Stewarding Manager

Essential Functions

• Oversees the day-to-day stewarding operations to ensure departmental strategic goals and intent are being met and exceeding expectations.
• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools and uniforms necessary to do their jobs.
• 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.
• Emphasizes Guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Directs human resources responsibilities for the stewarding department to include:  creating a work environment that promotes teamwork, performance feedback, recognition, and quality hiring, training and succession planning. 
• 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.
• Responsible for scheduling of managers and supervisors.
• 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 

• Not Required