Stewarding Supervisor

Job Description

Nature of the Job

Main Duties

Customer Services

• Delivers the brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers.
• Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to the Chief Steward and Executive Chef.
• Maintains positive guest and colleague interactions with good working relationships.

Financial

• Ensures that all hotel, company and local rules, policies and regulations relating to money handling and licensing are adhered to.

Operational

• Supervises and handles all the delegated kitchen areas and uphold the sanitation standard. Sanitation operation, including quality and consistent production, quality and cost control, appearance and temperature of the finished product, and timing of service out of the kitchen and into all outlet areas.
• Fully in-charge of inventory, storage room, payroll. Organizes the Banquet operation – transportation and cleanliness of all necessary CGS.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment and payroll.
• Maintains departmental time and payroll records
• Ensures employees understand expectations and parameters in regards to time-keeping and overtime.
• Creates the proper departmental SOP’s
• Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms.
• Responsible for cost control and the proper storage of all service ware items including china, glass, silver, and food preparation equipment. Responsible for supervising the proper storage of all food items.
• Responsible for the supervision, scheduling, development, and training of all Stewarding Department employees in order to achieve budgeted food and beverage revenues.
• Scheduling and supervising the overnight and temp agencies, specifically all third party vendors.
• Works with purchasing agent on purchasing and receiving to ensure that china, glassware, and silverware specifications are met. Schedule and conduct quarterly inventory of these items.
• Plans day-to-day set ups of china, glassware, and silverware items for all banquet functions and outlets and ensure that they are properly completed and delivered.
• Maintains communication, support, and arrangement of work flow between culinary outlets.
• Additional duties as necessary and assigned.

*Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

People Development

• Supports Swire Hotels’ cultural and people development implementations and characteristics.
• Supervises on-going training initiatives.
• Uses all available on the job training tools for employees.
• Communicates performance expectations in accordance with job descriptions for each position.
• Coaches and counsels employees regarding performance on an on-going basis.

Other Duties

• Attends and contributes to all training sessions and meetings as required.
• Exercises responsible behavior at all times and positively represents the EAST hotel team and Swire Hotels.
• Maintains strong, professional relationship with relevant representatives from competitor hotels, business partners and other organizations.
• Reads the hotel's Employee Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.
• Ensures high standards of personal presentation and grooming.
• Responds to changes within Restaurants and Bars, as dictated by the industry, company and hotel.
• Carries out any other reasonable duties and responsibilities as assigned.

Qualifications

Skills, Qualifications and Experience Requirements

• High school or equivalent education required.
• Minimum of two to three years as a Stewarding Supervisor required. Kitchen or food and beverage related experience preferred.
• Must be licensed in a Food Handlers certification
• Ensures employees understand expectations and parameters in regards to time-keeping and overtime.
• Ability to obtain and/or maintain any government required licenses, certificates or permits.
• All employees must maintain a neat, clean and well-groomed appearance per Swire Hotels’ standards.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of health codes as they apply to food preparation.
• Strong knowledge of soaps, chemicals, sanitation techniques and ware washing procedures.
• Able to schedule and replace staff in times of staff shortages.
• Ability to train staff in all specific areas of stewarding.
• Ability to hire and terminate employees.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
• Most work tasks are performed indoors.
• Must be able to sit at a desk for up to 6 hours per day. Walking and standing are required during the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Tactful and courteous, always strive to provide efficient and effective service to the guests.
• Presentable, fun, well-organized and with multi-tasking capability.
• Independent & has the ability to work under pressure.
• Good interpersonal and communication skills, pleasant and out spoken.
• Fluent in spoken English.
• Flexible and dedicated team player.