Kitchen Stewarding Manager

JOB SUMMARY

Manages the daily kitchen utility operations and 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.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the procurement food and beverage culinary or related professional area.

OR

2year degree in Hotel and Restaurant Management Hospitality Business Administration or related major; 2 years experience in the procurement food and beverage culinary or related professional area.

JOB FAMILY CORE WORK ACTIVITIES

Managing DaytoDay 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.

Informs and/or updates the executives the peers and the subordinates on relevant information in a timely manner.

Supervises dishroom shift operations.

Performs all duties of utility employees as necessary.

Manages all equipment china glass and silver and ensures adequate clean supplies of each.

Coordinates banquet plating and food running with Banquet Chef and Banquet Maitred.

Operates and maintains all department equipment and reports malfunctions.

Enforces proper breakdown procedures for banquets restaurants room service and employee cafeteria.

Conducts china glass and silver inventories.

Purchases appropriate supplies and manage inventories according to budget.

Interacts with vendors and Health Department representatives as required.

Ensures employees maintain required food handling and sanitation certifications.

Comprehends budgets operating statements and payroll progress reports as needed to assist in the financial management of department.

Schedules employees to business demands and for tracks employee time and attendance.

Manages payroll administration.

Ensures compliance with all Food & Beverage policies standards and procedures.

Inspect supplies equipment and work areas in order to ensure efficient service and conformance to standards.

Control inventories of food equipment smallware and liquor and report shortages to designated personnel.

Leading Kitchen Team

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 daytoday 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.

Encourages and builds mutual trust respect and cooperation among team members.

Ensures that regular ongoing communication is happening with employees to create awareness of business objectives and communicate expectations recognizes performance and produces desired results.

Participates in the management of departments controllable expenses to achieve or exceed budgeted goals.

Understands the impact of departments operation on the overall property financial goals and objectives.

Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

Attends meetings and communicates with executive peers and subordinates as an effort to improve quality of service.

Manages daytoday operations ensures the quality standards and meeting the expectations of the customers on a daily basis.

Empowers employees to provide excellent customer service.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates including setting performance standards and monitoring performance.

Recruits interviews selects hires and promotes employees in the organization.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Participates in the employee performance appraisal process providing feedback as needed.

Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Participates in employee progress discipline procedures.

Observes service behaviors of employees and provides feedback to individuals.