Stewarding Supervisor

The Stewarding Supervisor 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, 3‑compartment sink set‑ups and chemicals used throughout the kitchens. The role requires familiarity with requisitioning equipment for the designated areas within the Biltmore Hotel and the ability to maximize stewarding staff productivity while managing chemical and equipment par levels within budgeted guidelines.

• Add to 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 for the banquet front‑of‑house staff so 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 employees’ 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 relevant 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 maximum and hold staff accountable.
• Develop a working relationship with equipment vendors.
• Maintain exceptional production knowledge and attention to detail.
• Make certain all requisitions are processed properly and placed in the designated area.
• Assist any department that needs 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 to fulfill and address any issues or needs requested by guests 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 and be able to conduct interviews.
• Create the schedules for the stewarding team.
• Duties are subject to change pending business needs.

• Education: High School Diploma.
• Experience: Minimum three years’ experience as an assistant chief steward in hotels with similar style and standards, fine‑dining experience; strong knowledge in chemicals, dish machines, and a passion to succeed.
• Skills Required:
  • Speak, read, write and understand English.
  • Compute accurate mathematical calculations.
  • Provide legible communication and directions.
  • Perform job functions with attention to detail, speed and accuracy.
  • Prioritize and organize.
  • Think clearly, remain calm, and resolve problems using sound judgment.
  • Follow directions thoroughly.
  • Understand guests’ service needs.
  • Work cohesively with co‑workers as part of a team.
  • Work with minimal supervision.
  • Maintain confidentiality of guest information and pertinent resort data.
  • Use a computer keyboard and possess basic typing skills.
  • Possess moderate to advanced computer skills.
  • Work in a dynamic and constantly changing environment.
  • Adept at multitasking.

• Move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Use all kitchen cleaning equipment for daily use.
• Stand, sit, or walk for extended periods or for an entire shift.
• Reach overhead and below the knees, including bending,…