Chief Steward

JOB SUMMARY

Manages the day-to-day kitchen utility operations and staff; typically in a large property. Sales volume culinary category number of meals served and complexity of the operation determine level of responsibility and scope of position. Oversees multiple dish rooms operations night cleaning back dock cleaning maintenance banquet operations food plating equipment and logistics (set-up breakdown transportation and storage). Oversees kitchen employees not actively engaged in cooking (e.g. dishwashers kitchen helpers utility cleaners (back aisles) etc.) and kitchen controllables (e.g. property inventory of china glassware silver to include banquet equipment and logistics). Works with the food and beverage/culinary management team and employees to continually improve guest and employee satisfaction while maintaining the operating budget. As a department head uses leadership skills to manage other managers.

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

2-year 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.

CORE WORK ACTIVITIES

Coordinating Operations with Other Departments

Coordinates manpower and cleaning of back of the house areas and back dock cleanliness through department heads and business tenants

Coordinates with the Engineering Department and manages an effective F&B equipment repair and maintenance program.

Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.

Understands the impact of stewarding operations on the overall property financial goals; educates staff on details as appropriate.

Meets regularly with F&B department heads to gather feedback for process improvement and organization.

Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations recognizes performance and produces desired business results.

Developing and Maintaining Budgets

Meets or exceeds all property financial goals and directives.

Participates in the budgeting process for areas of responsibility.

Participates in the development of departments capital expenditure goals; manages projects as needed.

Manages areas of operation to budget by reviewing operating statements budget worksheets and payroll progress reports.

Manages department controllable expenses including glass silver and chemical supplies uniforms and equipment.

Managing Day-to-Day Operations

Ensure proper staffing levels and equipment availability.

Orders and manages necessary supplies. Ensures workers have supplies equipment tools and uniforms necessary to do their jobs.

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence.

Schedules events programs and activities as well as the work of others.

Monitors the inflow of ordered materials and the maintenance of current materials.

Manages day-to-day operations ensures the quality standards and meets the expectations of the customers on a daily basis.

Attends scheduled projection meetings to anticipate long term planning needs.

Assists F&B departments in providing proper equipment to assist in generating annual sales.

Coordinates equipment needs to F&B outlets and Banquet operations.

Holds daily service briefings with staff to ensure proper department communication.

Prepares weekly and period end P&L critiques.

Schedules employees to business demands and tracks employee time and attendance. Monitors and manages the payroll function.

Participates in daily BEO meeting to anticipate service and staffing needs and equipment/supply needs.

Effectively investigates reports and follows-up on employee accidents.

Ensures all employees understand and comply with loss prevention policies to prevent accidents and control costs.

Ensures employees maintain required food handling and sanitation certifications.

Ensures compliance with all F&B policies standards and procedures.

Ensures compliance with all applicable laws and regulations.

Ensures compliance with food handling and sanitation standards.

Oversees overall cleanliness and sanitation of employee cafeteria.

Oversees the successful deployment of manpower and equipment based upon daily/weekly forecasts.

Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

Ensures uniforms are properly inventoried and maintained.

Follows proper handling transportation and right temperature of all food products.

Interacts with guests/customers community Company representatives vendors and local education systems.

Knows Food Specification changes.

Maintains procedures for waste controls.

Maintains purchasing receiving and food storage standards.

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.

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.

Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going employee recognition program.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Ensuring Exceptional Customer Service

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

Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition to ensure departments have the necessary supplies to exceed customer expectations.

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

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.

Actively involved in training employees on the fundamentals of proper equipment and food handling storage and transportation.

Actively solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns. Ensures employees are treated fairly and equitably. Constantly strives to improve employee retention. Brings issues to the attention of Human Resources as necessary.

Administers the performance appraisal process for direct report managers. Develops business goals and creates appropriate development plans. Assists employees based on their individual strengths development needs career aspirations and abilities.

Communicates performance expectations in accordance with job descriptions for each position and monitors progress.

Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.

Uses all available on the job training tools for employees; implements and manages training initiatives and conducts training when appropriate.

Reviews comment cards guest satisfaction results event satisfaction surveys and other data to identify areas of improvement; reviews findings with employees to develop appropriate corrective action shares plans with property leadership and ensures corrective action is taken to continuously improve results.

Manages employee progressive discipline procedures for areas of responsibility. Ensures property policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)

Observes service behaviors of employees and provides feedback to individuals and or managers; continuously strives to improve service performance.

Implements and manages training initiatives for current and new employees.

Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

Ensures self and direct report managers attend appropriate core training classes.

Develops implements and maintains a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.

Additional Responsibilities

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

Performs other duties as assigned to meet business needs.