Stewarding Supervisor

Overview

The Stewarding Supervisor is responsible for managing the daily operations of the Stewarding Department to ensure high quality service to the Food & Beverage division. Stewarding Supervisor is responsible for all Cleanliness, production and sanitary control for all food outlets and banquet facilities to provide the highest standards and quality. Maintains a clean and sanitary kitchen, all support areas. Has the ability to follow all cleaning schedules. Perfectly clean silver, glasses, pots, pans, plates and well-organized work area. Maintain and contribute to a positive work environment.

Work Requirements

• Directs staff in maintaining the cleanliness of the back of the house areas, which include; main kitchen, storage areas, dumpster, loading dock, employees’ cafeteria, and ware washing areas.

• Manages general cleaning schedule so that the food service areas meet or exceed the health inspection requirements. Schedules purchases of all stewarding equipment.

• Supervise the Stewards ensuring high standards

• Coordinate the daily pot-wash and dish wash responsibilities

• Selects, trains, schedules, supervises and counsels all members of stewarding department in accordance with established standards for safety, productivity, and performance.

• Delegates dish and equipment washing and silver polishing activities.

• Observe Health, Hygiene and Safety guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements

• Controls the equipment storage areas and the issuance of equipment for the Food Service department. This includes maintaining the cleanliness and good operating condition of house kitchen equipment, i.e., stoves, refrigerators, ovens, icemakers, walk-ins, dish machines, etc.

• Report faults, misused or damaged equipment issues to the Executive Steward, Asst. Executive Steward, Executive Chef, and/or Chief Engineering

• Ensure the correct PPE is in place and guidelines are adhered to

• Ensure machinery is operated properly, efficiently, safely and in accordance with the hotel's Health and Safety Manual

• Assist in the location, movement and storage of operational equipment

• Assist in the stock take of equipment and other items as required

• Ensure team members adhere to all Health and Safety and Hygiene Regulations

• Carry out any other reasonable task set by the Hotel's Management

• Assists the Executive Steward with maintaining the inventory and coordinates the distribution of all big four items: china, glassware, linen and silver which also includes a visual inspection to ensure cleanliness and safe transportation.

• Coordinates services and supplies of stewards department with various departments, to include food distribution, pre-banquet event or other events and food recover post-banquet and other events.

• Participates in all food dish-up for all banquet functions.

• Replenishing food for all or maintaining all buffet lines in banquet or in the food & beverage outlets.

• Responsible for deliveries to various food & beverage outlets.

• Communicates with other departments through both oral and written communication, distributing daily Event Orders and assignments.

Qualifications

• High School Diploma or GED or equivalent

• 1-2 years in a similar role.

• 2 years’ experience in stewarding

• Basic command of the English language

• Previous hotel experience helpful