Stewarding Supervisor

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

Responsible to assist the Executive Steward with the day-to-day running of the department and overall maintaining a high standard of cleanliness and sanitation in work areas.  

ESSENTIAL FUNCTIONS

• Write daily task lists for lead stewards in designated areas.
• In conjunction with the Assistant Executive Steward, check all back of house F&B areas and ensure their cleanliness and functionality (linen / cleaning supplies)
• Implement in conjunction with the Assistant Executive Steward, cleaning schedules and training.
• Check all operating equipment on daily basis.
• Communicate all maintenance issues, employee and contractor issues to the Executive Assistant Steward.
• Control breakage and waste.
• Assign work for efficient use of equipment.
• Ensure compliance by all Stewarding personnel with company and departmental rules, policies, and procedures.
• Ensure safety equipment is used for appropriate tasks.
• Plan, manage, and monitor work as well as communicating, coaching staff, and building professional relationships.
• Perform other related duties as assigned.       

Qualifications

CANDIDATE REQUIREMENTS

SKILLS AND KNOWLEDGE

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Effective supervisory and communication skills. 
• Well organized and demonstrated strong problem-solving skills.
• Ability to communicate effectively and establish and maintain effective working relationships with staff. 
• Minimum of two years’ relevant experience in high-quality, high-volume establishments. 

EDUCATION AND EXPERIENCE

• High School Education or equivalent preferred.

WORK ENVIRONMENTWork is performed in the kitchen and other designated indoor/outdoor areas of the property.  Ability to tolerate varying conditions of noise level, temperature (heat and cold), illumination, and air quality.  Position is subject to varying levels of urgency and stress. Use and exposure to chemical cleaning solvents. 

PHYSICAL DEMANDSRequires mobility and prolonged standing.  Ability to bend and reach from floor level to six feet; lift up to fifty pounds; and transport, push, pull, and maneuver large loads weighing up to two hundred pounds.  Normal sense of touch.  Normal vision range.  Eye/hand coordination and manual dexterity.  Ability to distinguish letters, symbols, or colors.