Back of House Manager

Job Description

Back of House Manager

  • The Back of House Manager reports to the Executive Chef for the effective and efficient running of the
    Campus Catering service and is accountable to the Executive Chef for the successful performance of
    the Stewarding Department.
  • Create and sustain a work environment that embraces the company vision, mission and values and
    ensures fair, equitable treatment of all staff.
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm
    environment through the (as yet to be defined) guest centric touch points.
  • Knowledgeable in the provisions and obligations of the Campus Operations Contract and related
    EDF/NNB Guidance documents. Is practiced in Sanitation, Food and Beverage procedures
  • Manages the deployment and operation of a team of highly trained, stewarding staff such that guests
    are consistently satisfied with the sanitation service.
  • Ensures that all team members are knowledgeable as to the requirements of the relevant S.O.Ps
    (Standard Operating Procedures), providing support to colleagues to maintain the defined standards.
  • Helps Team Managers and Team Leaders maintain the defined standards.
  • Works with colleagues at all levels to deliver a consistent level of quality service.
  • Practiced in customer and employee relations, contributing to the successful running of the Campus,
    and the satisfaction of those who work in it, consistent with that success.

Qualifications for the job

  • At least three years’ experience in the same role
  • Expertise in running a similar facility
  • Must be an inspiring leader
  • Must be strategic in his/her over-all approach
  • Must be an intuitive communicator
  • Must be an enabler
  • Must always be able to say, ‘the buck stops at my desk’
  • Excellent communication skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – Grade 2
Your compensation and benefits are embodied in your employment contract

Position summary

The Back of House Manager shares equal responsibility with the Executive Chef for maximising the long-
term operating performance of the HOST campus. As Back of House Manager your main role is to achieve

your department’s objectives of the highest levels of sanitation, guest services, profitability and staff
satisfaction.

Duties & Responsibilities

Upon your appointment, your immediate responsibility will be to ensure a smooth transition from the pre-
opening phase to the scheduled day of opening.

As Back of House Manager, your pre-opening responsibilities will be as follows:

  • Directly supervise all stewarding staff and ensure proper completion of all the department’s
    responsibilities on a daily basis
  • Share accountability with the Executive Chef for implementing the business strategies & HOST
    initiatives throughout all aspects of operations, with specific emphasis on Stewarding
  • You will approve the Organizational Structure and Manning Levels for your department and hire the
    key positions as scheduled
  • You will manage the approved ‘pre-opening budget’ for your department accordingly
  • You will be a member of the weekly ‘pre-opening meeting’ attended by the hotel ManCom and
    key officers where a standard ‘pre-opening meeting agenda’ will be strictly followed
  • You will be guided by the ‘pre-opening critical path’ fully accomplished with mutually agreed dates
    of all deliverables by each member of the ManCom and key officers
  • You will coordinate the planning and implementation of all the pre-opening requirements for the
    Stewarding Department, in particular: all stewarding areas, all storage facilities, all FF&E, all
    inventories and all pre-opening recruitment, training and staff requirements such as uniforms
  • You will participate in over-seeing, monitoring, evaluating and adjusting all the scheduled handovers
    from the development team to the HOST team, including all FF&E installations for your department
  • You will manage the efficient traffic of all the pre-opening OS&E requirements in your Department
  • You will provide all the stewarding business data in the preparation of the business plan
    which will cover the first day of opening up to twelve months thereafter
  • You will recommend approval of the employment of all staff in your department
  • You will directly supervise the pre-opening training plan for all staff in your department in
    cooperation with the Human Resources Department
  • Assist the Executive Chef in coordinating the stewarding requirements of both the service and
    culinary sections of the department
  • Assist the Executive Chef in the preparation of all reports pertinent to the Stewarding Department
  • Responsible in enforcing the highest possible cleanliness and hygiene standards in all food
    processing facilities, as well as the operating equipment. Main responsibilities include dish room
    operations, night cleaning, back area cleaning and equipment maintenance
  • Direct and assist Stewards in order to make cleaning more efficient, ensuring water temperature and
    chemical levels are always appropriate
  • Establish the minimum/maximum operating par stocks, supplies and approve storeroom requisitions
  • Coordinate with all Outlet Managers and Chefs for their requirements on a 7-day basis
  • Supervise staff ability to follow loss prevention policies to prevent accidents, breakages and losses
  • Ensure all food holding and transport equipment are in working order
  • Ensure Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs
  • Conduct physical inspections of all areas in order to evaluate the condition relative to health, safety,
    risk management, asset preservation, customer service, and company standards
  • Champion the brand philosophy and ensure alignment with brand strategy amongst all staff
  • Participate in the reviews by the ManCom of guest satisfaction results and other data to identify
    areas for improvement
  • Facilitate the growth and career development of his respective staff
  • Oversee the development and management of the annual operating budget including capital
    expenditure to exceed budget expectations

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Asset Control
  • Legal Compliance
  • Sub-Contractors
  • Staff Records Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Management Team Contributions/meetings
  • Record keeping
  • Walk the Job
  • Assigned Projects
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