Steward Spv

Description

• Assigns utility stewards to their stations and assigns any special cleaning.
• Follows up on assignments, making sure that all have been completed.
• Issues cleaning supplies to stewards, checking usage and making adjustments when needed.
• Provides assistance to all stewards as required, filling in at their stations when needed.
• Ensures that kitchen floors and walk-ins are clean by inspecting the work of utility stewards.
• Monitors cafeteria and provides assistance to kitchen personnel during set up and clean-up.
• Monitors dish machine and pot room areas and makes corrections when needed.
• Take inventory of existing china, glassware, etc. and reports to Kitchen Stewarding Executive.
• Ensures proper amount of dishes and lids have been set up by checking hot boxes.
• Monitors the breaking down and washing of all dishes and silverware from banquets.
• Orients employees to the department and hotel and provides on-the-job training on job responsibilities.
• Prioritises and assigns work.
• Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities.
• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
• Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
• Performs other duties required to provide the service brand behavior and genuine hospitality
• Attends work on time as scheduled.
• Follows hotel grooming and hygiene standards.
• Minimises safety hazards by following all safety rules and procedures.
• Keeps immediate manager promptly and fully informed of all problems or unusual matters of significance.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.
• At all time projects a favourable image of Brand to the public.

REQUIREMENTS

• 2 years experience in hotel food and beverage
• High school diploma required
• Excellent oral and written communication skills
• Collaborate effectively with other hotel employees and managers to ensure teamwork
• Able to resolve conflicts guests, supervisor and employee
• Ability to multitask and work well under pressure

https://harri.com/Radisson-Blu-Bengaluru-Atria-Point-Kitchen/job/2507601-kitchen-stewarding-supervisor?redirect=%7B%22url%22:%22%2Fradissoncareers%3Ffilters%3Dbrands%25253D5007581%22,%22group%22:%7B%22id%22:1503033,%22name%22:%22Radisson%20Hotel%20Group%22%7D%7D