Steward Supervisor | Part TIme

JOB PURPOSE: To supervise the day-to-day operation of the department for a givenshift. To control and distribute operating equipment, maintenance of cleaning and sanitation standards, supervision of all utilities, pot washer, dishwasher, and worker assignment tasks.

ESSENTIAL JOB FUNCTIONS:

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  Responsible for assisting the Executive Steward with the efficient and effective running of the Steward Department.

  
  

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  Assist in supervising Stewarding team ensuring all assignments and tasks are performed to Omni standard and within the timeframe required.

  
  

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  To be responsible for a high standard of sanitation and cleanliness throughout the Stewarding areas.

  
  

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  To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls.

  
  

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  Responsible for storage, requisitioning of all materials and equipment

  
  

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  Taking and calculating of material stock (inventory) as required.

  
  

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  Reporting to the Executive Steward withall breakages, cleaning supply consumption, etc.

  
  

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  In conjunction with the Executive Steward, establish standards of performance for the Stewarding Department.

  
  

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  Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting to maintenance of any defects.

  
  

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  Responsible for the proper cleaning, rack and distribution of all china, silver and glassware.

  
  

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  Minimize breakage of circulating equipment. Revise daily banquet event order (BEO) for changes.

  
  

QUALIFICATIONS:

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  Previous supervisory experience in a similar environment preferred.

  
  

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  Previous experience working in a steward/dishwasher capacity.

  
  

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  Computer literacy with Microsoft Word, Excel and Outlook.

  
  

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  Maintain a professional business appearance, attitude, and performance.

  
  

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  Must be able to work a variety of shifts, including weekends and holidays.

  
  

ENVIRONMENT & POSITION ANALYSIS:

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  Move, bend, lift, carry, push, pull, and place objects weighing up to 60 pounds without assistance.

  
  

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  Stand or walk for an extended period or for an entire work shift.

  
  

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  Requires repetitive motion.

  
  

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  Exposure to Food and Beverage hazardous cleaning chemicals.

  
  

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  Exposure to food items and beverages.

  
  

TOOLS & EQUIPMENT:

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  Queen-Mary cart, utility cart, glass racks dollies and Tilt Truck (trash cart).

  
  

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  Gloves, Aprons, glass racks, flatware racks and bus tubs.

  
  

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  Mop bucket, mop, broom, dustpan and floor squeegees.

  
  

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  Inventory Scale.

  
  

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  Ware washer machine and chemicals.

  
  

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  China, flatware and glassware.