Stewarding Manager

Position Summary

The Stewarding Manager is responsible for maintaining the overall cleanliness and par levels of all china, glass, and silverware along with kitchen and banquet service equipment. They should have a sound working knowledge of conveyor and single tank dish machines, three compartment sink set ups and chemicals used throughout the kitchens. Must be familiar with the requisitioning of equipment needs to the designated areas within the Biltmore Hotel.

They must be able to maximize productivity of the stewarding staff along with managing chemical and equipment par levels within budgeted guidelines.

Kitchen safety and food sanitation is a top priority and the Stewarding Assistant Manager is expected to set the example within the kitchens and work closely with the Executive Chef on food safety and training. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

• Add in the cleanliness of the entire property, including restaurants, bars, room services and banquet.
• Ensure food is delivered to the designated areas prior to the actual start time of the function.
• Fill equipment requisitions needs for the banquet front of the house staff so the rooms can be set and ready to receive food.
• Conduct training for stewarding supervisors and stewards on job responsibilities.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Conduct china, glass, silverware and chemical inventory on a regular basis to ensure proper par levels and be able to flex with business demands.
• Work as a team, assisting all guests’ and employee’s needs and inquiries.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with the executive chef to review kitchen equipment needs, anticipated business levels, changes and other information pertinent to the job performance.
• Excellent communication skills with a positive outgoing behavior.
• Create and update equipment pull sheets to ensure efficient execution of service.
• Ensure productivity is at the maximum and that we are holding our staff accountable.
• Develop a working relationship with equipment vendors.
• Maintain an exceptional production knowledge and attention to detail.
• Make certain all requisitions are processed properly and placed in designated area.
• Assist all department who need support within the hotel.

• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Maintain all kitchen equipment clean and safe for use, detailing of all kitchen equipment.
• Check production schedules and pars.
• Establish priority items for the day.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize breakage of china and glass.
• Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Ensure kitchen equipment is property maintained and functioning.
• Must be able to work and/or assist in cleaning duties as well as daily stewarding operations.
• Ensure the correct staffing of the department, be able to conduct interviews.
• Creates the schedules for stewarding team.
• Duties are subject to change pending business needs.

• Education:
  
  High School Diploma
• Experience:
  
  Minimum three years’ experience as an Stewarding Assistant Manager in hotels with similar style and standards, fine dining experience; strong knowledge in chemicals, dish machines, and passion to succeed.

• Must be able to:
• Speak, read, write and understand the English language.
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Think clearly, remaining calm and resolving problems using sound judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest…