Summary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results
- Lead and manage all aspects of the Stewarding team to ensure high levels of service excellence and compliance with applicable health and safety legislation is achieved
- Develop, implement and communicate effective department policies and control procedures to protect the Hotel’s assets
- Maintain inventory of all flatware, tableware and kitchen equipment; source and place orders as required
- Ensure staff are fully trained to effectively and safely operate all kitchen equipment
- Conduct regular inspections of kitchen and other areas within remit to ensure cleanliness to HACCP standards
- Prepare and manage annual and monthly department operating budget, and report data to Food & Beverage leadership as required
- Assisting in the preparation of the department capital plan and strategic projects as required
- Schedule and manage staff to support both our service level commitments and labour cost goals
- Ensure that Hotel assets are maintained (clean and in working order) by establishing and maintaining strong vendor relationships and appropriately utilizing support provided by our internal Engineering Department as required
- Resolve function related concerns in a prompt and efficient manner, follow correct documentation procedures and ensure managers and relevant departments are notified in a timely manner
- Conducting daily shift briefings, ensuring that our colleagues are well informed and prepared to deliver outstanding service
- Ensure implementation of proper waste management activities according brand, international industry and local legislative safety standards
- Consistently offer professional, engaging and proactive service while supporting fellow colleagues
- Demonstrate Fairmont core values in all interactions
- Follow and ensure compliance with all corporate, hotel and departmental policies and procedures
- Participate in hotel committees
- Perform any other function related duties and projects as assigned
- Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
Qualifications:
- At least 3 years’ previous experience as Chief Steward in a luxury high volume (+250 rooms) hotel stewarding environment
- Chemical handling training is required
- Must have current ServSafe and HACCP (minimum Level 3 Supervising Food Safety course) certifications
- Advanced knowledge of US hygiene and safety regulations is required
- Proven strong supervisory/leadership skills and the ability to meet high levels of service excellence
- Demonstrated inventory control management experience is required
- Demonstrated ability to coach and to train Colleagues ensuring compliance with Fairmont Standards and international Hygiene & Safety Regulations is required
- Demonstrated financial literacy and the ability to work within an established budget is required
- The ability to demonstrate an understanding of mechanical concepts and systems used in the Stewarding profession is required
- Proven ability to focus attention on guest needs, remaining calm and courteous at all times
- Proven strong organizational, analytical and decision making skills
- Proven ability to work efficiently in a demanding and fast paced environment
- Proven ability to work cohesively as part of a team in a multi-cultural, diverse environment
- Energetic, enthusiastic, self-motivated and a charismatic team player
- Knowledge of MS Office programmes is strongly preferred
- The successful candidate must be physically fit with a strong work ethic, highly responsible, reliable and has the ability to work extended hours including evenings, weekends and public holidays
Physical Aspects of Position (include but are not limited to):
- Frequent standing and walking for long periods of time throughout shift
- Frequent kneeling, pushing, pulling, lifting
- Occasional ascending or descending ladders, stairs and ramps
- Visual Effort: Medium
- Environmental Stress: Busy Atmosphere; Environmental stress: high- constantly going in and out of buildings.