Stewarding Attendant

Company Description

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Job Description

GENERAL PURPOSE:

To implement the cleaning and re-stock of clean equipment of the outlet stewarding station assigned to ensure smooth functioning and that hygienic standards are maintained under the general guidance of the Stewarding Supervisor in accordance to the Hotel’s Policies and Procedures.

MAIN RESPONSIBILITY

Operational:

• To provide a courteous, professional, efficient and flexible service at all times, following the hotel's Standards of Performance.
• To perform all duties and tasks in the assigned Place of Work (see attached Master Task List) to the standard set.
• To be entirely flexible and adapt to rotate within the different sub-departments of the Food & Beverage Division or any other Department of the hotel as assigned.
• To be fully conversant with all services and facilities offered by the hotel.
• To perform and strictly adhere to the opening and closing procedures established for the Place of Work as assigned.
• To monitor and exercise careful use of operating supplies in order to reduce spoilage and wastage.
• To clean all service cutlery, plates and utensils necessary for the station assigned according to prescribed Stewarding standards and procedures.
• To clean and maintain equipment, tools, fixtures, washing area in station assigned.
• To clean and re-stock service station.
• To clean and wash pots, pans and other kitchen utensils according to performance standards.
• To empty rubbish bins according to scheduled garbage runs.
• To have a thorough understanding and knowledge of all cleaning procedures, the use of dishwashing machines and the type of chemicals to be used.
• To be knowledgeable of all the equipment in the dish washing area, the proper handling and usage.
• To report to the supervisor at the start of shift to receive necessary instructions for the shift, side duties assigned, station assignment.
• To collect requisitioned items from the storeroom for cleaning supplies.
• To perform cleaning duties in the assigned section/outlet as per the established cleaning schedule.
• Capable of operating all stewarding equipment.
• To report all equipment breakages and abuse to his supervisor.
• To achieve maximum utilization of material, equipment with the right quantity of chemicals.
• To establish and maintain good relations with employees within the department and between other departments.
• To be flexible in supporting other colleague needs in other outlets, within Food & Beverage or amongst other departments or sister properties based on the hotel priorities and anticipated business levels.
• To clean areas of responsibility in a diligent and thorough manner in accordance to HACCP and safe hygiene practices.
• To be aware and have an understanding of COSHH (Control of Substances Hazardous to Health) and use the relevant safety equipment to avoid accidents.
• To be aware of the importance of cleaning correctly to avoid cross-contamination.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
• To be responsible for the food hygiene and safety of the assigned section by ensuring that all equipment is working properly and trained to work safely with it.
• To adhere to the health, hygiene and safety regulations in the kitchen in accordance to Dubai Municipality rules & regulations in compliance with the HACCP policies and procedures, and is responsible to integrate them in the daily operation.
• To be fully aware and conversant of Accor spirit, values and goals and is responsible to integrate them in the day to day operation.
• To be fully aware and conversant of Accor environmental charter and is responsible to integrate them in the day to day operation.
• To be fully aware and conversant of ISO 9001 & 14001 (for Ibis Hotel & Suite Novotel) policies and procedures and is responsible to integrate them in the day to day operation.

General:

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and name tag at all times.
• To project at all times a positive and motivated attitude and exercise self-control.
• To provide a courteous and professional service at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meetings, Departmental and Hotel Training as scheduled and other related activities.
• To fully support the Departmental Training Function in the Department assigned.
• To respond to any changes in the Food & Beverage Department function as dictated by the industry, company and hotel.

• To ensure high standard of communication within his department and with other departments of both hotels.
• To be familiar with the policies and procedures concerning fire, emergency evacuation, accidents, bomb threats, law and order situations.
• To participate in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, in order to improve efficiency, productivity and guest service.

Occasional Duties:

• To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• To undertake any reasonable tasks and secondary duties as assigned by the Stewarding Captain or Chief Steward.

Qualifications:

Your experience and skills include:
Organized and a great team player
Passionate about maintaining a clean and safe working environment
Understanding of food safety and hygiene.