BOH Manager - Stewarding (One&Only) at Kerzner International

Key Duties and Responsibilities

• Supervises the function of all Stewarding Department employees, facilities, operation and cost.

Controls, on an on-going basis, the following:

• Quality levels of product and service
• Guest satisfaction
• Operating cost
• Sanitation, cleanliness and Hygiene
• Efficient waste / recycling management
• Establish and maintain such systems and methods of operation as are necessary to supply all outlets and production areas with clean, correct and timely mise-en-place, minimize cost through breakage, loss and excessive chemical usage and appropriate staffing levels.
• Establish and maintain effective employee relations.
• Must perform and train on all stewarding duties.
• Conduct under the guidance of the Executive Chef (Back of House Manager), such functions as employee orientation, on the job performance appraisal, coaching, suspension if necessary to ensure appropriate staffing and productivity.
• Adhere to formal training plans and conduct on the job training sessions for Stewarding Department employees.

Get all administrative work required for Stewarding done on time, including but not limited to the following:

• Attendance records
• Duty rosters
• File on casual employees
• Health inspection records (Assure compliance with Health Department standards)
• Hygiene inspection records
• Ensure cleanliness of all facilities (kitchens) and equipment.
• Ensure all colleagues on shift maintain grooming standards
• Liaise with the Executive Chef (Back of House Manager) on preventive maintenance work and co-ordinates with engineering.
• Perform related duties and special projects assigned.
• Look after his/her assigned guests in all aspects and ensures 100% guest satisfaction.
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Throughout the shift – continuously walk through all areas
• Updating all Colleague Logs/ Files
• Assign/re-assign colleagues during shift to areas of need (i.e. banquet function – or one restaurant gets very busy, etc)
• Participate in dishwashing, garbage removal, silver polishing, pot washing or any other stewarding area as necessary in accordance with department needs (based on staffing or business levels!)
• Act as “stockers” – receives calls from areas and must supply equipment.
• When required – be responsible for assisting all operations with requirements.
• Control stocks for daily use in the department (cleaning products, mop heads, etc.)
• Check breakage bins – keep the levels low…replace as required.
• Control breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work – correcting any behaviour that is observed.

Skills, Experience & Educational Requirements

• A high school certificate or equivalent and any other related qualifications, preferred
• A minimum of one year of previous experience working within a similar role, preferably within the hospitality industry
• Excellent communication and interpersonal skills
• Ability to effectively manage workloads, meet deadlines, assess priorities, and manage multiple tasks
• Ability to work autonomously
• Demonstrated experience managing projects and working within financial budgets
• A passion for building excellent relationships with colleagues