Vacature: Afwaskeuken

Back of House Manager

Samenvatting

  • Bedrijf: InterContinental Amstel Amsterdam
  • Standplaats: Prof. Tulpplein 1, 1018 GX Amsterdam, Noord-Holland
  • Totaal aantal medewerkers: 180
  • Dienstverband: Fulltime baan
  • Functie categorie: Afwaskeuken
  • Referentie nr: 33222
  • Geplaatst op: 06-01-2020

Algemene informatie

Job Overview
To ensure that the delegated back of the house cleaning duties are up to the highest standards of hygiene at all times. Under the guidance and supervision of the Director of Food & Beverage and within the limits of established IHC policies, procedures and the Food and Beverage Manual, is responsible for all activities within the Stewarding operation including inventory control.
 
At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
  • Be charming by being approachable, having confidence and showing respect.
  • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done
  • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special
Duties and Responsibilities

Relationships:
  • Reports directly to the Director of Food & Beverage
  • Provides functional assistance and direction of the stewarding operation
  • Coordinates functions and activities with other department heads as assigned 
Duties and Responsibilities:
  • Responsible for managing the stewarding team and hereby ensure that all restaurant, bars, banqueting and kitchen outlets are supplied with  the necessary equipment
  • Provides for Breakfast, Lunch and Dinner all Outlets and Production areas with impeccable clean and correct mise-en-place in a timely manner
  • To control the preparation of individual mise-en-place for all back-of-house areas
  • Responsible for the cleanliness of all pantries of all Food & Beverage outlets and the team-restaurant
  • To control overall cleanliness of back-of-house areas and cleanliness of all operating equipment
  • To carry out daily cleaning duties delegated by you
  • To ensure that Dishwashing machines, Potwashing area, corridors, garbage area, storerooms, terraces, staff restaurant and kitchen areas are clean and maintained up to the  required standards
  • To ensure the repair and maintenance of all kitchen and Food & Beverage equipment is reported and followed-up
  • To enforce proper stacking and storing of material in order to avoid unnecessary breakage and loss in the F&B-Outlets
  • To conduct weekly check-rounds for the corridors
  • To ensure that outside areas, including terraces and suppliers entrance are impeccable cleaned and maintained
  • To ensure that all HACCP procedures are in place and raise awareness for control, hygiene standards with subordinates for health and safety regulations
  • To ensure the safe and correct use of Stewarding equipment such as Dishwashing machines, Glass-washing machines, Floor cleaning machines and Silver cleaner
  • To ensure the cleanliness of operational equipment including Cutlery, Crockery, Silverware, Glassware, Pots, Pans and Kitchen Utensils, to the required standard
  • Minimise and control cost through breakage, loss and excessive chemical usage
  • To be aware of and implement your responsibilities under the Food Hygiene Regulations. ( HACCP )
  • To carry out regular stock counts (at least four times a year) and ensuring that enough equipment is available
  • To ensure that all cleaning duties as described in the H.A.C.C.P. standards are cleaned up to the required standard
  • To consistently provide and maintain the highest standard of guest care and service
  • To ensure that you and all reporting staff maintain a high standard of personal hygiene and grooming standards at all times
  • To ensure that designated uniforms are worn well pressed and in a good state of repair and to ensure that name badges are worn at all times
  • To assist your department in maintaining and updating the departmental Service Standards Manual
  • To ensure that you and all reporting staff demonstrate the required Service Standards
  • To assist your Manager in regularly monitoring staff performance against agreed criteria
  • To have a good knowledge of all hotel facilities and be able to answer guest questions in a quick, polite and helpful manner
  • To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Manager
  • To ensure company, hotel and statutory rules, regulations and policies are adhered to at all times
  • To act on your responsibilities for FLS at work
  • To demonstrate a working knowledge of fire prevention and to ensure that staff follow the hotel FLS / evacuation procedures on hearing the alarm
  • To be security conscious with respect to guest, staff and hotel property/welfare and to report suspicious circumstances to your Manager
  • To ensure the departmental area is maintained in a safe, hygienic and presentable state and to report any damage to furniture, fittings and equipment to your Manager
  • To communicate positively with staff, colleagues and your Manager to ensure effective teamwork and high morale
  • To attend meetings and training sessions/courses that may be beneficial to you and your department
  • To assist your Manager with the Orientation of new members of staff
  • To assist your Head of Department in rostering staff effectively
  • To effectively supervise the departmental operation whilst on duty
  • To handle staff grievance and disciplinary matters to the agreed hotel Standard
  • Establish and maintains effective employee relations
  • Works according to the Greey-Key standards in order to obtain/maintain the green key
  • Follows-up Departmental job descriptions and ensures that daily tasks are accomplished 
General Duties:
  • Performs related duties as assigned by the management
  • Is fully knowledgeable with the hotel's FLS procedures
  • Make sure that his/her working area is kept clean and tidy at all times
  • Responsible for reporting immediately to the Director of Food & Beverage, anything that is to be considered a health and safety hazard
  • Maintains appropriate standards of dress, hygiene, uniforms, appearance, posture and conduct 

Bedrijfscontactgegevens

  • Bedrijf: InterContinental Amstel Amsterdam
  • Contact persoon / afdeling: Leena Asarfi
  • Adres: Prof. Tulpplein 1
    1018 GX Amsterdam, Noord-Holland
  • Telefoonnummer: 0205203487
  • Website: http://www.amsterdam.intercontinental.com/nl/
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