Job Description

Company Description

Sofitel Al Hamra Beach Resort



• To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
• To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
• To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
• To implement a flexible scheduling based on business patterns.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work•.•
• To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
• To establish and strictly control inventories and to the par stocks in the operation for all operating equipments, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipments and supplies.
• To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
• To organize in a proper way all equipment storage with full codification for all labeled items
• To control the requisitions, storage and careful use of all operating equipments and supplies.
• To conduct daily pre-shift briefings to ambassadors on preparation, service and hotel events.
• To liaise with the Kitchen and Food & Beverage Department on daily operations and quality control.
• To supervise night cleaning in kitchen, front (Open Kitchen) and heart-of-house food and beverage areas.
• To ensure that heart-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
• To ensure that the back of the House areas are kept clean and organized.
• To have a thorough understanding and knowledge of all Food & Beverage equipment needs and network with other hotels to borrow equipment as and when needed.
• To handle suppliers enquiries in a courteous and efficient manner.
• To be demanding and critical when it comes to service and hygiene standards in conjunction with the hygiene Manager.
• To ensure that the Stewarding team complements the Outlet team in projecting a warm, professional and welcome image.
• To submit to Food & Beverage Office the following: Monthly Outlet Report Monthly Objective Review, Monthly Breakage and Loss Report, Chemical Consumption Report, Monthly Training Report.
• To maintain the Daily Log Book.
• To report "Lost & Found" items.
• To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
• To provide the Purchase Manager with detailed Product and Purchase Specifications for items used in the outlet.
• To liaise and organize with Housekeeping Department that the established cleaning schedules are strictly adhered to and coordinated between the two departments.
• To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the outlet.
• To ensure that all operating equipments provided to the departments are kept in good condition.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• Must apply the Sofitel Food & Beverage rituals.
• To respond to any changes in the Engineering function as dictated by the industry, company and hotel.
• To identify and develop young talents within the organization for future potential growth within the company.
• To carry out any other reasonable duties as assigned by the Executive Chef.