Stewarding Supervisor

Job Description
Position: StewardingSupervisor
Department: Chief Stewarding

Primary Responsibilities: (guestinteraction, ordering responsibilities, clean up duties, clericalresponsibilities, etc.)
• Support manager in daily operations of diningoutlets and banquet operations through developing a high energy, guest servicefocused team through leading employees in customer service and managingresources
• Monitor productivity levels of stewarding staff.
• Ensuresanitation and safety standards are achieved and maintained throughout allkitchens.
• Support and demonstrate kitchen standards, ensuring safety andsanitation are always in the forefront of the operation and implementing plansto improve service levels with measurable goals and benchmarks.
• Collaboratewith chefs and dining room managers to improve kitchen cleanliness andorganization.
• Oversee daily banquet general kitchen workers, ensuringservice standards and expectations are met or exceeded.
• Maintain a strongpresence by visiting all work areas, outlets, and catered events ensuring allstandards are met.

Leadership: • Communicatenecessary information to staff, peers and superiors with energy and enthusiasmincluding running energetic, informative daily lineups
• Build morale andspirit
• Promote teamwork
• Train and develop new hires
• Engage andcoach employees in job performance
• Ensure safety standards and goals arepracticed and attained
• Ensure company policies and work rules arefollowed

SecondaryResponsibilities: • Ensure impeccable facility standards aremaintained

Normal Working Hours: (Shift,evenings, some days if business dictates)
• Hours vary based on businessdemands and can average 8-12 hrs per day
• Includes weekends, holidays,overtime and split shifts

In order to be successful inthis position, the ideal candidate must meet the following criteria in additionto the Ten Essential Attributes for All Employees.

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)
• Foodservice experience preferred
• Supervisory experience

Educational Requirements: (Degree/Certification, highest required/preferred, field of study)
• HighSchool Diploma or G.E.D.required

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)
• Clear, concisewritten and verbal communication skills
• Excellent listening andcomprehension ability
• Understanding group dynamics and communicatingeffectively.
• Ability to anticipate guest needs and respondaccordingly

Technical Requirements: • • Mustobtain WV Food Handler's Card

PhysicalRequirements:

Location ofWork
Indoors
Heated
Outdoors
TemperatureFluctuations

WorkPostures

Standing
Sitting
Walking
Climbing
Bending/Stooping
Overhead Reaching
Arm/Hand Movement
Hand/EyeCoordination
Other(Define)

Lifting Requirements
* abilityto lift at least 41 lbs.

Required Supervision: (Reports to,Supervision provided, number of people to supervise)
• Reports to ChiefExecutive Steward
• Supervise staff of 80+ individuals on the ChiefStewarding Team.

Other Requirements: • Consistentdemonstration and modeling of the Ten Essential Attributes
• Ability to remainand appear calm under stressful conditions
• Excellent follow-uprequired
• Ability to multi-task
• Detail oriented
• Time Management andorganization
• Understanding of diversity
• Understand collective bargainingagreement and works in partnership with the union

*Requirements are subject tochange