Steward Supervisor- Albuquerque Convention Center

POSITION:
Steward Supervisor DEPARTMENT:
Food & Beverage

REPORTS TO:

Sous Chef/ Executive Chef FLSA STATUS:
Full time – Non-Exempt

• Responsible for establishing and maintaining high standards of sanitation in all food preparation areas.
• Responsible for the maintenance and cleanest of all F&B service and kitchen equipment.
• Responsible for guiding all the stewarding staff in accordance with Legends Global policies and procedures.
• Conducting inventory on equipment and cleaning supplies for operations.
• Responsible for administration, operation and coordination of the stewarding dept. in absence of the Sous Chef or Executive Chef.
• Provide functional assistance to operation during peak periods and functions.
• Responsible for keeping all inventory of small wares, bar glasses, chemicals up to date.
• Maintaining stewarding equipment operational.
• Conduct inspections to monitor chemicals use and abuse.
• Keeping records of all breakages.
• Responsible for supervising the Stewarding team in maximizing all resources to achieve high quality in a timely manner, to achieve excellent all-around cost control.
• Ability to counsel stewarding staff.
• Report any equipment faults on time and maintain an effective working environment.
• Breakdown stations set based on event activity.
• Lead pre shift meetings for stewarding staff.
• Complete other duties as assigned.

• Strong hospitality orientation.
• Good work ethic.
• Excellent communication and interpersonal skills.
• Ability to undertake and complete multiple tasks.
• Attention to detail.
• Must have ability to work a varied and flexible shift.
• Must have the ability to comply and implement all Standard Operating Procedures.

• Conduct documented sanitation inspections of:
  Main kitchen stewarding area Banquet dish room Satellite kitchens / concessions.
• Verify compliance with local health regulations and company SOPs.
• Spot-check chemical storage, labeling, and dilution logs.
• Audit Dish washing temperatures and machine functionality report any maintenance needed.
• Conduct weekly safety walk-through.
• Address slip hazards, drainage, racking, storage practices are all being followed.
• Ensure proper use of dish machines and chemical dispensers.
• Inspect all hand-washing stations have proper handwashing station sign posted, hand soap and paper towels are stocked in all F&B areas Inventory & Equipment Control.
• Conduct weekly inventory, track and report breakage on the following items:
  China Glassware Flatware Smallware Cleaning Chemicals.
• Inspect all Ice Machines are in functioning order, report any maintenance needed to the Sous Chef and Executive Chef.

• Deep Cleaning & Preventive Maintenance Schedule and document:
  Floor scrubbing and degreasing.
• Hood vent cleaning coordination (if applicable).
• Dish machine deliming.
• Storage rack sanitation.
• Inspect and log preventive maintenance needs for:
  Dish machines Trash compactors Soaking stations All Carts and Dollies in food and beverage department.

• Operational Audit Conduct full stewarding operations audit including:
  Workflow efficiency Layout effectiveness Equipment condition Safety & Emergency Preparedness.
• Review emergency procedures with team.
• Update MSDS/SDS binders and accessibility.
• Equipment Assess dish machines, racks, carts for replacement cycle.
• Submit recommendation for refurbishment or replacement.

• Compliance Audit Ensure full compliance with Local Health department standards OSHA/safety standards Company brand standards (if branded property).
• Inventory & Asset Audit Conduct full physical inventory of:
  All banquet china Glassware Flatware Serving utensils.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to…