مطلوب مضيف تنفيذي لدى فنادق ومنتجعات فور سيزونز في عمان ,الاردن

About the job

Key Functions

• Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the Stewarding Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation
• Ensures the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule
• Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures
• Ensures proper use and provides regular care, security and maintenance of machinery and equipment used in the Stewarding Department
• Washes china, silver, glassware, pots, and pans and distribute to operational areas
• Communicates with employees and managers to ensure operational needs are met
• Safely utilizes and stores all cleaning compounds, chemicals and materials including soaking solution utilizing the correct protective clothing
• Organizes work assignments, makes recommendations in regards to training, performance evaluations, and disciplinary actions
• Ensures all staff is well trained and follows the Four Seasons standards and procedures in all their interactions
• Supervises the daily operations, prepares for special events and ensure that staffing is managed daily
• Supervises and coordinates the activities of all stewards, both permanent, seasonal and outsourced, to ensure the smooth and efficient operation of the department
• Attends regular operational meetings to ensure effective coordination and cooperation between departments
• Has the ability to work closely with the Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service; oversees Stewarding functions in relation to banquets set-up and service
• Maintains knowledge of competition and industry trends
• Provides knowledge and skill training to the team both on the job and classroom training
• Supports the entire Food and Beverage operation, including managing other areas if necessary
• Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees
• Forecasts workloads and arranges work schedules for the team to adequately cover all shifts
• Provides for coverage in case of employee absence and adjust staffing as necessary to meet business demands
• Observes physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed
• Communicates with guests and employees using a positive and clear speaking voice
• Listens to understand guest requests, responds with appropriate actions, and provides accurate information
• Complies with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
• Works harmoniously and professionally with co-workers and supervisors