POSITION SUMMARY
Under the supervision of the Executive Chef, the Stewarding Manager is responsible for supervising and coordinating the activities of all hourly stewarding.
MAIN RESPONSIBILITIES
-
Scheduling of stewarding staff to ensure quality and profitability standards are met.
-
Data entry of all outgoing and incoming pull sheets to ensure accurate inventory controls.
-
Forecast labor and report payroll.
-
Responsible for the departmental orientation of new employees, on-the-job training, discipline and informing staff of all appropriate safety and sanitation requirements.
-
Coordinate and organize offsite catering events.
-
Create and deploy training standards for the development of stewarding staff.
-
Establish and implement preventive maintenance schedule and program.
-
Work and negotiate pricing of stewarding materials with various vendors.
OTHER RESPONSIBILITIES
-
Establish and delegate work duties in each kitchen area.
-
Check the entire facility relative to the cleanliness of all equipment and physical plant before closing.
-
Maintain control of china, glassware, and silver during and between all F&B functions and departments. Notify the Director of Stewarding of any equipment repairs needed.
-
Maintain safety-first environment with emphasis on proper working conditions and equipment
-
Inventory of all necessary supplies for the department. Notify purchasing of ordering needs and timeline requirements.
-
Do a monthly inventory of all supplies as directed.
-
Supervise stewarding staff in daily operations.
-
Responsible for the maintenance and cleanliness of all areas of operation.
-
Ensure that pull orders are filled completely before being taken by the banquet servers.
POSITION REQUIREMENTS
-
5 years of previous hospitality experience in F&B in a leadership capacity Hotels or Convention Centers (inclusive of both front and back of the house).
-
Must be Bilingual in English and Spanish
-
Excellent written and communication skills.
-
Computer experience (i.e. Microsoft Word, Outlook, Excel).
-
Hours may be extended or irregular to include nights, weekends, and holidays.
-
Full knowledge of labor forecasting procedures.
-
Full knowledge about all equipment used in department (dishwashers, hot boxes, etc).
-
Knowledge of all chemicals, their interaction, and use.
-
Experience working collective bargaining agreements.
-
Must have profit and loss responsibility as well as considerable knowledge of financial information relating to profit and loss sales and capital expenses.
-
Demonstrate successful interfacing with a variety of organization functions to get the job done.
-
Must be able to lift heavy objects weighing 50 lbs.
-
Must have a valid Class C driver’s license.
Team San Jose is an equal opportunity employer
