Job Description

POSITION PURPOSE
As supervisor of Stewarding team you are responsible for leading all aspects of stewarding management, team training and development, team planning, non-food purchasing and all Health and Safety aspects related to the food & beverage departments. You will be able to inspire and motivate whilst building a culture of high performance throughout the stewarding team. ESSENTIAL FUNCTIONS
Clean, transportation and storage all china, silverware, pots and pans and other restaurant items used in the food and beverage operations and maintain kitchen and storage areas in a clean and orderly manner. Be an active member of the hotel green council & HACCP committee.

• Participate in dishwashing, garbage removal, silver polishing, pot washing or any other stewarding area as necessary in accordance with department needs (based on staffing or business levels!)
• Ensure to support the Executive Chef, Executive Chef, Sous Chefs and F&B teams.
• Maintain and organize regular attendance at department and operations meetings, which may vary according to the needs of the hotel.
• Ensure a safe and productive operation.
• Ensure that the checklist are updated in Daily Basis.
• Assure compliance with Health Department standards.
• Supervise and maintain the sanitation of kitchen, storerooms, hallways, dock, and equipment. Have a keen focus on the garbage areas.
• In charge of assisting in training of all stewarding duties.
• Support the hotel's Green Team initiatives.
• Keep updated with all items on the communication board and communicate to colleagues when required.
• Maintain proper grooming standards
• Ensure proper pass off to other leaders using email format.
• Check BEO's - see what set ups are needed to be done on shift

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• At start of shift - do a complete walkthrough of stewarding areas to observe the status of all areas
• Throughout the shift - continuously walk through all areas
• Re-assign associates during shift to areas of need.
• Assisting all operations with requirements.
• Controlling stocks for daily use in the department (cleaning products, mop heads, etc.).
• Controlling breakage, waste
• Maintain cleanliness of all kitchens and HOH areas as well as ensuring all maintenance needs are looked after.
• Conduct shift briefing daily.
• Perform job related duties and special project's assigned
• Performs daily checks on staffing level
• Ensure that breaks are taken - 1h per shift
• Limit colleague overtime - "0" OT should be an exception
• Keep in mind to be Acting Chief Steward in absence of the same and need to take care of all aspects of Stewarding