Stewarding Supervisor

The Stewarding Supervisor will oversee the daily operations of our restaurant and banquet services and will be responsible for supervising the stewarding team, ensuring that all kitchen and dining areas are clean, organized, and in compliance with safety and sanitation standards. This role requires strong leadership, excellent communication skills, and a commitment to providing exceptional service in both restaurant and banquet settings. This position is responsible for assisting with the daily supervision of stewarding operations. These responsibilities include supervising stewards, while ensuring the safety and cleanliness of the properties supplies and stewarding areas.

Hourly Rate: $19.50/hour- $20.50/hour

Maintain a positive physical appearance of the stewarding and back of house areas. Prepares and maintains appropriate activity reports and daily log of events. Maintains continuous observation of stewarding supplies, work, storage, and surrounding areas to ensure apparent safety hazards are reported and corrected promptly and the safety of employees is a primary focus. Check work stations for proper supplies, organization, cleanliness, and mechanical problems. Instruct designated personnel to correct deficiencies. Communicate Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications. Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards.

• →Supervise Stewarding Staff: Lead, train, and mentor a team of stewards, assigning tasks and ensuring that all responsibilities are carried out in a timely and efficient manner.
• →Dishwashing & Cleaning: Wash and sanitize dishes, glassware, silverware, utensils, and cooking equipment, ensuring all items are clean and properly stored.
• →Clean and maintain kitchen and banquet areas, including floors, surfaces, and equipment.
• →Follow health and safety standards for cleaning and sanitizing all areas and items used in food preparation and service.
• →Equipment Management: Oversee the maintenance and proper storage of all kitchen and banquet equipment, including dishwashers, utensils, glassware.
• →Support Banquet Operations: Assist in setting up, serving, and breaking down banquet events, ensuring that all banquet functions run smoothly and are executed according to the event specifications.
• →Inventory Control: Assist in maintaining inventory of cleaning supplies, and kitchen tools. Communicate inventory needs to management and order supplies as necessary.
• →Safety and Compliance: Ensure that all staff follows proper food safety and hygiene practices. Maintain safe working conditions, including the correct use of equipment and handling of cleaning chemicals.
• →Communication: Collaborate with kitchen and front-of-house teams to ensure seamless service. Effectively communicate any issues or needs to management.
• →Customer Service: Provide exceptional service by maintaining a high standard of cleanliness and organization that enhances the guest experience.
• →• A warm personality, attentive, and presentable.• Committed to delivering high levels of customer service.• Responds courteously and efficiently to queries and problems from guests, and all staff.

Knowledge of proper cleaning techniques, requirements, and use of equipment/machinery. Knowledge of proper chemical handling. Must be able to provide legible communication and direction. Be a clear thinker in pressure situations and exercise good judgments. Previous experience in food and beverage, preferably in a leadership role.

Prerequisites:• Excellent communication and listening skills.• Ability to work under pressure.• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills.• Must be flexible in working hours, including weekends, evenings and holidays.

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