Raffles Hotel Singapore

**Company Description**

The Stewarding Supervisor is responsible for maintaining the cleanliness and quality of all F&B and kitchen equipment and areas so that all guests will enjoy a safe and wonderful dining experience and kitchen hygiene standards are met, through active supervision of the Steward Attendant and with the commitment to complete the job well.

Primary Responsibilities

Maintains the Cleanliness and Quality of Food & Beverage and Kitchen Operation Equipment
- Allocation of daily task to Steward Attendant, work with close supervision.
- Efficiency of work in dish wash and kitchen equipment.
- Takes ownership of all OE, kitchen, Hotel equipment.
- Operation checks to ensure work flow are in order and hygiene standards are met with expectations.
- Works closely with both the F&B and Culinary teams to build a strong collaboration between various teams.
- Timeliness of dish cleaning, returning dish for reuse during high business turnover.
- Ensures all wash equipment are clean and sanitised.
- Makes sure of proper handling of all OE so as to avoid or minimise breakage.
- Ensures that all OE are sufficient during meal operation.

Maintains the Cleanliness and Safety of the Pantry and Kitchen
- Checks all kitchen equipment for cleanliness, co-ordinates with Night Cleaning Contactor to follow up for any unclean areas and equipment, assists the Assistant Executive Steward to inspect the cleanliness of the kitchen twice a week.
- Checks the functional operation of each Dish Wash Machine, co-ordinates and follows up with Engineering and chemical technician for any faulty issues.
- Co-ordinates with the collection of the garbage in the kitchen and check on the recycle process.
- Maintains that the kitchen floor is clean and dry at all time, also look out for any potential safety hazard issue and tries to eliminate it immediately, Should it not be successful, to notify the Assistant Executive Steward and ask for advice.
- Sanitation of all OE are critical according to the kitchen’s hygiene standard.
- Must update all HACCP check-list and documentation on a daily basis.
- Be involved in all the kitchen walk through.

Supervisor of the Stewarding Team
- Must have strong leadership and interpersonal skill.
- Must be able to lead the team at all time.
- Induction and training of Steward Attendant in technical skill and process as outlined in the keys to success manuals.
- Must be the team OJT Trainer.
- Assists the team to meet with the hotel’s grooming requirement and have good personal hygiene practice.
- Coaches Steward Attendant to constantly improve or maintain performance, gives guidance where performance is below expectation.
- Oversees the provision of operation supplies, cleaning equipment, and chemicals.
- Assists the Management to control the expenditure and cost within the budget (OT / CL / Supply).
- Actively involves with the Hotel recycle program.
- Offers support when situation require.
- Competency in the yearly internal and external hygiene audit (departmental goal).
- To have some Store Management skills (OE Storeroom/Chemical Storeroom/Cleaning supply Storeroom).
- Assists the management to build a friendly and heartist working environment.
- Constantly find ways and means to make improvements for the team.
- As one of the leader in the team, you must always lead by example.

Involvement in Wider Job Function Relationships
- To be active in learning so as to enhance personal skill and industry knowledge.
- Participates in departmental leadership activities as a member of the team and continually conducts training for the team member.
- Follows Hotel and Departmental guidelines to lead the team.
- Develops own knowledge and skill as a contributing member of the Stewarding team.
- Understands emergency procedure, health and safety requirement
- Ensures that safe work practice is followed including emergency procedures.
- Must be certified with (Occupational First Aid Course).
- Actively involves with Hotel Emergency Evacuation Exercise (CERT).
- Maintains collaborative working relationships with colleagues and supervisor/manager.
- Must be able to accomplish on time any assignment given by the management.
- Actively involved with Hotel activity.

**Qualifications**

Knowledge and Experience
- Minimum Secondary Education or higher.
- Minimum of 1-3 years of relevant experience in the hotel industry or a similar establishment.
- Certificate for Basic Hygiene Course or related field.
- Certified Trainer or on Job Trainer.
- Occupational First Aid Course.

Competencies
- Good interpersonal skills with ability to communicate with all level of employee.
- Service oriented with an eye for details.
- Ability to work effectively and contribute to the team and department.
- Multicultural awareness and able to work with people from diverse cultures.
- Flexible and able to embrace and respond to change effectively.
- Ability to work independently and has good initiative under dynamic environment.