Stewarding Manager at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Rabat, Rabat-Salé-Kénitra, Morocco -

Full Time

Start Date

Immediate

Expiry Date

23 May, 26

Salary

0.0

Posted On

22 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Inventory Management, Budgeting, Scheduling, Procurement, Food Running, Dishroom Operations, Equipment Maintenance, Financial Management, Employee Relations, Sanitation Compliance, Vendor Interaction, Leadership, Interpersonal Communication, Quality Control, Payroll Administration

Industry

Hospitality

Description

JOB SUMMARY Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. OR • 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. JOB FAMILY CORE WORK ACTIVITIES Managing Day-to-Day Operations • Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. • Schedules events, programs, and activities, as well as the work of others. • Monitors the inflow of ordered materials and the maintenance of current materials. • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. • Supervises dishroom shift operations. • Performs all duties of utility employees as necessary. • Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. • Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd. • Operates and maintains all department equipment and reports malfunctions. • Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria. • Conducts china, glass and silver inventories. • Purchases appropriate supplies and manage inventories according to budget. • Interacts with vendors and Health Department representatives as required. • Ensures employees maintain required food handling and sanitation certifications. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and for tracks employee time and attendance. • Manages payroll administration. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Leading Kitchen Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures and maintains the productivity level of employees. • Serves as a role model to demonstrate appropriate behaviors. • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. • Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. • Understands the impact of departments operation on the overall property financial goals and objectives. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. • Empowers employees to provide excellent customer service. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Recruits, interviews, selects, hires, and promotes employees in the organization. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in employee progress discipline procedures. • Observes service behaviors of employees and provides feedback to individuals. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Responsibilities

This role manages daily kitchen utility operations, including dish room activities, night cleaning, back dock maintenance, and coordinating banquet plating and food running. The manager supervises non-cooking kitchen employees while striving to improve guest and employee satisfaction within budget constraints.