Position Objective
The objective for the Chief Steward position is to:
Manage Operations in the areas including dish room, night cleaning, back area cleaning and equipment’s maintenance, banquet plating and food running

Role / Responsibilities
Supervise the duties of all stewarding department employees, facilities, operation and costs
Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
Ensure areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
Direct and assist Stewards in order to make clean up more efficient
Assist Chefs and kitchen staff with various tasks as needed.
Check more specifically the proper use of chemicals and washing accessories.
Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
Co-ordinate with the Assistant Food & Beverage Manager to check day to day requirements
Assist in the location, movement and storage of banquet operational equipment
Assist in the stock take of equipment and other items as required
Work with all departments to ensure items that are required for service are available when needed
Take all necessary actions to reduce the loss of silverware / flatware and breakages of Glasswares
Enforce proper cleaning routines for service ware, equipment, floors, etc.
Enforce proper use and cleaning of all dish room machinery
Ensure all food holding and transport equipment is in working order
Ensure compliance with food handling and sanitation standards
Ensure Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs
Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.

Qualities and Skills Required
Ability to multitask and work well under pressure in a fast paced environment
Excellent written and verbal English communication skills
Strong interpersonal and problem solving abilities
Computer knowledge in Microsoft office applications is required
Excellent eye for detail
Stress Management/Composure
Professional / Educational Requirements:
Minimum of 2-3 years diploma in hospitality or hotel management
4 years’ experience in the procurement, food and beverage, culinary, or related professional area or Previous leadership experience in a Stewarding department

Application Closing Date
15th May, 2017.

How to Apply
Interested and qualified candidates should send their CV to jobs@flexedge.com.ng with “CHIEFST-HOSP-FCT” as subject of the mail.