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chief steward

Hilton

<div>Chief Steward
A Chief Steward trains, supports, and motivates the Back of House Team to deliver an excellent Guest and Member experience while managing cleaning schedules, moving and storing necessary equipment, and observing safety guidelines. 
 
 
What will I be doing? 
As a Chief Steward, you are responsible for training, supporting and motivating the Back of House Team to deliver an excellent Guest and Member experience. A Chief Steward will also be required to manage cleaning schedules, observe COSHH and Hilton Hotel Health and Safety Manual guidelines, and ensure that machinery is operated properly, efficiently, and is moved, stored, and available when needed. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Run the Back of House Department efficiently and to consistent high standards</li>
<li>Manage, train and develop the Back of House team</li>
<li>Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed</li>
<li>Ensure the flow and supply of operating equipment's meets bar, banqueting and restaurant requirements</li>
<li>Oversee the cleanliness of all food and beverage outlets and the Team Restaurant</li>
<li>Ensure the Stewarding Team has full knowledge and understanding of compliance regulations as they effect sanitation and hygiene, as set by internal and local legal requirements</li>
<li>Identify and develop new revenue opportunities</li>
<li>Work with the banqueting functions to ensure the accurate and timely preparation of individual plates/orders</li>
<li>Observe guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements</li>
<li>Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or Maintenance Manager</li>
<li>Ensure machinery is operated properly, efficiently, safely and in accordance with the Hotel Health and Safety Manual</li>
<li>Assist in the location, movement and storage of operational equipment</li>
<li>Assist in the stock take of equipment and other items as required</li>
<li>Work with all departments to ensure items that are required for service are available when needed</li>
<li>Ensure team members adhere to all Health and Safety and Hygiene Regulations</li>
<li>Carry out any other reasonable task set by the Hotel's Management</li></ul>
What are we looking for? 
A Chief Steward serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Good organisational and planning skills</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on their own or in teams</li>
<li>Flexibility to respond to a range of various work situations</li>
<li>A passion for building excellent relationships with colleagues</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>A high school certificate or equivalent and any other related qualifications</li>
<li>Previous experience in supervisory role</li>
<li>Experience in hotel / leisure industry</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chief Steward

Mövenpick

<div>Company Description 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. 
Job Description 
BASIC FUNCTION
Strong accent is to be given to the hospitality towards the guest as a prime goal and thus to maintain and develop the attitude of the related staff. Exercises strong leadership and gives a special attention to visible management in the front area, especially during main service hours.
Close co-ordination between Front Office, Housekeeping and the Sales as well as the Guest Relation.
To maintain our standards of quality, service and facilities in all departments over which he/she has responsibility and authority. Is responsible for the overall smooth and economical running of the entire Food &amp; Beverage department.
Assisting the management in implementing and supervising the Operational Standards as well as the Hotel&rsquo;s internal rules and regulations.
SCOPE
Must be thoroughly familiar with all ACCOR corporate and local Operational and Gastronomy Standards and ensure they are followed. Must assist all Department Heads under his/her control in the accomplishment of their objectives. Must accomplish obligations and goals as outlined below.<ul><li>
Organisation of F&amp;B administration</li><li>
Compilation of and adherence to financial budgets within F&amp;B (Avg. covers, revenue, costs &amp; related expenses).</li><li>
Co-operation with hotel&rsquo;s Rooms Division Guest Relation</li><li>
Co-ordination with Sales Offices</li><li>
The following duties within frame of work:</li></ul><ul><li>
Commercial / Sales</li><li>
Kitchen and Food Production, Storage</li><li>
Stewarding &amp; Buffets</li><li>
Administration / F&amp;B Control / Purchasing</li><li>
Quality / Product / Image</li><li>
General</li></ul>
RESPONSIBILITY &amp; AUTHORITY
Internal:
Works in harmony with colleagues, Housekeeping, Sales &amp; Accounting
External:
Clients of the hotel, suppliers and other business partners.
Materials:
Operating supplies, machinery and assets within his/her area.
COMMERCIAL / SALES<ul><li>
To maintain on a day-to-day basis the standards and policies of the Hotel as agreed by the General Manager.</li><li>
Together with the GM and the Financial Controller has to plan the yearly targets and financial budgets for F&amp;B area.</li><li>
Is responsible for the annual planning of food promotions.</li><li>
Monitors new offers in respect of planning, test cooking, printing matters and advertising, decoration and background music.</li><li>
Initiates and supervises staff sales training to promote additional selling.</li><li>
Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, merchandising, operating, payroll and food cost, cleanliness, sanitation and hygiene.</li><li>
Checks permanently the Room Service and guaranties a well organized and fast service.</li><li>
Makes sure that mini bar filling up procedures are done correctly and swiftly.</li><li>
 Supervises all outside catering and in-house parties in respect of sales, organization and proper service during the event.</li><li>
Makes sure offers and calculations are done properly and billing is done accordingly.</li><li>
Co-ordinates and monitors tour group dining.</li></ul>
KITCHEN &amp; FOOD PRODUCTION, STORAGE<ul><li>
Controls the quality standard of food in the entire operation.</li></ul><ul><li>
In collaboration with the Chef ,ensures all preparation of food is done according to our recipes and presentation standards.</li><li>
Kitchen Organisation: Supervises Chef in regard of staff productivity, work schedules, work procedures, food cost.</li><li>
Recipes and Manuals: Checks the production of food according to recipes and is responsible all files are up to date and in proper usage.</li><li>
Storage of F&amp;B: Checks permanently all store rooms and fridges and ensures the food is stored properly, clean and hygienic. Makes sure only fresh and valid (expire date) food or beverage is in the stores. Also checks temperatures in all cooled devices.</li></ul>
STEWARDING AND BUFFETS<ul><li>
Follows up the procedures of washing up, usage of cleaning material staff efficiency and equipment.</li><li>
Follows up the Stewarding department in the cleaning of all concerned areas and assigns special duties to Chief Steward in regard of cleanliness &amp; hygiene.</li><li>
Is responsible for the control and consumption of china, glass and cutlery. has the breakage under control as well as the stock levels in the store (in co-ordination with accounting).</li></ul>
ADMINISTRATION / CONTROL / PURCHASING<ul><li>
Checks work schedules of the entire F&amp;B division and secures staff is planned to the requirement of the operation.</li><li>
Advises purchasing in respect of quality and quantity (together with Chef).</li><li>
Has the right to refuse delivery if commodities do not comply with our specifications and quality standards.</li><li>
Signs all purchase orders in respect to quantities ordered.</li><li>
Supervises closely Food Cost Controller to guarantee a cost according to the financial targets, to recognize price increases and adjust prices accordingly, if necessary.</li><li>
To make sure discounts and complimentary are administered and approved according to the internal policy.</li></ul>
GENERAL / MISCELLANEOUS<ul><li>
Co-ordination and information with the Housekeeping, Sales and Accounting.</li><li>
Ensures all staff are thoroughly familiar with the Hotel&rsquo;s emergency procedures and is in a state of preparedness for any emergency which may occur.</li><li>
Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the T&amp;C &amp; L&amp;D Manager.</li><li>
Review reservation books daily.</li><li>
Maintains a monthly overview of vacation- and public holiday balance of all staff and delivers a monthly consolidated summary to the T&amp;C Department.</li><li>
Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for field of responsibility.</li><li>
Assumes responsibility of MOD when scheduled to do so.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Hotel Management Degree / Diploma in Food &amp; Beverages.</li><li>
Minimum 2 years of relevant experience in a similar capacity.</li><li>
Excellent reading, writing and oral proficiency in English language.</li><li>
Ability to speak other languages.</li><li>
Good working knowledge of MS Excel, Word, &amp; PowerPoint.</li></ul> 

Additional Information 
<ul><li>
Strong leadership, interpersonal and training skills</li><li>
Good communication and customer contact skills</li><li>
Results and service oriented with an eye for details</li><li>
Ability to multi-task, work well in stressful &amp; high-pressure situations</li><li>
A team player &amp; builder</li><li>
A motivator &amp; self-starter</li><li>
Well-presented and professionally groomed at all time.</li></ul>
We are an inclusive company and our ambition is to attract, recruit and promote talent.
When you join us, you become part of team that put people first -its guests-its colleagues and its owners. At Anwar Al Madinah, you are much more that an employee, you are respected member of a company where relationships matter most.</div>

Director of Food & Beverages

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2 chief steward jobs IN Yanbu

Chief Steward

Director of Food & Beverages