Steward Supervisor

Temps partiel

JOBPURPOSE: To supervise the day-to-day operation of the department for a givenshift.To control and distributeoperating equipment, maintenance of cleaning and sanitation standards, supervision of allutilities, pot washer, dishwasher, and worker assignmenttasks. 

ESSENTIAL JOB FUNCTIONS:

• Responsible forassistingthe Executive Steward with the efficient and effective running of the Steward Department.

• Assistin supervisingStewardingteam ensuring all assignments and tasks are performed to Omni standard and within thetimeframerequired.

• Tobe responsible fora high standard of sanitation and cleanliness throughout the Stewarding areas.

• 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.

• Responsible for storage, requisitioning of all materials and equipment

• Taking andcalculating ofmaterial stock (inventory) asrequired.

• Reporting to the Executive Steward with all breakages, cleaning supply consumption, etc.

• In conjunction with the Executive Steward,establishstandards of performance for the Stewarding Department.

• Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting tomaintenanceofany defects.

• Responsible for the proper cleaning, rack and distribution of allchina,silverand glassware.

• Minimize breakage of circulatingequipment. Revisedaily banquet event order(BEO) for changes.

QUALIFICATIONS:

• Previoussupervisory experience in a similar environmentpreferred.

• Previousexperienceworking in a steward/dishwasher capacity.

• Computer literacy with Microsoft Word,Exceland Outlook.

• Maintain a professional business appearance, attitude, and performance.

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

ENVIRONMENT&POSITION ANALYSIS:

• Move, bend, lift, carry, push, pull, and place objects weighing up to 60 pounds withoutassistance.

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

• Requires repetitive motion.

• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure tofood items and beverages.

TOOLS& EQUIPMENT:

• Queen-Marycart, utility cart, glassracksdollies and Tilt Truck (trash cart).

• Gloves, Aprons, glass racks, flatwareracksand bustubs.

• Mop bucket, mop, broom,dustpanand floor squeegees.

• Inventory Scale.

• Ware washer machine and chemicals.

• China,flatwareand glassware.