Assistant Manager - Stewarding

FINANCIAL ACCOUNTABILITY
Minimize spoilage, breakage & control variable costs.
Manage efficiently stocks following monthly budget cost.
Directly maximize colleague productivity to minimize payroll costs.
Monitor operating costs and take corrective action when necessary to reduce expenses.
Conduct monthly inventories.
Adhere to the HACCP development plan and maintain the related standards.

CONDITIONS OF WORK
Work in a variety of Food & Beverage environments including indoor and outdoor conditions, as well as exposure to smoky environments and harsh variations in weather conditions.
Some heavy lifting may be required while on duty.
May work in shift times or weekends.
Flexible and good in multi-tasking.
Able to work under pressure.
Have a high level of creativity and be quality focused.

ROLE OVERVIEW
A hands-on leader that knows how to lead, plan, organize and direct all processes of the stewarding department to ensure and provide cleaning results that are consistent with Alila Jabal Akhdar F&B Stewarding Standards.
Assist Senior Management to set and maintain standards in the respective areas.
Perform manual work in maintaining a clean and orderly kitchen and back of the house.
Work involves thorough cleaning of equipment and facilities to conform to proper sanitation standards.
Should be flexible and ready to work any shift as per the operation's requirements.

MAIN DUTIES
Ensure that the wash of pots, pans and traps maintains a neat appearance of working areas and cleaning equipment storage areas.
Ensure that kitchen floors are clean, waste bins are cleaned, worktables and refrigerators are washed, and dish washing area is operated. Ensure daily and weekly cleaning schedules are followed and signed off.
Adhere to all statutory and company requirements regarding fire, health & safety, and food hygiene, ensuring proper usage of safety signage and equipment.
Ensure the team adheres to personal hygiene requirements before arriving at the workplace. Maintain a clean and healthy working environment including proper disposal of waste.
Uphold and maintain all standards in line with departmental operating procedures.
Ensure that the stewarding scheduled roster is followed at all times.
Understand usage of chemicals and the order cycles for replenishing stock.
Carry out any reasonable instructions/duties as directed by superiors. Maintain a good attitude and respect towards colleagues.
Organize training for your department and other departments as deemed appropriate.
Organize chemical training and be aware of correct handling procedures.
Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.
Demonstrate trust, support, and respect towards team members in day-to-day activities.
Communicate with colleagues in a polite, professional, and friendly manner.
Practice high standards of personal presentation in accordance with Alila Jabal Akhdar F&B Stewarding grooming & presentation standards.
Seek assistance from other team members when required.
Understand the brand concept, history, and vision and be able to explain when asked.
Complete basic food hygiene training. Ensure that brand standards regarding hygiene are adhered to at all times in the kitchen.
Be proactive in attending all required trainings.
Actively look for ways to develop your career.
Communicate any issues to managers immediately.
Engage with colleagues at all times.

ADMINISTRATION
Review the notice board and outlet briefing sheets daily to stay informed of Alila Jabal Akhdar F&B Culinary events, information, rosters, and sold-out items.
Complete cleaning, opening & closing checklists when instructed by senior colleagues.
Assist in recording inventories/stock-takes as required.
Organize and publish the weekly roster in a timely manner.

OTHER DUTIES
Demonstrate knowledge of individual contributions to department objectives.
Attend training sessions as scheduled.
Suggest any training needed to enhance performance to the manager or departmental trainer.
Report any possible theft or misuse of property immediately to a member of management.
Carry out any other reasonable duties as assigned by the Sous-Chef, Chef de Cuisine, or Senior Management.

RESPONSIBLE TO
Welcome all guests, ensuring they have an exceptional staying experience; creating lasting memories and building relationships. You will bring our purpose to life, by using your personal flair and style when interacting with our guests. Ideally, you have a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience in hotel operations. Good customer service, communication, and interpersonal skills are a must.