The Chief Steward manages the daily kitchen utility operations and staff. His/her area of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Additionally, he/she supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). He/she strives to continually improve guest and employee satisfaction while maintaining the operating budget.
•Four to six years of related work experience
•At least two years of supervisory experience
Education or Certification
•Technical, Trade or Vocational School Degree
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
•Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
•Schedules events, programs, and activities, as well as the work of others.
•Monitors the inflow of ordered materials and the maintenance of current materials.
•Conducts china, glass and silver inventories.
•Controls inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
•Implements EDITION's 39 Point Safety Standards.
•Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
•Investigates reports and follows-up on employee accidents.
•Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
•Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
•Enforces proper cleaning routines for service ware, equipment, floors, etc.
•Enforces proper use and cleaning of all dish room machinery.
•Ensures all food holding and transport equipment is in working order.
•Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
•Ensures compliance with food handling and sanitation standards.
•Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Safety and Security
•Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
•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 policies and procedures for the safe operation and storage of tools, equipment, and machines.
•Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
•Complete appropriate safety training and certifications to perform work tasks.
•Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
Policies and Procedures
•Follow company and department policies and procedures.
•Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
•Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
•Protect the privacy and security of guests and coworkers.
•Maintain confidentiality of proprietary materials and information.
•Perform other reasonable job duties as requested by Supervisors.
•Assist other employees to ensure proper coverage and prompt guest service.
•Address guests' service needs in a professional, positive, and timely manner.
•Provide assistance to coworkers, ensuring they understand their tasks.
•Speak to guests and co-workers using clear, appropriate and professional language.
•Talk with and listen to other employees to effectively exchange information.
•Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
•Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
•Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
•Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
•Supervises and manages employees. Manages all day-to-day stewarding and heart of house operations. Understands employee positions well enough to perform duties in employees' absence.
•Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
•Ensures and maintains the productivity level of employees.
•Serves as a role model to demonstrate appropriate behaviors.
•Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
•Celebrates successes by publicly recognizing the contributions of team members.
•Encourages and builds mutual trust, respect, and cooperation among team members.
•Communicates performance expectations in accordance with job descriptions for each position.
•Establishes and maintains open, collaborative relationships with employees.
•Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
•Strives to improve service performance.
•Solicits employee feedback.
•Understands the impact of department's operation on the overall property financial goals and objectives.
Industry Type :
Hotels / Hospitality
Functional Area :
Chefs / F&B / Housekeeping / Front Desk