Stewarding Supervisor

Job Description

Stewarding Supervisor - SUPSTWDG

Department:
Culinary

Reports To:

Sous Chef, Executive Chef

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.

The Stewarding Supervisor is responsible for overseeing the daily operations of the stewarding department, ensuring cleanliness, sanitation, and efficiency in all back-of-house areas. This role involves managing a team of stewards, maintaining equipment, and adhering to strict health and safety regulations.

• Team Management: Recruit, hire, train, and develop stewarding staff.
• Assign tasks and schedules to ensure efficient workflow.
• Monitor staff performance and provide feedback and coaching.
• Address employee concerns and resolve conflicts promptly.
• Cleaning and Sanitation: Ensure all kitchen areas, equipment, and utensils are cleaned and sanitized to the highest standards.
• Maintain a clean and organized workspace.
• Implement and enforce strict sanitation procedures.
• Monitor chemical usage and storage to comply with safety regulations.
• Equipment Maintenance: Inspect and maintain all kitchen equipment, including dishwashers, ovens, and refrigeration units.
• Coordinate repairs and maintenance with engineering or maintenance departments.
• Ensure proper usage and care of equipment to prevent damage and accidents.
• Inventory Control: Monitor inventory levels of cleaning supplies, chemicals, and other necessary items.
• Place orders for supplies as needed.
• Control costs and minimize waste.
• Safety and Compliance: Adhere to all health and safety regulations, including OSHA and local guidelines.
• Conduct regular safety inspections and address any hazards.
• Train staff on safety procedures and emergency response protocols.
• Communication and
  
  Collaboration:
  
  Communicate effectively with kitchen staff, management, and other departments.
• Collaborate with the culinary team to ensure efficient workflow and meet their needs.
• Provide timely updates on the status of the stewarding department.

• Previous experience in a supervisory role within a hotel or restaurant setting.
• Knowledge of sanitation and food safety regulations.
• Strong leadership and organizational skills.
• Ability to work effectively under pressure and meet deadlines.
• Excellent communication and interpersonal skills.
• Physical ability to lift heavy objects and stand for extended periods.

• Medical, Dental, Vision
• Hotel Discounts
• Paid Time Off
• Employee Assistance program

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice.

Source:
Northwood Hospitality