Stewarding Manager
General Information
Country/Region
Italy
Province/City
Rome
Hiring Entity
Rosewood Rome
Department
Food \& Beverage \- Culinary
Job Type
Full\-time Permanent
Job Description
JOB SUMMARY
To ensure the efficient and economic operation of the Stewarding Department in support of all other operating Departments, supplying services as required to the entire operation, and overseeing the operating equipment inventory. KEY RESPONSIBILITIES
*Administration** Oversees the preparation and update of individual departmental operations manuals.
- Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
- Provides the materials department with detailed product and purchase specifications for items used in the outlet.
- Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships.
- Spends time in the operation (during peak periods) to ensure that it is managed well by the respective Stewarding associates and functions to the fullest expectations.
- Ensures that Food and Beverage Essentials are implemented.
- Works closely with other Food and Beverage Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Ensures that Stewarding associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
- Is hands\-on and present at all times in the operation, especially during busy periods.
- Establishes and strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF\&E items and to ensure that the outlet is adequately equipped.
- Conducts monthly inventory checks on all operating equipment and supplies.
- Controls the requisitioning, storage and careful use of all operating equipment and supplies.
- Conducts daily pre\-shift briefings to associates on preparation, service and F\&B events.
- Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.
- Ensures that each outlet is supplied with clean and dry operating equipment.
- Ensures that the food production areas are supplied with clean and dry kitchen utensils.
- Supervises day and night cleaning contractors in kitchen and back\-of\-house food and beverage areas.
- Ensures that back\-of\-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to established standards.
- Has thorough understanding and knowledge of all Food and Beverage equipment needs and network with sister hotels and other hotels to borrow equipment as and when needed.
- Ensures that the back\-of\-house areas are kept clean and organised.
- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
- Ensures that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.
- Strictly adheres to the established operating expenses and ensures that all costs are controlled.
- Participates in the formulation of annual operating budget in determining projected operating expenses, operating equipment and FF\&E requirements in line with the compilation of the annual business plan.
- Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- Oversees the punctuality and appearance of all Stewarding associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- Maximises the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conducts annual Performance Development Discussions with associates and to support them in their professional development goals.
- Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.
- Plans and implements effective training programmes for associates in coordination with the Training Manager and Departmental Trainers.
- Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
- Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- Feedbacks the results of the Associate Engagement Survey and ensures that the relevant changes are implemented.
- Exercises responsible management and behaviour at all times and positively representing the hotel management team and Rosewood Hotels \& Resorts.
- Ensures high standards of personal presentation and grooming.
- Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations.
- Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
- Attends training sessions and meetings as and when required.
- Carries out any other reasonable duties and responsibilities as assigned.
- Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
- Models the company’s culture, vision, mission and core values at all times.
- We offer a competitive salary ranging from €32,000 to €38,000 gross per year, depending on experience, expertise, and alignment with the requirements of the role.
About Us
Located in the former headquarters of Italy’s Banca Nazionale del Lavoro (BNL) overlooking the iconic Via Veneto, Rosewood Rome will encompass three historic buildings, each of which were originally built in the early 1900s. The crown jewel of the project will be the reimagination of the former BNL headquarters, the main unit of the development that was initially designed by renowned Italian architect and urban planner Marcello Piacentini. The design will take influence from the hotel’s location overlooking Via Veneto, one of Rome’s most elegant streets and a symbol of the celebrated Federico Fellini film, La Dolce Vita, with elegant interiors that blend timeless style with contemporary comforts. In keeping with Rosewood’s guiding A Sense of Place® philosophy, Rome’s relaxed ambiance and devotion to dolce far niente, or the art of “doing nothing,” will influence the hotel’s design concept, which will mix traditional architectural elements with modern décor and detailing to create a sophisticated environment for the ultimate life of leisure. Upon completion, Rosewood Rome will offer 148 accommodations, including 44 suites. Home to three dining outlets, including a contemporary Italian bistro, a lobby bar and café and a rooftop bar with a terrace with sweeping views of the city, the hotel will serve as a luxurious escape for locals and visitors alike. Additional amenities include a subterrain experience within the bank’s original vault featuring a modern Roman Bathhouse and Asaya, A Rosewood Spa, located on the rooftop which will feature several dedicated treatment rooms and a wellness terrace with a reflecting pool and dynamic fitness center. Dedicated event spaces will encompass three meeting rooms and a grand ballroom.
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