Hugh Scheper
St John,Antigua & Barbuda
Summary
Resourceful Chief Steward, known for high productivity and efficient task completion. Specialize in inventory management, team leadership, and quality control, ensuring seamless operations in back-of-house environments. Excel in communication, problem-solving, and adaptability, leveraging these soft skills to lead teams effectively, and maintain high standards of cleanliness and organization. Skilled in manual labor, equipment operation, and maintaining a clean, organized workspace. Safety-conscious, with a strong work ethic, ready to contribute to a dynamic team and make a positive impact.
Overview
8
8
years of professional experience
Work History
Chief Steward
Royalton Chic
, Antigua and Barbuda
05.2024 - Current
- Supervise the duties of all stewarding department employees, facilities, operations, and costs
- Supervise the sanitation, cleanliness, hygiene as well as the 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 to make clean-up more efficient
- Ensure water temperature and chemical levels are appropriate for cleaning and documented
- Assist with Banquet plate-ups and buffets 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
- 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, F&B, and Weddings 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
- Take all necessary actions to reduce the breakage of China and Glasswares
- Supervises employee’s 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 dishroom machinery
- Ensures all food holding and transport equipment is in working order
- Ensures compliance with food handling and sanitation standards
- Ensuring Stewarding staff 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
- 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 recognizing 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 behaviours
- Carry out any other reasonable task set by the Hotel’s Management
Public Areas Manager
Royalton St Lucia and Spa
, St Lucia
09.2023 - 03.2024
- Cleans rooms, hallways and restrooms
- Cleans and maintains restaurants and banquet halls
- Sweeps carpets
- Empties ashtrays and urns
- Polishes furniture and fixtures
- Vacuums and polishes elevators
- Keeps the front of the hotel free from trash
- Cleans rugs, carpets and upholstered furniture using a vacuum cleaner, broom and shampoo machine
- Washes walls and ceilings, moves and arranges furniture, and turns mattresses
- Sweeps, mops, scrubs, waxes, and polishes floors
- Dust and polishes metal work
- Collects solid linen supplies in floor linen closets
- Removes trash collected by room attendants
- To attend daily briefings for functions and events held in the hotel
- To perform daily assigned tasks in toilets, lifts, back areas, terrace, etc
- To clean and maintain all equipment daily
- To follow up a special cleaning schedule given by the housekeeping control desk
- To report maintenance to supervisor/ housekeeping desk immediately
- To comply with Lost and Found Policy of the Hotel
- To assist Guest in Public Areas when required
- To have good knowledge of all hotel facilities, hours of operation, Restaurants, shops and function rooms
- Responsible to maintain inventory in the Housekeeping closets
- Post caution signs as and when required
- Responsible to follow departmental policies and procedures
- Responsible for upkeep of all the equipment which he is using i.e., Vacuum cleaner, trolleys, Scrubbing machine
- Responsible for maintaining a time schedule for cleaning of their areas
- Responsible for spring cleaning of their area as per the schedule is given to them
- Authorised to enter into offices for maintenance or other activities like pest control, shampooing of carpet etc
Chief Steward
Body Holiday St Lucia
, St Lucia
01.2020 - 08.2023
- 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 standards of cleanliness and that 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
- 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 buffet operational equipment
- Assist in the stock take of equipment and other items as required
- Work closely with the Chefs, Housekeeping and Special Experience dept
- 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
- Supervise employees’ ability to follow loss prevention policies to prevent accidents and control costs
- Enforce proper cleaning routines for service ware, equipment, floors, etc
- Enforce proper use and cleaning of all dish room machinery
- Ensure all food holding and transport equipment is in working order
- Ensure compliance with food handling and sanitation standards
- Ensure Stewarding staff 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
- Ability to work well under pressure in a fast-paced environment
- Ensure disciplinary procedures and documentation are completed according to Standard Operating Procedures
- Achieve and exceed goals
- Including performance goals, budget goals, team goals, etc
- Celebrate successes by publicly recognizing the contributions of team members
- Encourage and build mutual trust, respect, and cooperation among team members
- Serve as a role model for the stewarding teams to demonstrate appropriate behaviours
- Carry out any other reasonable task set by the Hotel’s Management
Stewarding Supervisor
Royalton St Lucia and Spa
, St Lucia
01.2017 - 05.2019
- Responsible for the cleaning, organizing and sanitizing of all kitchens
- Ensuring team members meet health and safety regulations in handling materials and equipment
- Ensuring equipment is cleaned maintained and properly stored
- Providing a safe working environment by training and following set safety standards
- Communicating with General, Hotel, Maintenance and Department Managers
- Preparing appropriate reports and ensuring timely submission of all required documentation
- Assisting team members and other departments as and when necessary
- Supervising all clean-up and sanitary procedures in the food preparation areas and checking for cleanliness and efficiency
- Responsible for maintaining all F&B areas free of pests at all time
- Promoting and maintaining the highest level of customer service to all guests while staying alert to their needs
Education
Certificate - HACCP Level 3
Springboard
St.Lucia04-2022
Certificate - Project Management
University of The West Indies
St. Lucia04-2018
Certificate - Supervisory Skills Training
HR Wise
St.Lucia12-2017
Certificate - Supervisory Management
University of West Indies
St.Lucia04-2017
Certificate - Leadership Skills
Sandals Corporate University
St.Lucia08-2015
Skills
- Team management
- Sanitation standards
- Chemical handling
- Cleaning operations
- Inventory management
- Food safety compliance
- Equipment maintenance
- Team leadership
- Workplace safety
- Time management
- Task delegation
- Event coordination
- Recruitment and hiring
References
Reference Name, Company, Contact Information
References
References available upon request.
Timeline
Chief Steward
Royalton Chic
05.2024 - Current
Public Areas Manager
Royalton St Lucia and Spa
09.2023 - 03.2024
Chief Steward
Body Holiday St Lucia
01.2020 - 08.2023
Stewarding Supervisor
Royalton St Lucia and Spa
01.2017 - 05.2019
Certificate - HACCP Level 3
Springboard
Certificate - Project Management
University of The West Indies
Certificate - Supervisory Skills Training
HR Wise
Certificate - Supervisory Management
University of West Indies
Certificate - Leadership Skills
Sandals Corporate University
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