puestos de Hospitality en Finlandia

Job Summary:

Ability to execute all tasks and functions of the stewarding department. Ability to supervise and coordinate the activities of all stewards to ensure the smooth and efficient operation of the department. Ensuring the proper use of preventive maintenance of all machinery and equipment by the stewarding team. Being able to support all outlets and banquet functions effectively.

Key Responsibilities

1. Execute all tasks of each stewarding position in the department.
2. Recruit, train and schedule all Stewarding department staff.
3. Supervise and coordinate the activities of all stewards to ensure the smooth and efficient operation of the department.
4. Maintain and identify areas of accountability for the stewarding team and performance of personnel.
5. Complete and conduct performance reviews.
6. Ensure the proper use and preventive maintenance of all machinery and equipment used by the Stewarding department.
7. Ensure the neatness, cleanliness, and orderliness of all kitchens, back of house areas, storage areas, staff canteen, Stewarding Department machinery, compactor room, carts, and tables through constant monitoring and a vigorous cleaning schedule.
8. Maintain controls against theft and waste.
9. Assure proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel.
10. Maintain the ware wash operation to ensure a proper supply of clean silverware.
11. Control breakage of all small ware.
12. Inspect garbage containers regularly.
13. Set up, maintain, and control inventories.
14. Maintain all kitchen equipment and dish machines in proper working order; ensure and control usage of cleaning supplies and maintain hand washing facilities in kitchens.
15. Requisite, store, stock, inventory, collect, wash, and restock china, silver, glass, and other equipment in designated areas of the hotel according to a predetermined par stock.
16. Prepare reports as requested to develop a more informative database for improved management decision-making.
17. Assist in the preparation of the annual budget for the department.
18. Work closely with the Executive Chef, F&B Manager, the Banquet Chef, and Banquet Manager to coordinate banquet activities including providing adequate supply of cutleries and stewarding equipment requirement for banquet function set-up, assist in the dish-up on banquet meal period.
19. Attend weekly and monthly meetings to maintain favorable working relationships and communicate information to other departments as well as communicate all necessary information back to Stewarding department employees.
20. Assess safety hazards and take appropriate action.
21. Set standards regarding the ratio of covers to labour cost and cost of chemicals and supplies.
22. Respond properly in any hotel emergency or safety situation.
23. Perform other tasks or projects as assigned by hotel management.
24. Ensure that all Dishwashing Machines work accordingly.
25. Ensure that all chemicals related to the stewarding department are kept and used properly. Maintain proper inventory and documentation.
26. Cooperate with Halal & Hygiene Manager on following and implementing Food Safety Management System Policies and Procedures and Guidelines. Keep all related documentation and files.
27. Other duties as assigned by the management such as assisting other departments to support operations.
28. Multitask.

Requirements

1. Minimum 3 years of hospitality experience, especially in front office roles.
2. Good interpersonal and communication skills.
3. Ability to work independently with less supervision.
4. Able to work 6 working days rotational / 8 hours minimum per day.