Stewarding Executive at Accor

Hyderabad, Telangana, India -

Full Time

Start Date

Immediate

Expiry Date

20 Jan, 26

Salary

0.0

Posted On

22 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Interpersonal Skills, Service Orientation, Attention To Detail, Teamwork, Motivation, Self-Starter, Cleanliness, Hygiene, Operational Management, Food Safety, Training, Supervision, Communication, Problem Solving, Time Management

Industry

Hospitality

Description

Company Description Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport. The hotel features 292 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east). GENERAL INFORMATION Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108 Telephone number: +91 (0) 40 6625 0000 Website: https://all.accor.com/hotel/6687/index.en.shtml Job Description Primary Responsibilities To supervise the stewards in the area of Food and Beverage Production function. Responsible for the maintenance and care of all Food and Beverage operating equipment. Ensure that the Stewarding team maintains cleanliness in all the areas of the kitchen. Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management. Handle additional responsibilities as and when delegated by the Management. People Management Ensure that the team has been trained for all safety provisions. Ensure that cleanliness and personal hygiene of the Stewarding Department personnel is maintained as per the standards. Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Operational Management Ensure that the stewards maintain the quality produced by the dishwashing machines on all chinaware, glass, and flatware to meet the standards. Ensure proper cleaning and polishing of tableware, crockery and glassware. Check the grooming and hygiene of the team. Ensure quality in all aspects of work and cleanliness in all areas of the kitchen. Ensure that the stewards clear the tables vacated by the guests at the earliest, to ensure quick takeover. Ensure proper sanitation and hygiene in the kitchen & service areas. Responsible for overall kitchen cleanliness. Abide by the mission statement of the hotel, the department and the respective section. Responsible for banquet event assignments when required. Supervise kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service. Qualifications Knowledge and Experience Secondary / High school education will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Competencies Good leadership and interpersonal skills Service oriented with an eye for details Ability to work well in stressful & high-pressure situations A team player & builder A motivator & self-starter Maintain a clean and neat appearance at all times

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Responsibilities

Supervise the stewards in the Food and Beverage Production function and ensure cleanliness in all kitchen areas. Handle additional responsibilities as delegated by management and maintain the quality of food service.