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Overview:
Comprising of The First Group’s award-winning hotels and restaurants, The First Collection is an innovative lifestyle brand offering exciting hospitality services and unforgettable dining experiences.
The First Collection’s portfolio of five operational hotels are renowned for their world-class service and cutting-edge amenities designed to ease guests into their stay. The First Collection at JVC opened in September 2021 and is the first branded and managed hotel under the group. Grand Heights Hotel Apartments, offers comfortable studios and one-bedroom apartments in the heart of the city, and is owned and managed by The First Collection. Bringing to the market a range of franchised properties, the group also manages TRYP by Wyndham Dubai and Wyndham Dubai Marina, which are franchises of the Wyndham Group. While Citadines Metro Central Dubai, offers hotel apartments in a prime location and is a franchise of The Ascott Limited.
The First Collection’s restaurants offer exceptional and original dining experiences that focus on creating unique lifestyle-driven dining concepts with a strong emphasis on quality and affordability. The rapidly growing portfolio of restaurants, cafes and bars features a dynamic mix of homegrown brands and recognised International franchises, including MasterChef, the TV Experience – the world’s first restaurant based on the global TV phenomenon. With an emphasis on social dining, this exciting restaurant portfolio is helping establish the collection of upscale and upper midscale hotels among Dubai’s hottest gastronomic and lifestyle destinations.
With ambitious growth plans in the years ahead , The First Collection will be opening numerous upper scale hotels and a series of dining concepts throughout Dubai.
Job Description:
Work Performed
1. Staff Supervision
Prepares staff roster and organizes shifts to ensure appropriate staffing at all times
Maintains work attendance records for payroll purposes
Recommends hiring and dismissing of stewarding staff, implements
Disciplinary procedures in conjunction with Executive Chef & HR.
Imparts training through on-the-job observation and correction
Inspects staff to ensure staff is in proper uniform, clean and well groomed.
Liaises closely with all related department heads in order to guarantee smooth running of the operation and to guarantee minimum par Stock levels of china/glass/cutlery at all times.
2. Cleanliness and Hygiene Standards
Learns the local health authorities’ sanitation and hygiene requirements
Ensures that local and hotel’s standards of cleanliness, hygiene and sanitation are maintained.
Ensures refuse is placed in proper containers and is disposed of promptly and hygienically.
3. Material Control
Determines that adequate operating supplies are available and in good condition
Initiates requisitions for operating and cleaning supplies
Controls breakage of operating supplies and controls usage of cleaning materials
Liaises closely with the Executive Chef regarding requirements of operational supplies
Conducts weekly kitchen inspections
4. Administration
Compiles the log book recording breakage, cleaning material usage and
other appropriate details
Initiates repairs and maintenance work orders.
Contains costs of operating the department within the established budgets and places Po’s in liaison with Exec. Chef
Learns the hotel’s fire and safety precautions and how to operate the firefighting equipment.
Attends meetings as and when directed.
Learns the personnel administration requirements
Takes inventories as stipulated at least on quarterly basis.
Follows all internal F&B policy & procedures standards
Responsibility and Authority
1. Staff - responsible for the direction, training and control of stewarding personnel, and close working relationship with the kitchen and other F&B departments.
2. Cleanliness - To ensure a high degree of hygiene and cleanliness as required by the hotel and local regulations.
3. Material Control - Responsible for adequate operational and cleaning supplies, for controlling use and breakage, and for ensuring proper use and maintenance of equipment.
4. Administration -Responsible for operating within stipulated costs, for recording data as directed and for conforming to the hotel’s rules and regulations.
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Desired Skill & Expertise:
- Business Acumen
- Building Trust
- Communication
- Driving results
- innovation
- Leadership effectiveness
- Valuing diversity
Keywords: Chief Steward jobs in United Arab Emirates | Stewarding Manager jobs in UAE
