Responsibilities:

• Control the quality levels of products and services, operational cost, sanitation, cleanliness and overall hygiene standards in an ongoing basis.

• Assists Executive Chef/Head Chef/Sous Chefs (or designates) in maintaining such systems and methods stipulated and necessary to supply all outlets and production areas with clean, correct and timely mise-en-place. Further-more, contributes to minimizing costs by reducing breakages, loss, and preventing misuse of equipment as well as controlling chemical and supply materials usage to the correct but efficient levels.

• Establish and maintain effective professional colleague relations and dept. communication.

• Frequently conducts on the job training sessions for stewarding colleagues per the agreed training calendar and schedule; maintains effective records for all trainings.

• Assists Executive Chef/ Executive Sous Chefs in keeping up to date records which but not limited to the specifications of: cost, breakage, par stock, training, etc.

• Assists Executive Chef/Head Chef/Sous Chefs to maintain the kitchen cleaning checklist and takes corrective action/s as required.

• Assists in maintaining administrative records including but not limited to Attendance records, Duty Rosters, Health and Hygiene Inspection Records, etc.

• Ensures cleanliness of all facilities and equipment.

• Is familiar with the SFDA Food Safety Regulations, and ensures that all food and beverage hygiene and sanitation standards are observed, as required by Golf Saudi and local municipality policies and requirements.

• Controls the operating equipment through regular inspection, to maintain in good working order. Keeps reliable inventory and systems requisitions per company issuance procedures.

• Controls on a quarterly basis, the inventory of Standard Operating Equipment with all the Outlet Managers and Chefs in charge (or their designates)

• Schedules colleagues in accordance with varying business levels in order to maintain the payroll cost in line with the business trends, actual business performance and to maximize productivity.

• Monitors and controls cost of all operating and cleaning supplies including chemicals and cleaning materials, has full visibility for fuel consumption and energy costs for the department. Makes recommendations where pertinent to contribute to control of costs.

• Monitors and controls the outlets breakages and losses of all operating equipment, maintains an effective and robust record to table to HOD on a quarterly basis.

• Interviews, selects and recruits suitable colleagues for the Stewarding Department.

• Implements effective on-job training initiatives and development programs for his department in conjunction with the HOD, the company training manager and departmental trainers.

• Maximizes colleagues’ productivity and morale within the department and consistently maintains discipline within the Golf Saudi guidelines and local legislations.

• Keeps and uses any other documents, reports and records which make the Stewarding Department efficient and effective.

• Responds to changes in the departmental function as dictated by the industry or company.

• Maintains good working relationships with all colleagues and other departments, sub-sections and corporate office management and personnel.

• Has a complete understanding of the company’s policies relating to Fire, Health and Safety.

• Always maintains a high standard of personal appearance and hygiene for self and team

• Holds a daily training session and keeps records of same.

• Conducts the weekly staff roster, and maintains the annual vacation plan

• Attends any daily line-up meeting, contributes to F&B operations Log book.

• Maintains all records and forms as prescribed by the Management and Local Authorities (i.e., local medical laboratory and ministry of health).

• Prepares and maintains an annual operating equipment budget for inclusion in the annual business plan, presents arguments for CAPEX expenditure and R&M spending.

• Responsible for maintaining the agreed par stock and initiates the re-ordering process after prior approval of the executive chef according to the business plan/budget.

• Completes the basic cleaning procedures for the Standard Operating Procedures.

• Attends the daily F&B line up meetings and keeps notes for important issues and cascades this with all the Stewarding colleagues

• Conducts and executes quarterly inventory counts as and when requested by the management.

Qualifications:

• Must have a minimum of 3 years’ experience as Stewarding Supervisor

• College Diploma

• Preferably HACCP certified

Skills and Competencies:

• Demonstrates commercial department cost awareness.

• Chemical Training

• Basic Food and Hygiene training certification

• Effective communication skills: fluent in English, additional language is a plus

• Knowledge of product specification

• Strong leadership skills

• Versatile & resourceful