Steward Supervisor

				Overview:

Join the team at Omni Hilton Head and take the lead in keeping our kitchen and dining areas spotless, organized, and running smoothly. As a Stewarding Supervisor, you'll guide and inspire our kitchen utility staff, ensure seamless collaboration between the kitchen and dining outlets, and uphold the highest standards of cleanliness, safety, and efficiency. This role is perfect for a detail-oriented leader with strong inventory management skills and a passion for maintaining a safe, welcoming environment for both guests and team members.

Responsibilities:

* Manage and maintain inventory of kitchen equipment and supplies.
* Ensure compliance with health, safety, and sanitation regulations.
Supervise and support the kitchen utility team, fostering a positive work environment.
Maintain cleanliness and organization of kitchen areas, equipment, and service ware.
* Review Banquet Event Orders (BEOs) daily to ensure all necessary items are available and 
prepared.
* Delegate and monitor cleaning schedules to ensure timely and thorough completion.
Work closely with kitchen and service teams to ensure smooth operations

Qualifications:

Essential Skills & Qualifications:

*  Proven experience in inventory management and organization.

*  Strong knowledge of sanitation and safety procedures.

*  Effective leadership and team-building abilities.

*  Ability to communicate and train a diverse, multilingual staff.

*  Hands-on management approach with a focus on mentorship and development.

*  Strong time management and problem-solving skills.

*  Customer service-oriented mindset with excellent listening and communication skills.

*  An ability to lead by example and foster a positive, professional work environment.

*  Creative problem-solving and adaptability in a fast-paced setting.

*  Detail-oriented with strong follow-through on tasks and responsibilities.
Work Environment:

*  Operates within the hotel's Food & Beverage areas, including banquet spaces, kitchens, and 
dishwashing stations.

*  Exposure to varying temperatures, humidity, and food-service cleaning chemicals.

*  Frequent interaction with food, beverages, and various kitchen equipment.
Tools & Equipment Used:

*  Coffee makers, beverage dispensers, dishware, glassware, silverware.

*  Bus trays, hot boxes, speed racks, carts, brooms, mops, and cleaning supplies.
			

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Omni Hotels Management Corporation

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