The Dish Room Supervisor ensures that the quality of cleanliness and work in the dish room are at the highest standards. This position is responsible for the scheduling, evaluation, and discipline of all Stewards, and that hygiene and safety in the dish room is always in compliance with policies and guidelines.
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Provide exceptional guest service to all customers.
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Effectively schedule all Stewards.
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Track payroll using Attendance Enterprise.
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Ensure that all daily, weekly, and monthly maintenance and cleaning assignments are completed.
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Monitor and maintain dish machines and results, correcting when necessary.
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Assign daily work to stewarding team and monitor results.
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Maintain approved labor costs.
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Submit work orders for necessary equipment repairs.
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Stock and order chemicals for respective areas and maintain pars
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Maintain a high level of cleaning and sanitation daily. For dish room and kitchens
- Work closely with all phases of management to ensure success of food and beverage department.
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Other duties as assigned by Executive Chef.
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2-3 years supervisory or management experience; combination of experience and education.
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Must demonstrate organizational skills and ability to multi-task.
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Must demonstrate interpersonal and communication skills.
- Preferred: Ability to speak English and Spanish.
