As a member of our hospitality team, the primary responsibility of a Stewarding Manager is to oversee the day-to-day operations and supervise associates of the kitchen utility department.
The level of responsibility and scope of the position is determined by factors such as sales volume, number of meals served, and complexity of the operation.
This role will supervise various areas including the dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running, and foster a positive work environment by engaging with associates in a friendly and professional manner.
This role extends beyond daily operations and will collaborate with the F&B management to continuously improve guest satisfaction while also maintaining the operating budget.
Assists Executive Sous Chef with all aspects of dish room operations, leading with a commitment to upholding Food & Beverage policies and standards.
Demonstrates leadership by actively engaging in utility associates' duties when needed.
Prioritizes the strict compliance of food handling and sanitation regulations, ensuring a safe and hygienic dining environment.
Efficiently manages equipment, china, glass, and silver inventory, ensuring an ample supply of clean items at all times.
Collaborates with Banquet Chef and Banquet Maitre d’ to orchestrate banquet plating and food running.
Maintains precise control over the handling and temperature of all food products, guaranteeing optimal quality and taste.
Diligently inspects and maintains food holding and transport equipment, promptly addressing any issues to minimize disruptions.
Operates and maintains all department equipment, taking prompt action in case of any malfunctions.
Ensures proper usage and cleaning routines for dish room machinery and service ware, maximizing efficiency and longevity.
Implements seamless breakdown procedures for banquets, restaurants, and cafeterias, ensuring a smooth workflow.
Strategically reviews staffing levels to optimize operations and achieve financial objectives without compromising service quality.
Provides comprehensive training to utility staff, equipping them with essential skills in sanitation, equipment handling, and chemical usage.
Engages with vendors and Health Department representatives as required, maintaining productive relationships for excellence.
Actively participates in hiring and orientation processes, cross-training associates for seamless daily operations.
Thoroughly inspects and promptly resolves any cleaning deficiencies in kitchen, back halls, and loading dock areas, maintaining impeccable standards throughout the property.
Celebrates team achievements and actively contributes to cost control and financial goals.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.
41 CFR 60-1.
35(c)
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