Job Description – Chief Steward

This is a summary of the key duties and responsibilities related to the position below and includes the skills, experience and educational background required by the employee, as well as the competencies and behaviors that are expected at this level.

Please take your time to read through it, sign the acknowledgement and hand it back to Human Resources.

1. POSITION DETAILS

• Position Chief Steward

• Level Manager

• Department Food & Beverage

• Reports to Executive

• Subordinates Steward Team Leader, Steward

2. JOB DETAILS & REQUIREMENTS

Job Summary

Lead his team together with his assistant, manage all relevant organization within the department

Ensure smooth operation, keep highest standard as per regulation

Responsible for equipment in all F&B related area, maintain stock

Ensure all breakage has been justified

Communicate between chemical supplier and resort the relevant information

Training colleagues to ensure all procedures and standard are in line at all the time

Key Duties and Responsibilities

• Supervises team members and maintains effective employee relationships with the team.

• Ensures that all mise-en place is correctly prepared prior to commencing service.

• Demonstrates excellent product knowledge of chemicals which are used for Dish washing machines and floor cleaning

• Participates in the service of any special functions or events organized by the resort

• Initiates and submits all purchase orders of cleaning supplies,

• equipment’s and detergents for use for the department to the Food & Beverage Director

• Is responsible for the maintenance of all dish /glass washing machines, by taking regular inspection

• Liaises with the Executive Chef regarding buffet set-ups and clearance

• Meets with Chemical supplies, works very closely with chemical companies that provide thee resort with detergents and cleaning chemicals to ensure that company specifications are followed and training from chemical suppliers to stewards are conducted on a regular basis Sets up restaurant buffet layout and special functions.

• Maintains and creates a working environment that reflects a sense of place

• Organizes and coordinates special functions and events

• Assists supervisors in generating work schedules according to forecasted demand requirements

• Delegates responsibilities to supervisors, and ensures tasks are completed

• Performs any additional or special duties, as directed by a superior

• Presents oneself in a professional manner and is courteous towards guests

• Ensures excellent communication and working relationships with colleagues are maintained, and contribute to the team spirit

• Displays excellent knowledge of the English language

• Ensures all maintenance work is dealt with in a timely and professional manner

• Keeps abreast with employee welfare concerns and career development/succession plans

• Assist the Department Head with developing the knowledge, skills and competency levels of all employees within the F&B Production Department.

• Attends and participates in all team events.

• Conducts departmental briefings and meetings and attends other meetings in absence of Department Head

• Participates in training related to the job

• Assists with Resort Orientation, training and other special courses when required

• To provide an effective structure for communication within the department at all levels

• Ensures that team members are scheduled according to operational demands

• Leads by example, inspires and motivates those around through enthusiasm and inspires and guides others to make their decisions based on the organizations values and overall direction, keeping the Company’s goals in mind

• Enres departmental compliance with Resort manning levels and operational requirements

• Participates at financial review meetings in absence of Department Head

• Complies with the Resort’s purchasing and stores requisitioning procedures, in respect of internal and external supplies

• Oversees the raising of purchase orders and payment of invoices for the department

• Ensure energy and cost saving measures is implemented and evaluated on a continuous basis

• Ensures that rosters & overtime is managed appropriately according to operational needs

• Maintains highest levels of personal hygiene at all times

• To ensure that company and statutory hygiene standards are maintained in all work areas.

• To be fully aware about all health and safety, fire and emergency procedures

• Maintains a high standard of appearance and grooming at all times, as per One&Only standard

• Apply and adhere to rules and regulations as per employee handbook, departmental and resort policies and procedures, including those for the emergency situations

• Develop and maintain an understanding of the overall organization’s mission, vision and values.

• At all times to project a favorable image of One&Only Aesthesis and One&Only Resorts to the guests and public

• Handles any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery)

• Practices proper telephone etiquette with colleagues and resort’s guests

• Ensures all activities are carried out honestly, ethically and within the parameters of the Greek Law

Skills, Experience & Educational Requirements

• Hospitality Graduate or High school diploma

• 2 year experience in a similar capacity

• Intermediate HACCP knowledge

• Intermediate knowledge in Computer skills

• Fluent in English

• Proven Leadership experience

• Ordering skills

• Stock rotation trained

• Store handling skilled