Person, Food, Meal, Restaurant, Shelf, Sweets, Birthday Cake, Cafeteria, Shop, Icing

 

 

 

Assistant Stewarding Manager

New York, NY, United States, New York, United States

Assistant Stewarding Manager

  • New York, NY, United States
  • Kitchen Division
  • Full time
  • Take full responsibility of the stewarding operation.  Deliver quality to guests and satisfaction to the colleagues though learning and development, team building and interaction.  The Assistant Executive Steward is expected to act as a partner to the executive steward
  • Support company's philosophy and company culture through the use of Pillars of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.
  • Attend the B.E.O (Banquet Event Order) meeting.
  • Set goals and mission for the stewarding department.
  • Monitor stewarding payroll.
  • Review and approve all human resources documents
  • Inventory of china, glasses, silverware and hollowware from the outlets and main storage.
  • Provide enough equipment (china, glasses, silver) to the outlets and banquets for their operations.
  • Inventory and control of the chemicals supplies.
  • Develop a cleaning schedule for the kitchen, pastry, garden manger, banquets, cafeteria, and coolers
  • Do weekly schedule for employees
  • Do banquet requisition for banquets from the B.E.Os.
  • Control all the expenses. Paper supply, Fuel supply, uniform, cleaning supply; etc…
  • Develop a cleaning schedule for the dumpster area
  • Develop a maintenance schedule for the dishwasher machines
  • Develop a cleaning schedule for banqueting
  • Assist and provide equipment for any banquets function
  • Assist and help banquet/ gardemanger kitchen to plate up
  • Establish a Hygiene and Control program for the kitchen and surround areas
  • Coaching the assistant, supervisor, lead steward and employees
  • Develop a training program for stewards
  • Revise standard and procedures for department, as necessary
  • Do a daily assignments sheet for colleagues
  • Attend F&B meeting when directed
  • Buy and replenish the storage after made inventory (china, glasses, silver and miscellaneous) to keep the existing par
  • Create a good relationship with all the employees and managers
  • Listen and resolve all the complaints from the employees. In that way that builds trust
  • As a manager if you don’t know something, ask or find out. A lot of people count on you

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