Stewarding Supervisor

Scope and purpose of the position: 

To Supervise and participate in the cleaning, maintenance, and sanitation of china, glass, silver, kitchen equipment and kitchen production areas in accordance with production requirements and quality standards while maintaining a safe work environment.

Main Duties & Responsibilities:

• Execute all tasks of each steward position in the department.
• Supervise and coordinate the activities of all stewards, both permanent, seasonal and outsourced, to ensure the smooth and efficient operation of the department;
• Ensure the proper use of and preventative maintenance of all machinery and equipment used by the Stewarding department.
• Ensure the neatness, cleanliness and order of all kitchens, back of the house areas, storage areas, employee dining room, Stewarding Department machinery, compactor room, carts and tables through constant monitoring and a vigorous cleaning schedule;
• Maintain controls against theft and waste.
• Assure proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel.
• Maintain the wash ware operation to ensure proper supply of clean silverware.
• Control breakage of all small ware, inspect garbage containers regularly.
• Assist in setting up and carrying out inventories, assist in maintaining all kitchen equipment and dish machines in proper working order; ensures and controls usage of cleaning supplies and maintain hand washing facilities in kitchens.
• Store, stock, inventory, collect, wash and restock china, silver, glass and other equipment in designated areas of the hotel according to a predetermined par stock.
• Work closely with the Executive Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the preparation and distribution of coffee, hot water, condiments, etc., the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen. Perform the duties of the Chief Steward and ensure H.A.C.C.P compliance. Assist in supervising the overnight cleaning shift.

Standard Duties:

• To provide a friendly and professional service that always exceeds guest’s expectation.
• Assist in phone coverage with other departments. Assist the department to upkeep relevant notice boards.
• Prepare related paperwork for new hires.
• Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
• To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
• To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
• To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
• To report for duty punctually wearing the correct uniform/attire and name badge.
• To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
• Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
• To comply with local legislation as required.
• To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
• To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• To conduct and attend training sessions as outlined.
• Perform other tasks or projects as assigned by the Executive Chef or Chief Steward.
• Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.