REQ6323 Supervisor, Steward (Open)
POSITION SUMMARY:
The Supervisor, Steward is accountable for delivering on the Studio City vision, standards and objectives through a strategic approach to managing a business operation that focuses on developing business strategy, entrepreneurism and innovation, high team involvement and creating best Practice.
PRIMARY RESPONSIBILITIES:
- Manage and organize a team
- lead and motivate team performance to achieve business goals
- rostering
- training (planning, compliance, employee attendance)
- maintenance of up to date employee records
- Deliver professional, responsive, efficient and courteous back of house services to support the smooth running of business operations
- Monitor, review and innovate work processes and systems to ensure optimal quality service delivery.
- Manage and maintain all kitchen inventory and equipment
- This includes storage, tracking and stock-take of all chinaware, glassware, flatware and equipment for events.
- Maintain the highest standard of hygiene and safety of the workplace and facilities
- Keep outlet ahead of HACCP standards
- Ensure that all HACCP folders, forms, records and procedures are adhered to and updated at all times
- Provide or supervise all training involved within the outlet from HACCP to on the job training
- Follow OSH team/ Stewarding safety guidelines, work correctly
- Direct and manage the finance and administration functions of steward operations and services
- Maximize employee productivity and achieve optimum staffing levels to minimize payroll
- Assist to manage labour and outlet costs on a daily basis and ensure continual awareness of monthly costs
- Assist to drive the business in order to maintain costs increase revenue
- Ensure that Studio City policies and procedures are strictly adhered to by all Stewarding employees
- Act in accordance with Studio City policies, Human Resource policies, Food and Beverage Department policies and standard procedures including Health and Safety compliance.
- Meet daily with Chef de Cuisine /Senior Sous Chef to discuss day to day operational issues and future operational strategies
- Adhere to all Company policies and procedures
- Perform other reasonable job duties as assigned by superior from time to time
- Report accidents, injuries and unsafe work conditions to superior
KEY PERFORMANCE INDICATORS:
- Able to lead by example by managing personal work priorities and professional development
- Able to lead, coach, facilitate and empower others
- Able to create best practice e.g. to manage operations and achieve planned outcomes; to manage quality customer service
- Able to create an innovative culture
QUALIFICATIONS:
Experience
- Proven management capability and business acumen in kitchen, stewarding operations and leading teams
- Extensive experience in Stewarding/Kitchen operations within a five star service environment
- Minimum 2years experience in Steward position
Education
- Compliment on-the-job experience would be an advantage.
- Secondary school certificate or equivalent professional training
Skills/Competencies
- Adheres to, and supports the Company’s Vision and Values and how it impacts the Business Units/functions
- Displays a high commitment providing exceptional internal customer service
- Achieves agreed objectives and accepts accountability for results
- Anticipates and assesses issues, risks or opportunities facing the company and applies effective, creative solutions
- Decision making ability and judgement
- Strong planning, organization and time management
- Ability to work under pressure
- Possess good communication skills and Strong inter-personal skills
- fluency in local language-Cantonese, knowledge of additional languages a must-Mandarin, English
- Exceptional grooming standards and work ethics to meet company expectation
- Ability to work on flexible shift including overnight, weekends and holiday on rotation basis
- Ability to work on overtime when needed
Advantageous Skills
