Stewarding Supervisor

POSITION SUMMARY

Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. 

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Complete appropriate safety training and certifications to perform work tasks.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).
• Maintain awareness of undesirable persons on property premises.

Policies and Procedures

• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of proprietary materials and information.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Thank guests with genuine appreciation and provide a fond farewell.

Communication

• Provide assistance to coworkers, ensuring they understand their tasks.
• Talk with and listen to other employees to effectively exchange information.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
• Exchange information with other employees using electronic devices (e.g., pagers and two-way radios, email).

Assists Management

• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
• Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
• Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
• Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).
• Assist management to ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).
• Coach and develop employees (e.g., create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans).
• Collaborate with management to develop and carry-out ideas and procedures and set goals to continuously improve department performance around guest and employee satisfaction scores.
• Coordinate tasks and work with other departments to ensure that the department runs efficiently.
• Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.
• Assist management in counseling hourly employees on work related concerns and issues to ensure satisfaction and productivity.
• Listen to hourly employees' suggestions for improving how work is done and how guests are served, gaining management support as needed to act upon suggestions.
• Collaborate with management to formally recognize hourly employees' performance contributions.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

Quality Assurance/Quality Improvement

• Monitor the performance of others to ensure adherence to quality expectations and standards.
• Comply with quality assurance expectations and standards.

Physical Tasks

• Visually inspect tools, equipment, or machines (e.g., to identify defects).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move over sloping, uneven, or slippery surfaces.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Read and visually verify information in a variety of formats (e.g., small print).

General Kitchen

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Assist with Banquet plate-ups.

Sanitation and Maintenance

• Organize cleaning chemicals and supplies and ensure they are stored appropriately and kept separate from food products.
• Complete cleaning checklists to determine appropriate timelines for cleaning and sanitizing (such as floors, equipment, drains, walls, surfaces, doors, lights, and trashcans).
• Operate cleaning equipment and tools to ensure only clean and sanitary items are used in the kitchen, including operating the dish machine, pot-scrubbing station, and trash compactor.
• Direct and assist Stewards in order to make clean up a more efficient process.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Keep hand wash stations maintained (for example, supplied with soap, towels, step-on trashcan, gloves, and proper signage) and fully functional.
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

Kitchen Tools & Equipment

• Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

Dishwashing Activities

• Inspect, pull, and stack cleaned items, send soiled items back for re-scrubbing and re-washing.
• Ensure water temperature, and chemical levels are appropriate to run the dishwashing machine, and complete proper documentation.
• Ensure clean wares are stored in appropriate areas.
• Clean the dishwashing machine, including removing trash and spraying the inside of the machine, cleaning and unclogging the spray arms and jets, cleaning the outer surfaces of the machine and troubleshoot dishwasher malfunctions as required.
• Use detergent, rinsing, and sanitizing chemicals in the 3-compartment sink at the appropriate levels to clean dishes, ensuring the chlorine levels are between 50 and 100 parts per million and that the water temperature is sufficiently hot.
• Sort silverware with eating surfaces facing up into separate cylinders and wash/re-wash.
• Allow cleaned items to air dry.
• Rack dirty items (silverware, plate ware, etc.).
• Sort and soak silverware.
• Spray all racked items with hot water to loosen and remove food residue.
• Breakdown dirty bus tubs.

Maintenance, Sanitation, and Cleaning Activities

• Clean and mop all areas in assigned departments (e.g., sink area, shelves and counters in dish room, tops of chemical bottles, outside of the dish machine, dish room door and walls, bus carts).
• Clean and maintain sanitation areas and organize cleaning supplies including hanging up mops and brooms.
• Clean and maintain loading dock areas.
• Organize supply rack, including pots, pans, serving spoons, utensils, etc.
• Empty full trashcans, ensuring each can is clean, relined, and covered, and maintain dumpster area.
• Keep sanitation closets locked and shut.
• Ensure food storage areas are clean.
• Dispose of glass in the proper containers.
• Break down cardboard boxes and place them and other recyclables in the recycle bin.

CRITICAL COMPETENCIES

Analytical Skills

• Decision-Making
• Problem Solving
• Arithmetic Computation

Interpersonal Skills

• Team Work
• Diversity Relations
• Customer Service Orientation
• Interpersonal Skills
• Influence
• Negotiating

Communications

• Listening
• Communication
• Applied Reading

Personal Attributes

• Dependability
• Stress Tolerance
• Safety Orientation
• Integrity
• Initiative
• Adaptability/Flexibility
• Positive Demeanor
• Presentation
• Company Polices Knowledge

Organization

• Multi-Tasking
• Time Management
• Detail Orientation
• Planning and Organizing

Physical Abilities

• Proper Lifting Techniques
• Physical Strength
• Stamina

Assists Management

• Delegating and Directing
• Performance Management
• Coaching and Developing
• Resolving Conflict
• Team Building
• Employee Scheduling

General Kitchen/Culinary/Stewarding

• Emergency Procedures

Equipment and Tools

• Cleaning Kitchen Tools/Equipment

Dishwashing

• Dish Machine Operation
• Washing Cookware
• Fine China/Flatware Care
• Pulling Racks
• Racking Items
• Washing Silverware
• Pre-Wash Dishware
• Breaking Down Dirty Tubs

Cleaning and Sanitation

• Dish Machine Cleaning
• Sanitation Systems
• General Cleaning Supplies & Chemicals
• Cleaning Kitchen
• Trash Handling and Removal
• Silver Care
• Kitchen Maintenance
• Cleaning Equipment
• Stainless Steel Care

PREFERRED QUALIFICATIONS

Education

High school diploma/G.E.D. equivalent

Related Work Experience

At least 2 years of related work experience

Supervisory Experience

At least 1 year of supervisory experience