Assistant Manager - Stewarding

Job Summary –

• To assist the Stewarding Manager in ensuring the efficient and economic operation of the Stewarding Department in support of all other operating departments, supplying services as required to the entire operation, and overseeing the operating equipment inventory.

Essential Duties and Responsibilities – (Key Activities)

Administration

• Assists to oversee the preparation and update of individual departmental operations manuals.

• Assists to conduct regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

• Assists to provide the materials department with detailed product and purchase Specifications for items used in the outlet.

Guest Satisfaction

• Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.

• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintains positive guest and colleague interactions with good working relationships.

• Spends time in the operation (during peak periods) to ensure that it is managed well by the respective Stewarding associates and functions to the fullest expectations.

Finance

• Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

• Assists to ensure that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.

• Together with the Stewarding Manager, ensures that all costs are well controlled, within the established operating expenses budget.

• Assists in the formulation of annual operating budget in determining projected operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.

• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

• Manages costs proactively based on key performance indicators, works with the respective heads of department as appropriate.

• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Operations

• Ensures that minimum brand standards have been implemented.

• Ensures that all Food and Beverage Essentials are implemented.

• Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

• Works closely with other Food and Beverage Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Ensures that Stewarding associates work in a supportive and flexible manner with other departments, in a spirit of “Ways We Work”.

• Is hands-on and present at all times in the operation, especially during busy periods.

• Strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items and to ensure that the outlet is adequately equipped.

• Assists to conduct monthly inventory checks on all operating equipment and supplies.

• Controls the requisitioning, storage and careful use of all operating equipment and supplies.

• Assists to conduct daily pre-shift briefings to associates on preparation, service and Food and beverage events.

• Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.

• Ensures that each outlet is supplied with clean and dry operating equipment.

• Ensures that the food production areas are supplied with clean and dry kitchen utensils.

• Supervises night cleaning contractors in kitchen and back-of-house food and beverage areas.

• Ensures that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to established standards.

• Has thorough understanding and knowledge of all Food and Beverage equipment needs and network with sister hotels and other hotels to borrow equipment as and when needed.

• Ensures that the back-of-house areas are kept clean and organised.

• Prepares and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.

Human Resources

• Assists in the recruitment and selection of all Stewarding associates. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting associates.

• Oversees the punctuality and appearance of all Stewarding associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Maximises the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

• Assists to conduct annual performance development discussions with associates and to support them in their professional development goals.

• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.

• Plans and implements effective training programmes for associates in coordination with the Training Manager and Departmental Trainers.

• Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.

• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

• Supports the implementation of WWW, demonstrating and reinforcing Rosewood Hotels & Resorts’ Values and Culture Characteristics.

• Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.

• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

• Assists to feedback the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.

Other Duties

• Exercises responsible management and behaviour at all times and positively representing the hotel management team and Rosewood Hotels & Resorts.

• Understands and strictly adheres to rules and regulations established in the associate handbook and the hotel's policies concerning fire, hygiene, health and safety.

• Ensures high standards of personal presentation and grooming.

• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

• Attends training sessions and meetings as and when required.

• Carries out any other reasonable duties and responsibilities as assigned.

• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.

• Models the company’s culture, vision, mission and core values at all times.

Others

While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

• Career Opportunities
• Training & Development
• Insurance
• Accommodation - Hoiana Staff Village
• Employee shuttle bus service
• Uniform

Required Skills –

• This position requires excellent organizational skills, time- and people management

• Solid leadership and training skills

Qualifications –

• Hotel or business degree preferred

• FSMS or HACCP trained and certified

Experience –

• Three to five years supervisory experience in hotel Food and Beverage operations