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

 

 

 

Stewarding Manager

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

Stewarding Manager

  • New York, NY, United States
  • Kitchen Division
  • Full time

Duties and Responsibilities

 

·         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 Steward Manager 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

Experience and Skill Requirements

 

  • Minimum of 3 years in the luxury hotel culinary business
  • Minimum of  Two years experience as a Manager or a Steward who has high motivation to learn on the job

 

Communication Requirements

 

  • Possess a good written and verbal command of the English Language.
  • Possess a pleasant and outgoing personality

 

Skill Requirements

 

  • Thorough knowledge or stewarding and banquet operations
  • Working knowledge of beverages
  • Possess superior organization skills
  • Working knowledge of kitchen equipment
  • Working knowledge of  mathematics for ordering, and financial research purposes
  •  Working knowledge of  computers and basic software
  • Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience

 

 

 

Physical Requirements

 

  • Stand/Walk 8 – 12  hours a day
  • Sit 8 - 12 hours a day

 

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

  • Lift or Carry 0-20 pounds frequently
  • Lift or Carry 21-50 pounds occasionally
  • Lift or Carry 51-100 pounds occasionally
  • Bend frequently
  • Squat frequently
  • Kneel frequently
  • Climb occasionally
  • Reach above shoulders frequently
  • Perform repetitive hand motions frequently

 

Other Physical Requirements

 

  • Ability to stand and work in continuously in confined spaces for long periods of time
  • Possess Sufficient dexterity to navigate dangerous kitchen areas
  • Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
  • Ability to perform all duties in extreme temperature ranges

 

Environmental Exposures

 

  • Indoors frequently
  • Outdoors occasionally

 

 

SALARY: $70,000 to $75,000 yearly. 

 

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