Stewarding Manager - Ritz-Carlton

Why us?

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute.

Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.

Recognized as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other.

Train stewards, verify daily assignments are completed. Ensure sanitation standards and cleanliness in all kitchen and storage areas. Clean and sanitize all areas of the kitchen and operate the dish washing machine in a safe, accident-free manner. Provide clean china, glassware, flatware, silverware, and other service equipment for the hotel's food and beverage outlets and banquet functions. Inspect all kitchen work areas, making sure the premises are in proper order and in sanitary condition.

Control rotating inventories of china, glass, and flatware. Assist in the maintenance of food service equipment. Requisition and control cleaning materials, detergents, and other cleaning supplies necessary for daily operations. Train and supervise the entire stewarding department.

• Appraise Stewarding Department associates in performance of assignments, such as recommending promotions or making other changes in their work.
• Ensure that property and departmental policies are enforced and take proper disciplinary action when required.
• Ensure that health, fire and safety regulations are being adhered to by all associates.
• Ensure that all equipment is properly handled and maintained.
• Maintain inventory controls established by department for all equipment, china, glass and silver
• Responsible for the organization and maintenance of storage areas
• Make sure that dish out line is set up, when required.
• Organize breaks for all dish room personnel.
• Use cleaning chemicals according to prescribed methods.
• Make sure that scheduled personnel are on time and working.
• Supervision of the Stewarding Department;
  Deliver food to the banquet areas (buffets, receptions, dinners), assist kitchen staff in serving meals and keep clean and organized the Banquet Kitchen and dish room per standard operating procedures.
• Scheduling and Staffing of Stewarding Department
• Consult the Executive Chef for pertinent information regarding daily business and special functions.
• Ensure adherence to local Health Department rules and regulations.
• Ensure all property policies and procedures are followed, including the proper and timely delivery of food to respective banquet rooms.
• Check and control the proper storage of products especially on all linen equipment and cleaning agents.
• Inspect all completed sets and daily assignments completed by stewards.
• Meet with Banquet Chef to discuss the needs and requirements for all convention and catering functions during the shift.
• Make sure that food is taken to the areas that need it.

Education/Formal Training

High School Diploma or Equivalent Preferred

Experience

Minimum 1-2 years as a stewarding supervisor required

Knowledge/Skills

• Good working knowledge of the fundamentals of catering operations required.
• Must have basic knowledge of dishwashing.
• Must possess knowledge of the operation of kitchen equipment.
• Must possess accepted knowledge of standard sanitation.
• Basic mathematical skills necessary to understand measurement, requisition amounts and portion amounts as it relates as it relates to chemicals and inventory control.

Physical Demands

The…