Steward Supervisor

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Trump International Doonbeg is a coastal haven, hidden on a sheltered corner of the Wild Atlantic Way where world-class golf meets an intimate Spa, amazing food and access to the best activities, culture, heritage and one of the most picturesque settings Ireland has to offer for conferences, meetings, incentives and special events.

Recognised among the best championship Links Courses in the world and named best Golf Resort in Ireland by the Irish Golf Tour Operators Association. At the heart of the resort is the Irish Country house hotel with one of Ireland's best Hotel Restaurants, the Ocean View Restaurant. And Ocean is a recurring theme, ever present with stunning views of the rolling waves and the rugged landscapes stretching as far as the eye can see to the Cliffs of Moher.

Certified as a GREAT PLACE TO WORK, Trump International Doonbeg is home to a proud and motivated workforce of over 300 staff during high season, offering a world-class 5 Star Hotel workplace, with the beauty and balance of west Clare living.

Department: Food & Beverage - Culinary

Responsible To: Executive Head Chef

Main Purpose of Job: Leads and manages all aspects of stewarding to the highest professional standards and in accordance to the Standard Operating Procedures established. Bears the responsibility in maintaining all production and service areas, including the equipment and the operating stocks, at the highest levels of sanitation, cleanliness and efficiency. Manages the manning of all stewarding areas in the most efficient way.

Liaises with: Stores, Back of House, Food & Beverage Dept.

MAIN DUTIES

1. Supervises at all times the effective running of the stewarding department.
2. Monitors the performance of the personnel within the department in relation to the job description and ensures that they are trained and developed further.
3. Communicates with the Executive Head Chef / Sous Chef on a daily basis to review activities within the Stewarding department.
4. Compiles time schedules for the stewarding team.
5. Ordering and storage of chemicals required.
6. Liaises with the supplier of the chemicals in regards to training, ordering and stock control.
7. Controls the consumption of all chemicals and takes corrective measures in case of excess usage.
8. Ensures that correct working practices and health and safety regulations are followed at all times.
9. Maintain storage areas for mops, brushes, and detergents in a clean and tidy manner.
10. To ensure that all items of crockery/cutlery and glassware are washed properly, dried, and stored correctly.
11. To carry out cleaning duties, including deep cleaning, as outlined in the cleaning schedule for kitchen equipment, the kitchen, canteen, and associated areas.
12. To keep waste management areas clean and tidy, including frequent emptying of bins and compost bins.
13. To ensure that all kitchen and food service items pots, pans, crockery, cutlery and glassware are available on time as needed.
14. To be aware of hazardous substances and to ensure that relevant protective clothing is worn and that directions are followed.
15. To report to Head Chef / Sous Chef on duty any broken equipment or items not considered safe.
16. To participate in any training designed to improve standards and performance.
17. Work in accordance with standard procedures.
18. To maintain exceptionally high standards of cleanliness, hygiene and presentation throughout the department.
19. To maintain upkeep of the Kitchen departments vehicles' (vans and buggies).
20. To operate these vehicles safely and according to instructions.

HEALTH & SAFETY

1. To fulfil your obligations under food safety management regulations.
2. To fulfil your obligations under the Health & Safety at Work Act 1989 and any revisions or additional legislation made thereto.
3. To ensure that reasonable care is taken for health and safety of yourself, other employees, guests and any other person on the premises.
4. To keep your work area tidy and safe and report any hazard, accident, loss or damage to management.
5. To be aware of trained first-aid personnel on the premises and the location of first aid box.
6. To observe all safety rules and procedures, including those laid down in the Health & Safety Statement for your place of work.
7. To carry out and promote fire and accident drills as directed by the hotel safety officer.

OTHER DUTIES

The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties as directed by management.

QUALIFYING CRITERIA

1. Previous supervisory experience.
2. Knowledge of HACCP and allergens an advantage.
3. Strong team player.
4. Ability to take direction and being able to perform under pressure.
5. Excellent communication skills and fluency in the English language.
6. Good interpersonal skills.

BENEFITS

1. Regularly stocked canteen for meals, snacks and beverages while on duty.
2. Discounts in our Spa, Hotel & Golf course.
3. Discounted staff and friends and family rates available in other group properties in the United States and the United Kingdom.
4. Free Car parking.
5. Regular staff appreciation initiatives.
6. Opportunities to develop and grow through assisted educational opportunities.