Job Overview
The Executive Steward manages the daily kitchen stewarding operations and associated staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
Responsibilities:
· Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
· Monitors the inflow of ordered materials and the maintenance of current materials.
· Conducts supply inventories and reports shortages to designated personnel.
· 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.
· Ensures compliance with all applicable laws and 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.
· Supervises and manages employees. Manages all day-to-day operations.
· Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
· Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service.
· Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
· Recruits, interviews, selects, hires, and promotes employees in the organization.
· Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
· Ensures staff is properly trained regarding sanitation, equipment handling chemical usage, and safety procedures.
Requirements and Skills:
· It is a priority that the successful candidate possesses 2-4 years of experience.
· Ability to create and forecast productivity, staffing and budget plans. Initiate corrective action in a professional and thorough manner as needed.
· Highest level of commitment to client satisfaction and quality standards.
· Demonstrated experience in coaching, motivating, developing, and leading a team. Knowledge of human resource policies and practices, including development of staffing plans and job descriptions, employee relations, training, safety, benefit administration and succession planning.
· 1-2 year experience in a supervisory capacity
· 2-4 years Hospitality/Food Service/Restaurant/Banquet experience
· Knowledge of all Microsoft Office applications
Job Detail
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CitySalt Lake City
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Apply on hotel’s jobs sitehttps://www.grandamerica.com/job-openings/