Stewarding Manager

Hospitality


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ESSENTIAL FUNCTIONS



AVERAGE %

OF TIME

25% Supervise the kitchen sanitation operation, including quality and consistent production, quality and cost control, appearance and temperature of the finished product, and timing of service out of the kitchen and into all outlet areas.



15% Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms.



15% Responsible for cost control and the proper storage of all service ware items including china, glass, silver, and food preparation equipment. Responsible for supervising the proper storage of all food items.



15% Responsible for the supervision, scheduling, development and training of all Stewarding Department employees in order to achieve budgeted food and beverage revenues.



15% Work with purchasing agent on purchasing and receiving to ensure that china, glassware, and silverware specifications are met. Schedule and conduct quarterly inventory of these items.



15% Plan day-to-day set ups of china, glassware, and silverware items for all banquet functions and outlets and ensure that they are properly completed and delivered. Coordinate and direct all work assignments in the Stewarding Department to ensure the organization, sanitation, inventory and control of all china, glassware, and silverware items. Responsible for the supervision, scheduling, developing and training of all Stewarding Department associates in order to achieve budgeted food and beverage revenues.

POSITION PURPOSE

Coordinate and direct all work assignments in the Stewarding Department to ensure that organization, sanitation, training, inventory and control of all china, glassware, and silverware items and cost of operations are consistent within the Food & Beverage goals and objectives.



ESSENTIAL FUNCTIONS



AVERAGE %

OF TIME

25% Supervise the kitchen sanitation operation, including quality and consistent production, quality and cost control, appearance and temperature of the finished product, and timing of service out of the kitchen and into all outlet areas.



15% Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms.



15% Responsible for cost control and the proper storage of all service ware items including china, glass, silver, and food preparation equipment. Responsible for supervising the proper storage of all food items.



15% Responsible for the supervision, scheduling, development and training of all Stewarding Department employees in order to achieve budgeted food and beverage revenues.



15% Work with purchasing agent on purchasing and receiving to ensure that china, glassware, and silverware specifications are met. Schedule and conduct quarterly inventory of these items.



15% Plan day-to-day set ups of china, glassware, and silverware items for all banquet functions and outlets and ensure that they are properly completed and delivered. REQUIREMENTS


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Must be able to speak, read, write and understand the primary language(s) used in the workplace.



Must be able to read and write to facilitate the communication process.



Requires good communication skills, both verbal and written.



Must possess basic computational ability.



Must possess basic computer skills.



Knowledge of health codes as they apply to food preparation.



Strong knowledge of soaps, chemicals, sanitation techniques and warewashing procedures.



Able to schedule and replace staff in times of staff shortages.



Ability to train staff in all specific areas of stewarding.



Ability to hire and terminate employees.



Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands



Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.



Must be able to sit at a desk for up to 6 hours per day. Walking and standing are required during the rest of the working day. Length of time of these tasks may vary from day to day and task to task.



The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.



Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.



Must be able to lift up to 15 lbs. on a regular and continuing basis.



Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.



Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks.



Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.



Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordi...