KISHOR DODDI

• Ensure passenger and employee safety is at the forefront of our business by leading including leading a safety focused team with process review, awareness and implementation on new initiatives and directives, Model exemplary customer service to both internal and external customers by using timely and appropriate problem solving techniques to address a variety of possible; and at times unexpected; issues, Strong capacity to act independently within a dynamic operation, Deploy your crew appropriately to meet operational, regulatory and business requirements for the various areas including: catering, retail, baggage handlers and janitorial, Identify and implement strategies to improve quality of service, productivity and profitability, Manage labour and expenses within the approved budget under the direction of the Senior Chief Steward, Lead and manage a diverse team in all aspects of the business, with particular focus on creating developmental plans, mentoring staff and guiding the performance management process as required, Strengthen the department by empowering all members to contribute ideas of innovation and continuous improvement across environmental, employee engagement and financial areas, Work in a team environment by respectfully engaging with various departments; encouraging collaboration as required, Attend departmental and operational meetings as requires.

• Maintain high customer service focus with customers in mind
• Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with customers and colleagues
• Responsible for guiding Steward Supervisors and Stewards in their jobs
• Control and analyze cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss
• Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action
• Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding
• Assist the stewards during operations
• Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment
• Ensure all cleaning supplies and equipment are sufficiently stocked
• Maintain and update the steward operating manual, chemical charts and cleaning chart for the team’s reference
• Prepare and monitor the requisition of all chemicals and equipment
• Report all accidents and incidents
• Conduct and prepare the monthly operating equipment inventory
• Report and monitor the breakage and loss report for operating equipment
• Prepare purchase requisition for operating equipment and cleaning supplies
• Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment
• Inspect all stewarding supplies and equipment received, according to the established specification
• Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards
• Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition
• Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times
• Gives direction and check set-up of buffet set in the outlet and banquet functions
• Provide active supervision during the implementation of cleaning schedules
• Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower
• Acquire contact from various hotels in the city to secure additional equipment for big functions and events
• Knowledgeable on fire safety and security procedures in relation to stewarding operations
• Knowledgeable of all job description in stewarding section and capable of performing the tasks as required
• Check and maintain the sanitation level of the garbage room, both wet and dry
• Coordinate with Finance and Security in processing disposal sales
• Actively seek verbal feedback from customers and team members during service period
• Assist in the restaurant and bar during busy days or special events
• Knowledgeable of departmental standards and able to explain the standards to team members
• Assess team members’ performance against departmental standards
• Describe, assign and delegate duties and authority for stewarding operations
• Plan ahead and ensure adequate resources are available
• Ensure shifts are reviewed, handovers and briefings are carried out
• Establish good communication and teamwork within the kitchen team and others
• Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos
• Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel
• Ensure the health, safety and well-being of customers and all team members
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice
• Carry out any other reasonable duties and responsibilities as assigned.

• 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

• Supervise the duties of all stewarding department employees, facilities, operation and costs
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product 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 Banquet 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 Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition
• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers 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, Banquets & Catering Manager 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 Glasswares
• 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 staffs have supplies, equipment, tools, and uniforms necessary to do their jobs
• Prepare monthly reports on shortages in china silverware and 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
  * 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

Ensuring Exceptional Customer Service:-

• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Managing and Conducting Human Resource Activities:-
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruits, interviews, select, hires, and promote employees in the organization.
• Trains employees in safety procedures.
• Provides feedback to individuals based on observation of service behaviors.
• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass and silver inventories.

Kitchen Stewarding Asst. Manager: Pre-opening team

The Park Hotel, Somajiguda Hyderabad outer skin of the hotel that gives a curvaceous structure to the building has a design of the Nizam’s Jewels set to a graphic design. We are a 7 star modern palace approved by ISO 22000 certified Hotel in Andhra Pradesh. Certified by BIS. With 245 sound-proof rooms and an exclusive Executive Club Floor for the corporate business traveler.

Job Responsibilities:

• Plan and coordinate the activities of the Stewarding department.
• Ensure to par stock all the amenities required by the team.
• Ensure that preventative maintenance of all the equipment in the department is an on-going process.
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• People Management:
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• Ensure that cleanliness and personal hygiene of the Stewarding Department
• Personnel is maintained as per the standards.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
• Achieve guest satisfaction and organizational profitability through effective utilization of all resources.

Managerial Qualities:

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• Leadership skills that utilize persuasion and motivation to attain organizational goals is the most desirable management quality, followed by honesty, integrity, ethical behavior, tactfulness, openness, and cultural awareness;
• Ability to accept responsibility;
• Self confidence, motivation, drive and tenacity;
• Ability to enhance organizational performance;
• Ability to clearly delegate tasks and responsibilities;
• Ability to think strategically, inductively, and creatively;
• And the propensity to recognize and acknowledge other peoples’ ideas.

Fortune Select Manohar Hotel it is an five star property located in Heart of the city, Begum pet Old Airport Exit Road. Facilitating on Kitchen and Equipment setup activities based on technical specifications and safety norms

Job Responsibilities:

• Co-coordinating on overall project efforts
• Establishing equipment specifications and procuring (including kitchen and restaurants inventory).
• Kitchen layout planning areas of sinks, floor, cabinet, trolley usages, storage's, drop – pickup, cooking etc.,
• Responsible for ground work preparation and standard operating

Hotel Sitara is the ISO 9002 certified five star hotels in Andhra Pradesh Certified by BIS. With 147 sound-proof rooms and an exclusive Executive Club Floor for the corporate business traveler.

Responsibilities:

• Inspect kitchens, workrooms, and equipment for cleanliness and order.
• Ensure clean, efficient, and economical food service.
• Supervise all kitchen stewards, to ensure that all jobs are carried out to the correct standard.
• Coordinates work of non-cooking kitchen and storeroom workers engaged in activities
• Conduct inspections and reviews of food and implementing safety standards.
• Maintaining all kitchen floors. Keep trash from building up in kitchen.
• Engaging other non-cooking employees in activities such as dish washing and silver cleaning.
• Maintain clean and sanitary conditions in all kitchen coolers & freezers.
• Support of and participation in recycling and sanitation programs.