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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 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.
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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