*Stewarding Manager
US-LA-New Orleans
Careers English
Req #: 101107
Type: Regular
|
|
||||||||
|
|||||||||
Overview: Explore new opportunities with Windsor Court Hotel and Aimbridge Hospitality. As the global leader in third-party hotel management, our growing portfolio represents 1,400 hotels in 49 states and 20 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our 60,000 associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Responsibilities: The Executive Kitchen Steward manages the stewarding function in all kitchen areas and supports the luxury dining experience by maintaining supplies for all F&B services. He/ She will promote overall cleanliness, sanitation, and compliance with state and local health regulations and monitor the collection of clean dishware, glassware, and plans, taking corrective actions when needed. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Exempt managers must customarily and regularly direct the work of at least three full-time associates or their equivalents. Primary duties must consist of the administrative executive or professional tasks more than 50 percent of the time, and job duties must also involve the use of discretion and independent judgment more than 50 percent of the time. Qualifications: QUALIFICATIONS: * High School Diploma or equivalent and at least 2 years of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity. * Knowledge of food and beverage service operation preferred. * Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid * Has or can acquire Food Manager Certification (applicable state). RESPONSIBILITIES: * Approaches all encounters with guests and associates in a friendly, service-oriented manner. * Controls and analyzes cost breakage and quality support provided to banquets, F&B outlets, and other china glass and silver areas. * Manage inventory counts on banquet's and restaurant's china, glassware, and silverware * Formulate a requisition program for banquets, equipment, and supplies based on business demands. * Assists the Culinary Leadership team with culinary supplies. * Monitors condition and cleanliness of equipment as well as all kitchen areas. * Recommends cleaning projects to Outlets Manager. * Participates in the preparation of the annual stewarding operating budget, which supports the overall objectives of the Food & Beverage Department. * Educates associates on current safety issues to ensure compliance with all health and safety regulations. * Informs management of hazardous situations, emergencies, or threats to the security of guests, employees, or hotel assets * Determines the minimum and maximum stock and controls the par stocks of all materials and equipment. * Leads, supervise, direct the Stewarding department, prepares/conducts performance evaluations, and schedule associates based on hotel forecast and special events. * Ensures all Stewarding personnel fulfills their job functions appropriately and employees aligned with the company culture through constant communication and training. * Ensure the highest levels of sanitation and cleanliness for all facilities and equipment. * Purchases and stores food equipment and supplies as applicable and necessary. * Works closely with the engineering department and schedules preventative maintenance work as needed. * Maintains costs by minimizing breakage loss and excessive chemical usage. * Ensure the proper handling of all chemicals. * Conduct meetings as necessary. Attend BEO Meetings to help set up and support banquets events. * Assist with other duties as needed, including but are not limited to assisting with food, dish-up, completing setup sheets, etc. * Maintain open communication with other departments. * Participates in the property manager-on-duty program as assigned. * Formulate a requisition program for banquet equipment and set up ie. glassware, silverware, display, etc
Share this job:
