Dishwasher Supervisor

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Job Summary – 

• Under the direct supervision of the Chef de Cuisine, the Stewarding Supervisor is responsible for supervising the ware washing activities of the Stewards under their shift, and participates in the activities of their associates.

Essential Duties and Responsibilities – (Key Activities)

• Supervise the steward in maintaining cleanliness, orderliness and sanitation of kitchen areas and other areas of responsibilities during his shift.
• Checks condition of dishwashing machine and its detergent dispenser and rinse additive injector makes hourly supervision of all kitchen areas.
• Assists in the implementation of House Rules and Regulation and F&B Policies and Procedures on proper handling of operating equipment’s.
• Makes sure the kitchen crockery and other equipment is organized on the proper place or shelves
• Checks the daily function sheet and make sure that the chafing dish and other kitchen equipment being prepared 
• Conducts monthly inventory of F&B operating equipment’s, kitchen utensils.
• Assists in the preparation of yearly budget and capital expenditure expenses.
• Conducts daily briefing for steward associates on their shift 
• Monitors and controls issuance of F&B operating equipment’s under his shift.
• Trains associates on proper use and dilution and dosage of all kinds of cleaning detergents.
• Assists the steward on their shifts for special cleaning program or big event
• Communicates effectively with superior, steward associates and other section head
• Maximizes productivity from all steward associates under his shift
• Minimizes the wastage of all operating supplies, in particular chemical
• Participates with all associates committee and other sports activities to promote the hotel’s image
• Coaches and counsel all steward personnel under their shift
• Trains the steward on their shift effectively for the area of weakness
• Is active on all hotel activities such as team building, sports, etc 
• Motivates the steward to grow within the hotel 
• Evaluates the performance of associates assigned to them.
• Reports to the Chef de Cuisine of daily accomplishment and daily losses and breakages.
• Works closely with other employee especially head section of each outlet /kitchen concerning distribution of operating equipment or kitchen utensil 
• Other duties as assigned

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with:

• OSHA Regulations
• Risk Assessments for your department
• Hotel Fire & Bomb Procedures

Confidentiality

• Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Other

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition of the ones stated, in a reasonable framework.
• Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
• Model the company’s culture, vision, mission and core values at all times.
• While this is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

Required Skills –

General Skills

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

• Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; 
• Ability to maintain good coordination; ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; 
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
• Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; 
• Ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language

Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements

• Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 
• Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Work Management

• Ability to manage multiple tasks
• Can meet deadlines
• Thinks globally

People Management

Creates work environment that:

• Energizes, motivates and supports employees
• Foster a climate of open communication, trust and respect
• Encourages team behavior
• Effectively communicates with all levels

Other/Attributes

• Passionate and dedicated
• Is patient, yet persistent
• Culturally aware and sensitive

Qualifications –

• High School Diploma or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handler’s card

Experience –

• Minimum 2 years or equivalent experience with strong leadership in a similar position
• Experience with a luxury or ultra-luxury property or brand preferred

Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Pay

The pay scale for this position is $30 to $33.38 /hour. This is the pay range for this position that the Hotel reasonably expects to pay.