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At Fairmont Hotels & Resorts we provide our guests the finest hospitality enjoy in every of our destinations. And we know that, to offer our guests the high-quality, we first need to offer our employees the first-class. That’s why you will discover excellent paintings opportunities—for the duration of North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific—in addition to industry-leading schooling, profession improvement, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of lodges that consists of landmark places like London’s The Savoy, New York’s The Plaza, and Shanghai’s Fairmont Peace Hotel. Our teams are guided with the aid of values of Respect, Integrity, Teamwork and Empowerment; we rent the best moral and great requirements, treating all colleagues with equity and dignity. Our Sustainability Partnership program represents our ever-expanding dedication to being a accountable commercial enterprise and to following the principles of sustainability across our operations, the world over.
Fairmont is a place where the extraordinary happens every day! We offer exciting career opportunities, experiences, and rewards for our employees around the world.Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Food & Beverage team’s commitment to safe and efficient operations. Showcase your leadership strengths and model our service culture as Chief Steward, where you will ensure a superior standard for all flatware, tableware and kitchen equipment in support of our Culinary and Banquets teams.Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.Balance operational, administrative and Colleague needs.Conduct regularly scheduled departmental meetings.Supervise and maintain the sanitation of kitchen equipment and other areas assigned.Ensure all banquet event orders are reviewed and ensure proper set-ups are in place.Prepare monthly reports on shortages in china/silverware and equipment and requisition replacements as required while following budget guidelines.Work closely with the Chef, Director of Banquets/Catering to anticipate guest needs.Order and control all inventory of cleaning compounds.Ensure all equipment is in working order and report any items in need of repair.Follow department policies, procedures and service standards.Maintain a clean and safe work environment.Other duties as assigned.