSet 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.\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nBe knowledgeable of all services and products offered by the hotel.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nIdentify errors and correct them as required during set-up, service and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.\n
\nAttend all required trainings as described by the department.\nReport incidents that require disciplinary actions immediately to the Head of Department.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nConstantly improve the product quality by sourcing the best available products.\nSupport activities and cooperation with the suppliers.\nOrganize all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nEnsure that the opening and closing procedures established for the outlet are followed.\nBe able to clean and wash dishes according to the established standards of performance.\nBe able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance.\nEnsure that all garbage regulations i.e separation of items as well as the assigned garbage runs.\nHave the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.\nEnsuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses.\nStrictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.\nAssist 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.\nEnsure a successful management of the department.\nAssist with a hands-on approach and being present in the operation at all times.\nImplement flexible schedules based on required business patterns.\nStrictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped.\nAssist in conducting quarterly full inventories of all operating equipment within the hotel, banquets and all related departments.\nEnsure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment.\nAssist in conducting and participate in daily pre shift briefings with regards to outlets and banquets activities.\nEnsure that all outlets and departments are supplied with clean and dry operating equipment.\nEnsure that all production areas and departments are supplied with clean and dry utensils.\nSupervise contractors in kitchen and back of house areas of the Food & Beverage division.\nEnsure networking with sister hotels and other hotels to borrow equipment as and when needed.\nBe demanding and critical with regards to work processes, standards and performance.\nBe innovative and entrepreneurial to review work processes with a cost efficient and saving approach.\nEnsure a welcoming and courteous professional approach at all times.\nMaintain daily checks and log reports of all areas responsible.\nAssist to produce reports for the Director of F&B and Executive Chef\nMonthly outlet report\nMonthly breakage and loss report\nChemical consumption per area\nTrainers report\nPlan the weekly and monthly duty roster, ensuring that stewarding is adequately staffed and manpower is efficiently handled and part time labor expenses are controlled.\nDevelop a multi-tasking approach throughout the department.\nEnsure that all equipment specification lists are updated and controlled after every inventory.\nEnsure 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.\nCoordinate all repair and maintenance reports for the respective departmental areas.\nEnsure 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.\nEnsure accurate planning and cost control of all related expenses.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills, Knowledge and ExpertiseNATIONALITY: Eligible for a working permit in country of hire
EDUCATION: High School Graduate or equivalent
EXPERIENCE: To fill the position, one of the following is required:
3-5 years experience in a similar position or related to F&B
LANGUAGE: Ability to work and communicate in a multinational environment:
English – excellent oral and written skills
Additional language - beneficial
COMPETENCIES: Include the skills the candidate must have to fill this
position:\nTeamwork Building \nProblem Solving & Decision Making\nExcellent written and verbal communication skills\nListening Skills\nGood knowledge of dishwashing, pat washing and chemicals\nINDIVIDUAL
CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:\nPeople Oriented\nPassionate for European luxury\nSituational Awareness\nStraightforward\nAdaptability/Flexibility\nConcern for Quality\nResults Oriented\n\n
OTHER SKILLS: Depending on region and property.
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