House Supervisor

JOB TITLE: House Supervisor

JOB GRADE: GMG/AM 2

DEPARTMENT: Office of His Excellency The Governor-General & Staff

UNIT: Personal Establishment /House

REPORTS TO: Deputy Governor-General’s Secretary (Personal)

MANAGES DIRECTLY: 1 Head Laundress/Maid, 5 Parlour Maids,

1 Office Attendant, 1 Pantry Maid, 1 Handy Man

MANAGES INDIRECTLY: 2 Cleaners/Office Attendant, 2 Cleaners assigned to JCF

DEADLINE: January 14, 2022

 

JOB PURPOSE

Under the supervision of the Deputy Governor-General’s Secretary (Personal), the House Supervisor is responsible for supervision of housekeeping activities for the Main Building and related facilities across the across the King’s House property (museum, Garage, Transport Centre, Canteen, etc). The incumbent provides critical support for State visits, official functions and events hosted by Their Excellencies; and, organizes, trains and directs assigned staff to assure effective operations, and that the highest level and quality of service is accorded to Their Excellencies, guests, and staff.

This role requires technical knowledge of the care of brassware, silverware, antique furnishings and fittings; fabric and garments and their care; food preparation, food service, flatware and glassware; protocol, and customer service.

The incumbent seeks to achieve the job purpose by embracing, demonstrating and contributing to the Vision of the Office of The Governor-General and Staff: “A culture of excellence through people performance and partnerships”.

 

KEY RESULT AREAS/ OUTPUT

  1. Housekeeping activities in all assigned areas.
  2. Laundry services.
  3. Food & beverage preparation and service.
  1. Weekly Work Plan/Schedules for assigned staff.
  2. Weekly report.

 

KEY RESPONSIBILITY AREAS

Management/Administrative Responsibilities

  1. Monitor Their Excellencies weekly, monthly and annual diaries in order to be kept abreast of, and ensure optimal response time and preparedness of areas and support services required for events.
  2. Provide leadership and supervisory oversight for assigned staff to assure the prescribed courtesies, customer service standards, and protocol are observed, and the required procedures for tasks are executed in keeping with established standards.
  3. Conduct quality checks – scheduled and unscheduled for all assigned tasks in all areas under portfolio responsibility.
  4. Report all damages to items in keeping with established procedures. Implement corrective actions as required.
  5. Monitor and maintain Authorized Access requirements for established sterile areas (i.e. Staff Kitchen, Main Kitchen, Pantry, and Main Laundry Room).
  6. Prepare and submit to the Deputy Governor-General’s Secretary (Personal) weekly report on Housekeeping operations in keeping with established timelines.
  7. Maintain First Aid supplies in kits held in assigned areas.

 

Technical/Professional Responsibilities

Housekeeping/Laundry:

  1. Provide leadership and supervisory oversight for the detailed cleaning and upkeep of the main entrance to King’s House (Porte cochère and Foyer), the State Ball Room, the Formal Dining Room, the Formal Drawing Room, the Morning Room, Conference Rooms, Museum and Library, all Office Suites, the Staff Canteen and Kitchen, the Main Kitchen & Pantry, the Main Laundromat, JCF Barracks, and Transport Centre.
  2. Provide the required support for appropriate settings in the various meeting/event areas.
  3. Supervise assigned staff in laundry services; ensure timely completion of tasks that consistently meet established standards.
  4. Coordinate with the Property Administrator for periodic maintenance of all tools and equipment in keeping with established maintenance schedules. Maintain service records.
  5. Identify, prioritize, and recommend procurement of items for housekeeping activities.

 

Food & Beverage:

  1. Provide support for the preparation of food and beverages for Courtesy Calls, Meetings, Teas, Tours, and other events as required. Supervise the setting of beverage/tea stations as required.
  2. In consultation with the of the Deputy Governor-General’s Secretary (Personal)/Events Manager/Household Manager/Head Chef, prepare the required flatware, glassware, linens, and other related table appointments and items for food & beverage preparation and service.
  3. Keep proper records and monitor inventory of all equipment, tools, furnishings, brassware, silverware, flatware, glassware, linens, tables, fixtures and fittings, rugs, carpets, drapes in all assigned areas.
  4. Direct assigned staff in sanitation procedures prior to and during food preparation. Maintain required standard of sanitation and safety in all food & beverage preparation and service areas.
  5. Manage break-down operations in the Staff Canteen, Pantry and Main Kitchen following all events.
  6. Receive prepared shopping lists and carry out shopping as required for events and inventory as required.

 

Departmental Human Resource Responsibilities

  1. Conduct continuous on-the-job sessions to ensure staff under purview carry duties at the required standard; Assess training needs and recommend training interventions for assigned staff in keeping with operational objectives.
  2. Define and implement work schedules for all assigned staff. This may include job rotation to ensure staff are knowledge of all related areas and are motivated to learn/broaden their scope of knowledge.
  3. Monitor and discuss leave forecast for staff to ensure coverage of areas under purview.
  4. Carry out performance evaluation processes for assigned staff and provide on-going coaching.
  5. Conduct job specific orientation for new staff.
  6. Establish regular meeting schedule with staff to motivate, impart information, and address concerns.
  7. Any other related duties assigned by the Deputy Governor-General’s Secretary (Personal).

 

Other Responsibilities

None

 

PERFORMANCE MEASURES

  1. Furnishings, brassware, silverware, fixtures and fittings, rugs, carpets, drapes in all areas are maintained in a clean and attractive manner and to the required standard.
  2. Laundry services are carried out in a timely manner, and at standard required.
  3. Equipment and tools assigned are appropriately cleaned, serviced and maintained.
  4. Guidelines with respect to food handling procedures, standards of sanitation and presentation are implemented and met.
  5. The standards of customer service, personal presentation, efficiencies and cleanliness are upheld and/or exceeded.
  6. Work plan for assigned staff are implemented and monitored. Quality checks conducted and corrective actions implemented as required.
  7. Weekly report submitted within specified timeline.

 

REQUIRED KNOWLEDGE SPECIFIC TO THE POSITION

  1. Knowledge of brassware, silverware, antiques and their care; knowledge of fabric and garments and care; knowledge of household furnishings and their care.
  2. Knowledge of food preparation and food service as well as food sanitation processes and products.
  3. Knowledge and understanding of health and safety issues.
  4. Knowledge of cleaning and sanitation products, materials and methods.

 

REQUIRED COMPETENCIES & ATTRIBUTES

  1. Is loyal, composed, trustworthy and demonstrates impeccable integrity.
  2. Able to lead, manage, organize, set priorities, multi-task and meet deadlines.
  3. Is able to anticipate customer needs, change goals and direction quickly.
  4. A problem solving and results driven individual with an eye for details.
  5. Able to apply good judgment, negotiate, exercise initiative and cope well under pressure.
  6. Communicate effectively in both oral and written form with persons at all levels.
  7. Is confidential and professional in personal conduct and execution of duties.

 

MINIMUM REQUIRED EDUCATION AND EXPERIENCE

  • An Associate Degree in Institutional Management/ Hospitality/Food Preparation & Service, and/or Housekeeping from a recognized tertiary institution.  Certification by HEART/NTA desirable.
  • At least three (3) years progressive experience managing housekeeping operations within the hotel industry or related field.
  • Supervisory training and experience.
  • Valid Food Handler’s Permit.

 

SPECIAL CONDITIONS ASSOCIATED WITH THE JOB

The House Supervisor is expected to lead by example and take a non-traditional approach to working hours. This means that he or she may be required to work a flexible schedule which will include at times long hours, work on weekends and Public Holidays.

This position requires solving problems that arise, spending long hours on one’s feet and often having to lift objects, such as tables, chairs and other items.

 

AUTHORITY TO:

  • Provide advice on housekeeping matters.
  • Recommend changes to policies and procedures.

 

LIAISE WITHIN THE OFFICE:

POSITION TITLE PURPOSE OF COMMUNICATION
Aide-de-Camp to The Governor-General Coordinate on matters relating to Their Excellencies
Events Manager, Household Manager, Head Chef. Coordinate on matters relating to all Events

Shopping requirements.

Property Administrator Addressing property management concerns in the House.

 

  

LIAISE EXTERNALLY TO THE OFFICE:

POSITION TITLE PURPOSE OF COMMUNICATION
 

Contractors & Suppliers

Identifies and gives instruction on items to be cleaned and/or serviced while on site.

 

Purchasing of grocery items and basic supplies.

 

 

You may email your application letter and resume to humanresources@kingshouse.gov.jmPlease state the post of interest in the subject line.