Cluster Chief Steward

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.

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.

Manager Responsibilities

Human Resources

• Responsible for HR leadership of direct reports and their teams (recruitment and selection, performance management (Appraisal/PDP), Staff development and motivation, counselling / disciplinary issues.
• Maintain and enhance the open door policy to all Staff providing advice and guidance when needed in regards to their issues or concerns and/or grievances
• Ensure that the administration of the 3-month/6-month review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties
• Talent Reviews are alive and active and the target audience know why they are so important
• Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers positively encouraged
• Control the LTO in the operational departments in conjunction with the CDHR to ensure that any areas of concern and monitored and rectified.
• Manage the Associate Engagement Survey process for the operational departments ensure that the follow up meetings are done and the staff have timely feedback.
• Conduct interviews for all senior chef positions
• Review manning and re-recruitment of all positions
• Ensure one CSR event takes place every quarter
• Ensure that you dine in the restaurant at least three times a week and provide CDHR feedback

Communication

• To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.
• Conducted weekly documented 121’s with all direct reports
• Share all relevant information with Hotel Manager in weekly 121’s
• Participate in Monthly HOD Meeting/ Quarterly all Hotel Meeting/ P&L meeting
•  

Finance

• Prepare the expenses budget
• Ensure vacation, Public Holidays and lieu days are used to the needs of the business
• Ensure that the payroll is submitted to HR on the agreed date

Management

• Train and develop the team and provide support when required
• Ensure all direct reports have a Personal Development Plan to achieve their goals
• Ensure that effective communication flow is maintained at all times
• Actively participate in the community involvement projects and initiatives together with the hotel’s management team
• Maintaining a business environment based on the Code of Conduct and Company Vision

• Ability to lead and manage a team of stewards effectively.
• Strong communication skills to convey expectations and provide guidance.
• Efficient planning and organizational abilities to coordinate the workflow in the stewarding department.
• Quick and effective problem-solving skills to address any issues related to cleanliness, hygiene, or equipment maintenance.
• Familiarity with and adherence to health and safety regulations and sanitation standards in a hospitality setting.
• Good interpersonal skills to work collaboratively with other departments and foster a positive working environment.
• Recognizing the impact of stewarding services on overall guest satisfaction and demonstrating a customer-focused mindset.