Team Leader - KST

• Supervise the duties of all Hygiene & Sanitation employees, facilities, operations and costs.
• Supervise the sanitation, cleanliness, hygiene, as well as quality level of products and services.
• Ensure Back of House 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.
• Ensure water temperature and chemical levels are appropriate for cleaning and documented.
• Assist with plate-ups and buffet by transporting and ensuring adequate stock.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Executive Chef in establishing minimum and maximum operating par stocks and supplies, and approve storeroom requisitions.
• Coordinate with the Food & Beverage Manager to check their requirements for the day and the next day.
• Assist in the location, movement and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chef to anticipate guest needs.
• 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.
• Take all necessary actions to reduce breakage of China and Glassware.
• Supervises employees' ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc. Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding staff have the supplies, equipment, tools, and uniforms necessary to do their jobs.
• Prepare monthly reports on shortages in equipment and requisition replacements as required while following budget guidelines.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Ability to work well under pressure in a fast-paced environment.
• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• Achieves and exceeds goals, including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognising the contributions of team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviour.
• Carry out any other reasonable task set by the Hotel's Management.

Job Type: Full-time

Pay: ₹12,000.00 - ₹18,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Life insurance
• Provident Fund

Schedule:

• Rotational shift

Ability to commute/relocate:

• Kodaikanal, Tamil Nadu: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)

Work Location: In person