Job Description
Essential Functions
- Oversees the day-to-day stewarding operations to ensure departmental strategic goals and intent are being met and exceeding expectations.
- Conducts china, glass and silver inventories monthly.
- Controls inventories of supplies, equipment and small wares.
- Inspects supplies, equipment and work areas in order to ensure efficient service and standards.
- Maintains and audits sanitation chemicals and distributes to the outlet especially PH levels of dish machines and sanitizing solutions
- Reports, investigates and follows up on Team Member related accidents.
- Supervises Team Members ability to follow loss prevention policies to prevent accidents and controls cost.
- Develops and oversees the cleaning schedule of the kitchen, pastry, Garde Manger, banquets, cafeteria, and coolers, dumpster area, and maintenance of dishwasher machines.
- Enforces proper cleaning routines for china, glass, silver, small wares, equipment, floors, etc.
- Monitor all work areas on a daily basis for compliance with health department regulations and takes action when there are deficiencies
- Enforces proper use and cleaning of all dish room machinery.
- Ensures all transport equipment is in working order.
- Ensures compliance with all applicable laws and regulations.
- Ensures compliance with sanitation standards.
- Informs and updates the F&B Exec Team of any relevant information in a timely manner.
- Trains Team Members in safety procedures.
- Ensures disciplinary procedures and documentation are completed according to standard and local operating procedures.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others. Leads by example.
- Supervises and manages team members and understands stewarding operations well enough to perform all duties within department.
- Implementation of organizational policies and procedures and F&B operating procedures for the stewarding staff and personnel.
- Act as a coach and mentor to all stewarding staff, guiding them on a daily basis.
Knowledge, Skills & Abilities
- Must be able to work independently.
- Must present a neat and professional appearance.
- Work requires interactions with customers, public and co-workers.
- Work requires teamwork with other staff members.
- Must be able to sit, stand or walk for long periods of time (4 hours).
- Must be able to respond calmly and make rational decisions when handling employee conflicts.
- Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
- Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop, and kneel.
- Respond to visual and aural cues.
- Must have the manual dexterity to operate a computer and other necessary office equipment.
- Must be able to tolerate areas containing dust, loud noises and bright lights.
- Must be able to work varied shifts, weekends and holidays as needed.
- Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
- Work requires effective communication in English, both verbal and written form in a professional manner.
Education and Experience
- High School Diploma or GED required
- Must have 5-7 years of supervisor experience managing 10 or more employees in a stewarding environment.
- Must be 21 years of age.
Required Certification/License
