Job Role...
To supervise all Stewards/Kitchen Porters engaged through a third party/agency. Maintaining Back of House standards to comply with health, hygiene and safety regulations, ensuring all equipment is well preserved in line with the appropriate standards
Main Duties...
- To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team and demonstrate a professional image for our members.
- To ensure all Stewards/Kitchen Porters are wearing protective clothing, where necessary, according to regulations.
- To ensure that all areas of responsibility are maintained in a safe and hygienic condition and that all equipment, floors and walls are clean to the required standard.
- To ensure that wages sheets for areas of responsibility are completed.
- To be responsible for the correct operation and cleaning of all machinery, particular dishwashers.
- To check that all Stewards/Kitchen Porters are on duty at the requested time against the rota and they finish at the designated time.
- To ensure that all cleaning schedules for all areas of responsibility are carried out to the required standards.
- To ensure that the rubbish throughout the areas of responsibility are taken outside throughout the day as well as before and after the shift on daily basis.
- To fill all hand soap and towel dispensers in all areas of responsibility on a daily basis.
- To supply chemicals for dishwashers.
- To supervise Stewards/Kitchen Porters in order to organise their productivity and to check their working practices.
- To train Stewards/Kitchen Porters to look after equipment and to clean areas of work to the required standard as well as to use chemicals properly.
- To assist all Heads of Departments with reasonable requests and meet them on a weekly basis.
- To meet with Private Events on a daily basis and obtain a copy of the BEO/function sheet list and to assist with reasonable requests
- To check the BEO/function and to prepare the MEP for the next day
- To report to the AGM and Chief Engineer any defects on equipment, floor, walls and ceilings throughout all areas of responsibility.
- To control the storage of equipment and to keep storerooms tidy.
- To be responsible for any stock take, before the end of the month.
- To ensure that silvering is done as per schedule.
- To dispatch and collect all equipment to the Restaurant or Club.
- To ensure that due diligence is taken with regards to HACCPS and pest control.
- To control financial obligations related to budget costs and wages.
- To count breakages and to provide related reports to the AGM.
- To carry out any other reasonable requests as directed by the AGM.
Experience Required...
A successful Stewarding Manager for Soho House must have previous experience in a busy kitchen and be reliable, friendly and happy to be a key part of the team that strives for success.
- Experience managing P&L, labour, suppliers and quality control.
- Strong attention to details
- Team player
- Fluent in English & Japanese
- Organised and reliable
- Ability to work and maximize relationships within a diverse team
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