Mandarin Oriental Hotel Group
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.
Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.
Mandarin Oriental, Costa Navarino
Located on the southwest coast of the Peloponnese, one of the most unspoiled and breath-taking landscapes in the Mediterranean, and 45 minutes’ drive from Kalamata International Airport.
The beachfront resort is part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It comprises of 99 suites and villas, all with outdoor terraces and sea views, along with seven restaurants and bars.
Scope of Position:
The Stewarding Supervisor is responsible for the cleanliness of all food and beverage areas including the kitchen, restaurant, bar, and banquet areas. Oversees the work of the stewards, ensuring that all areas are kept clean and free of hazards. The Stewarding Supervisor is also responsible for maintaining the cleanliness of all kitchen equipment and keeping accurate records of cleaning schedules and chemicals used. The Stewarding Supervisor works closely with the Back of House Manager and other kitchen staff to ensure that the highest standards of cleanliness and safety are met.
Duties & Responsibilities:
- Leads and supervises the Stewarding Team in all aspects of the department and ensures hotel standards are followed.
- Supervises and maintains the sanitation of kitchen equipment and other assigned areas in accordance with the standards.
- Trains all Kitchen Stewards.
- Ensures all set-ups and supplies are in place for each function.
- Ensures all breakages and chipped items are removed from circulation and inventoried for warranty.
- Ensures all kitchen equipment is in working order, reports any items in need of repair and creates an engineering request.
- Follows all hotel and departmental policies, procedures, and service standards.
- Maintains a clean and safe work environment for all colleagues.
- Ensures Stewarding area is clean at all times i.e. tables, walls, machines etc.
- Monitors staffing levels to ensure adequate number of staff for business levels and functions.