Summary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed Balance operational, administrative and Colleague needs Conduct regularly scheduled departmental meetings Supervise and maintain the sanitation of kitchen equipment and other areas assigned Ensure all banquet event orders are reviewed and ensure proper set-ups are in place Prepare monthly reports on shortages in china, silverware and equipment and requisition replacements as required while following budget guidelines Work closely with the Chef, Director of Banquets/Catering to anticipate guest needs Order and control all inventory of cleaning compounds Ensure all equipment is in working order and report any items in need of repair Follow department policies, procedures and service standards Maintain a clean and safe work environment Other duties as assigned
Previous leadership experience in a Stewarding department required Strong interpersonal and problem solving abilities Computer literate in Microsoft Window applications required University/College degree in a related discipline an asset Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times
Visa Requirements: Must provide proof of eligibility tobe employed in the United States of America.