POSITION SUMMARY

Under the supervision of the Executive Chef, the Stewarding Manager is responsible for supervising and coordinating the activities of all hourly stewarding.

POSITION REQUIREMENTS

• 5 years of previous hospitality experience in F&B in a leadership capacity Hotels or Convention Centers (inclusive of both front and back of the house).
• Must be Bilingual in English and Spanish
• Excellent written and communication skills.
• Computer experience (i.e. Microsoft Word, Outlook, Excel).
• Hours may be extended or irregular to include nights, weekends, and holidays.
• Full knowledge of labor forecasting procedures.
• Full knowledge about all equipment used in department (dishwashers, hot boxes, etc).
• Knowledge of all chemicals, their interaction, and use.
• Experience working collective bargaining agreements.
• Must have profit and loss responsibility as well as considerable knowledge of financial information relating to profit and loss sales and capital expenses.
• Demonstrate successful interfacing with a variety of organization functions to get the job done.
• Must be able to lift heavy objects weighing 50 lbs.
• Must have a valid Class C driver’s license.
  Team San Jose is an equal opportunity employe

MAIN RESPONSIBILITIES

• Scheduling of stewarding staff to ensure quality and profitability standards are met.
• Data entry of all outgoing and incoming pull sheets to ensure accurate inventory controls.
• Forecast labor and report payroll.
• Responsible for the departmental orientation of new employees, on-the-job training, discipline and informing staff of all appropriate safety and sanitation requirements.
• Coordinate and organize offsite catering events.
• Create and deploy training standards for the development of stewarding staff.
• Establish and implement preventive maintenance schedule and program.
• Work and negotiate pricing of stewarding materials with various vendors.

OTHER RESPONSIBILITIES

• Establish and delegate work duties in each kitchen area.
• Check the entire facility relative to the cleanliness of all equipment and physical plant before closing.
• Maintain control of china, glassware, and silver during and between all F&B functions and departments. Notify the Director of Stewarding of any equipment repairs needed.
• Maintain safety-first environment with emphasis on proper working conditions and equipment
• Inventory of all necessary supplies for the department. Notify purchasing of ordering needs and timeline requirements.
• Do a monthly inventory of all supplies as directed.
• Supervise stewarding staff in daily operations.
• Responsible for the maintenance and cleanliness of all areas of operation.
• Ensure that pull orders are filled completely before being taken by the banquet servers.