Job Description
Job Description
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