Contribute to the performance management process of the Stewarding Associates to include coaching, counseling, and annual performance evaluations.Primarily Responsible for Operating and maintain cleaning equipment and tools. Administered the Steward orientation plan and training of all stewarding associates in coordination with the Executive Chef.Coordinated with Culinary Management, oversee any contracted cleaning companies: including a daily quality assurance checklist to continually monitor our expectations and their performance according to standard and communicate feedback with their team and leadership directly, at a minimum.Oversaw the daily stewarding operations in Hilton Virginia Beach Oceanfront kitchen supporting: Catch 31, Salacia, SKYBAR, Room Service, and Banquet operations under the direction of the Executive Chef.Ensured that all safety and health procedures are being followed.Worked closely with stewards and dishwashers to ensure the smooth operation of the kitchen.Scheduled vacation and time off of employees within the department.Ensured proper scheduling of all employees.Hired, trained, disciplined, and separated steward employees and documents all actions are taken.Adhered to the company's status quo third party representation philosophy, complies with company policies, legal requirements, and collective bargaining agreements.Provided ideas and suggestions for new products, services, technology, and processes to ensure the company's competitive position and in anticipation of changing customer needs within the dynamic hospitality environment.Created a work environment that promotes teamwork, recognition, mutual respect, and employee satisfaction.Supervised assigned staff to include: hiring recommendations that encompass the company's diversity commitment training coaching performance feedback, recommending and administering discipline, and scheduling.Supervised assigned operational functions within the department consistent with the strategic plan, the fiscal budget, and the company's short term and long-term profitability objectives.Responsible to maintain all F&B area free of pest at all time Responsible for administration and the disposal of the waste CUSTOMER SERVICE To provide a Safe and Hygienic work environment to all F&B employees in order to ensure satisfaction in product.Responsible to keep F&B equipment inventry book up to date.Responsible for the administration, operation and coordination of the Stewarding Department in absence of the chief steward Responsible for providing functional assistance to operation during peak periods and functions.Responsible for implementing the Policies and Procedures in operating the Stewarding Department Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition.Responsible for establishing and maintaining high sanitation standards in all food preparation area Responsible for the Maintenance and the cleanest of all F&B service and Kitchen Equipment Responsible for guiding the all subalterns staff and in the performance of their jobs in accordance to Hotel policies and procedures.Directed and coordinated all activities and provides assistance to the staff of the stewarding department, to ensure all established service standards and procedures of Hotel are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for the Hotel.Looking for drafting your winning cover letter? See our sample Stewarding Supervisor Cover Letter. A high school diploma and prior work experience are required. The nature of the job demands the following skills – physical abilities to lift and move heavy items, multitasking skills, prior work experience, competence in MS Office Suite, the ability to anticipate the guest’s needs, and supervisory skills. A well-written Stewarding Supervisor Resume indicates the following duties and responsibilities – leading and supervising the stewarding team in all aspects of the department, supervising and maintaining the sanitation of kitchen equipment, training all kitchen stewards, reviewing all BEO’s and ensuring all set-ups and supplies are in place, ensuring working of all kitchen equipment, maintaining a clean and safe work environment for all associates, and assisting kitchen with plated and buffet functions, and managing duties listed under supervisor portfolio. A Stewarding Supervisor ensures that superior standard and quality service is provided for all tableware, kitchen equipment, and tableware in support of the facility’s culinary and banquet teams.
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