Stewarding Supervisor

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. Must be familiar with the requisitioning of equipment needs to the designated areas within the Biltmore Hotel. They must be able to maximize productivity of the stewarding staff along with managing chemical and equipment par levels within budgeted guidelines.

Kitchen safety and food sanitation is a top priority and the Stewarding Supervisor is expected to set the example within the kitchens and work closely with the Executive Chef on food safety and training. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S).

Responsibilities include:

• Adding to the cleanliness of the entire property, including restaurants, bars, room services and banquet.
• Ensuring food is delivered to the designated areas prior to the actual start time of the function.
• Filling equipment requisitions needs for the banquet front of the house staff so the rooms can be set and ready to receive food.
• Conducting training for stewarding supervisors and stewards on job responsibilities.
• Maintaining complete knowledge of correct maintenance and use of equipment; using equipment and tools only as intended, properly and safely.
• Conducting china, glass, silverware and chemical inventory on a regular basis to ensure proper par levels and be able to flex with business demands.
• Working as a team, assisting all guests' and employee's needs and inquiries.
• Maintaining and strictly abiding by state sanitation/health regulations and hotel requirements.
• Meeting with the executive chef to review kitchen equipment needs, anticipated business levels, changes and other information pertinent to the job performance.
• Having excellent communication skills with a positive outgoing behavior.
• Creating and updating equipment pull sheets to ensure efficient execution of service.
• Ensuring productivity is at the maximum and that we are holding our staff accountable.
• Developing a working relationship with equipment vendors.
• Maintaining an exceptional production knowledge and attention to detail.
• Making certain all requisitions are processed properly and placed in designated area.
• Assisting all department who need support within the hotel.

Complete opening duties include:

• Inspecting the cleanliness and working conditions of all tools, equipment and supplies.
• Maintaining all kitchen equipment clean and safe for use, detailing of all kitchen equipment.
• Checking production schedules and pars.
• Establishing priority items for the day.
• Maintaining proper storage procedures as specified by Health Department and hotel requirements.
• Minimizing breakage of china and glass.
• Effectively communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Ensuring kitchen equipment is properly maintained and functioning.
• Being able to work/and or assist in cleaning duties as well as daily stewarding operations.
• Ensuring the correct staffing of the department, being able to conduct interviews.
• Creating the schedules for stewarding team.
• Duties are subject to change pending business needs.

Requirements include:

Experience and Education Required:

• High School Diploma
• 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 passion to succeed.

Skills Required:

• Must be able to:
• Speak, read, write and understand the English language.
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Think clearly, remaining calm and resolving problems using sound judgment.
• Follow directions thoroughly.
• Understand 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 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 to multitasking.

Physical Demands:

• Must be able to:
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Use all kitchen cleaning equipment for daily use.
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Use, carry, and operate all necessary office equipment using finger dexterity.
• Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity.
• Visually look at a computer for extended periods of time.
• Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.

Success Criteria:

• Team Player
• Demonstrates co-operation within the team and with other departments
• Listens carefully and works well with others
• Has a positive influence on others in the team and clearly enjoys working with people
• Guest Focused
• Anticipates guests' needs and is sensitive to people from all cultures
• Has a natural, warm smile and a friendly and passionate approach
• Demonstrates confident, helpful and genuine behavior with internal and external guests
• Delivers their Best
• Has energy and sense of urgency for his/her work
• Resourceful, makes things happen and looks for ways to work more efficiently
• Always looks their best and acts appropriately (e.g. approaching guests, body language)
• Composed
• Able to stay calm under pressure
• Demonstrates maturity and ability to cope with the unexpected
• Never lets personal feelings interfere with delivering the highest standards
• Trustworthy and responsible
• Excellent records of attendance and punctuality
• Is reliable and demonstrates the ability to work without supervision
• Demonstrates a high level of personal integrity, honesty and trust
• Time Management
• Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities
• Makes decisions in a timely manner
• Listening
• Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees

Licenses or Certifications:

• Food Handling Certificate

Standard Specifications:

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and