Stewarding Lead at The Westin Resort Guam

Tumonys, Vilnius County, Lithuania -

Full Time

Start Date

Immediate

Expiry Date

01 Feb, 26

Salary

0.0

Posted On

03 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Stewarding Procedures, Sanitation Standards, Training, Motivation, Communication Skills, Inventory Control, Customer Service, Problem Solving, Team Coordination, Health Code Compliance, Equipment Inspection, Scheduling, Conflict Resolution, Attention to Detail, Time Management, Safety Compliance

Industry

Hospitality

Description

Stewarding Lead Position Purpose Supervise the overall kitchen sanitation process and procedures, including, but not limited to, quality and consistent production of all china, glassware, and silverware operations. Ensuring the maintenance of sanitation and cleanliness of equipment and food outlets during shift. Management Coordinate all work assignments, hands on, in the Stewarding Department and ensure that organization, sanitation for the overall food and beverage goals and objectives. Responsible for the supervision, and to assist with scheduling and training of all stewards when necessary. Ensure that hotel and departmental policies are followed. Monitor staffing for coverage in the absence of department head and assistant. Report any disciplinary problems to appropriate personnel. Reward and/or reprimand employees when needed in the absence of management. Monitor and coordinate the day to day set ups of dishes, glassware, and silverware items to all banquet functions and outlets and ensure they are properly completed and delivered. Inspect all equipment. Report any problems to appropriate personnel. Follow up to ensure correction of any challenges. Responsible for chemical supply control and inventory and for dishes, glassware, and silverware items breakage and loss awareness and control. Responsible for all the proper storage of dishes, glassware, and silverware and their storeroom organization. To store supplies for stewarding department and employee cafeteria. Customer Service Interact in courteous and professional manner with guests and hotel staff with whom employee comes into contact. Respond in courteous, professional, and prompt manner in order to resolve all guest and staff difficulties. Interact with people beyond giving and receiving instructions, particularly interaction with staff, co-workers, and guests in completing assignments, resolving staff and guest complaints. Other Assist with related duties and special projects as requested. Attending training sessions set out by the Westin Resort to ensure continued personal development. Required Knowledge and Skills: Knowledge of stewarding procedures and equipment. Knowledge of and ability to maintain state and federal health code standards. Ability to train, motivate, evaluate, mentor and direct employees to meet desired ends. Ability to understand and comply with all safety precautions. Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form. Ability to focus and maintain attention to the performance of tasks despite periods of interruptions. Ability to converse calmly with irate guests, co-workers, superiors, and subordinates in sometimes intense emotional situations. Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions. Requires good communication skills, both verbal and written Required Education and Experience High School or equivalent education required. Minimum of one-year progressive stewarding experience required. Minimum of one year’s supervisory experience required. Additional Eligibility Qualifications None Special Position Requirements: Ensure that all employees wear proper uniform and maintain a neat, clean, and well-groomed appearance. Must be able to obtain and maintain a health certificate during employment. Must be able to obtain and maintain BT-A Certification during employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Responsibilities

Supervise the kitchen sanitation process and ensure cleanliness of equipment and food outlets. Coordinate work assignments in the Stewarding Department and monitor day-to-day operations.