Chief Steward

• Schedule sufficient personnel for the optimal performance of their duties, staying informed of the daily requirements of the operation 

• Organize, train, and supervise your staff in the proper handling of equipment, internal operating procedures, discipline, presentation, and personal hygiene according to Paradisus brand standards.  
  Coordinate, control, and distribute workloads, as well as break schedules, vacations, and meal times, complying with personnel management policies and procedures.

• Establish jointly with the Executive Chef and the Food and Beverage Manager, the stock pair of the operating team. 

• Request, control and manage all equipment used in consumption centers, event service and banquets, in accordance with established policies and procedures. 

• Maintain the necessary supply in optimal conditions of presentation, operation and cleanliness in all consumption centers, before starting operations. 

• Staying continuously informed of the needs of each consumption center to keep their supply levels always full, in addition to covering any additional needs that may arise due to the operation. 

• Supervise the collection, washing and arrangement of dishes, glassware, cutlery and utensils, as well as the equipment and routine cleaning of all shelves for storage. 

• Conduct monthly inventories of all equipment in consumption centers, warehouses and storage facilities. 

• Develop operating requirements. 11. Maintain operating equipment in proper working order and handling. 

• Prepare, together with the Maintenance Manager, a schedule specifying dates, equipment and specific preventive maintenance tasks, such as lubrication, cleaning, defrosting or general renewal, according to the instructions.

• Carry out the setup of banquets and decoration of events, ensuring the timely supply of all the equipment necessary for their execution. 

• Ensure the collection and inspection of garbage, disposal and removal to the designated point, as well as the collection and classification of empty containers and bottles throughout the Hotel. 

• Maintain a continuous supply of ice in sufficient quantities at all food and beverage outlets. 

• Coordinate and supervise the performance of external companies that provide services such as fumigation, garbage removal, etc., monitoring compliance with the contracted services.

• Prepare requisitions for supplies such as detergents, cleaners, cleaning utensils, etc., according to the needs of the operation, controlling expenses and avoiding waste in their use. 

• Ensure that safety and hygiene standards are understood and correctly applied in the performance of tasks, minimizing risks and the number of accidents resulting from unsafe practices.

https://careers.melia.com/job/Jalisco-Chief-Steward-Meli%C3%A1%2C-Puerto-Vallarta/1287331901/