REPORTS TO: Executive Chef and F&B Manager. …Assist in light food preparation as directed by manager or chef on duty…Maintains the kitchen, dish washing and back … Dishwasher / Kitchen Steward Job Description.   •  Three to five years’ experience in leading the Implementation, enhancements, and support of Concur in a large scale enterprise-wide regulated environment. - Select from thousands of pre-written bullet points. Present the most important skills in your resume, there's a list of typical stewarding manager skills: •  Microsoft Dynamics or any other ERP system experience POSITION SUMMARY: He / She is responsible to assist the stewarding manager to enforce …   •  Lends expertise and support across all lines of business and corporate functions on economic sanctions activity to provide a consistent view and approach Assist in hiring the above and remaining fair and impartial at all times, Responsible for supervising all Stewarding staff and the overall daily management of a designated shift. Kitchen Steward …   •  Experienced 10 or more years in operational roles supporting UNIX/Linux based systems Download Stewarding Manager Resume Sample as Image file, Supervise the work of stewards, and observe the performance of hourly service personnel, Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or Maintenance Manager, Assist manager with yearly staff evaluations, Make personal contact with guests and assist them with any requests, Work with other F&B managers and keep them informed of F&B issues as they arise, Email any time changes to manager in-order to update schedule in Kronos, Conduct staff performance reviews in accordance with Highgate Hotel standards, Responsible for supervising all Stewarding and EVS staff and the overall daily management of a designated shift. It's meant to present you as a wholesome candidate by showcasing your relevant accomplishments and should be tailored specifically to the particular stewarding manager position you're applying to. Stewards are expected to account for all equipment delivered to a site, and report any missing or broken equipment to the Stewarding Manager, Follow up with stewarding team to ensure organization, restocking, and cleanliness of the Stewards’ area as per the cleaning schedule, Follow all guidelines, policies, and instruction completely, Working hours are according to catering needs and may change from day to day, 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, 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 chinasilverware 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, Previous leadership experience in a Stewarding department required, To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues, To lead and manage the Stewarding team in all aspects of the department and ensure standards are followed, To balance operational, administrative and Colleague needs, To conduct regularly scheduled departmental meetings, To supervise and maintain the sanitation of kitchen equipment and other areas assigned, To ensure all banquet event orders are reviewed to ensure proper set-ups are in place, To prepare monthly reports on shortages in china, silverware and equipment and requisition replacements as required while following budget guidelines, To work closely with the Chef, Director of Banquets/Catering to anticipate guest needs, To order and control all inventory of cleaning compounds, To ensure all equipment is in working order and report any items in need of repair, To follow outlet policies, procedures and service standards, To maintain a clean and safe work environment, Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards, Carry out general cleaning as directed to include sweeping, mopping up, washing up, and emptying of rubbish bins and boxes ensuring placement in the correct containers, Ensuring that all kitchen and back of house areas are kept clean and all equipment within the kitchen area is cleaned in accordance with the cleaning schedule, Ensure the correct PPE is in place and guidelines are adhered to, Observe Health, Hygiene and Safety guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements, Report any maintenance and, or, hazard issues to the supervisor on duty, Carry out any other reasonable task set by the Hotel's Management, Previous kitchen porter experience in similar role, Strong leadership skills is highly recommended, 3-5 years of hotel management or supervisory experience is preferred, Lead and supervise the Stewarding team in all aspects of the department and ensure standards are followed, Ensure the Kitchen Colleagues have the dishes & silverware required and guests have clean dishes, Review banquet event orders and ensure all set-ups and supplies are in place, Ensure all breakages and chipped items are taken out of circulation and inventoried, Previous experience in a Stewarding department preferred, High School diploma or equivalent and/or experience in a related field preferred, Experience in hotel related function helpful, Reading, writing and oral proficiency in the English language, Prior knowledge of dish machine, steam cleaning, kitchen, and floor cleaning equipment, Some management experience in either banquets, restaurants, kitchens or as an Assistant Executive Steward, The ability to execute all tasks of each steward position in the department, The ability to select, train and schedule all Stewarding department employees, The ability to supervise and coordinate the activities of all stewards to ensure the smooth and efficient operation of the department, The ability to maintain a qualified staff by identifying and controlling work relationships, areas of accountability and performance of personnel assigned as well as completing and conducting performance reviews, The ability to ensure the proper use of and preventative maintenance of all machinery and equipment used by the Stewarding department, The ability to ensure the neatness, cleanliness and order of all kitchens, back of the house areas, storage areas, employee dining room, Stewarding Department machinery, compactor room, carts and tables through constant monitoring and a vigorous cleaning schedule, The ability to maintain controls against theft and waste, The ability to assure proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel, The ability to maintain the washware operation to ensure proper supply of clean silverware, The ability to control breakage of all small ware, The ability to inspect garbage containers regularly, The ability to help set up and maintain inventories, The ability to maintain all kitchen equipment and dish machines in proper working order; ensures and controls usage of cleaning supplies and maintain handwashing facilities in kitchens, The ability to requisition, store, stock, inventory, collect, wash and restock china, silver, glass and other equipment in designated areas of the hotel according to a predetermined par stock, The ability to prepare reports as requested to develop a more informative data base for improved management decision making, The ability to assist in the preparation of the annual budget for the department, The ability to work closely with the Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of smallware for banquet set-up, the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen, The ability to attend weekly and monthly meetings to maintain favorable working relationships and communicate information to other departments as well as communicate all necessary information back to Stewarding department employees, The ability to assess safety hazards and take appropriate action, The ability to set standards regarding the ratio of covers to labor cost and cost of chemicals and supplies, The ability to perform other tasks or projects as assigned by hotel management and staff, Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met, Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule, Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments, The ability to work closely with the Executive Chief Steward to coordinate an adequate supply of china, silver, glass and other equipment used in service, Be a champion of the Golden Rule: Do unto others as you would have them do unto you, Supervise the Kitchen Stewards ensuring high standards, Support the Back of House Team in training and development, Coordinate the daily pot-wash and dish wash responsibilities, Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed, Observe COSHH guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements, Ensure machinery is operated properly, efficiently, safely and in accordance with the Hilton Hotel Health and Safety Manual, Assist in the location, movement and storage of operational equipment, Assist in the stock take of equipment and other items as required, Ensure team members adhere to all Health and Safety and Hygiene Regulations, Assist in the management of all stewarding operations to include, but not limited to, inventory management, maintenance of sanitation and cleanliness standards, systems management, budget and forecasting, health inspections, safety initiatives, , report generation, department management, meeting participation and facilitation, implementation of policies and procedures, cost controls and overall profitability, Implement, oversee and ensure compliance with all sanitation standards and procedures, Ensure food service equipment is secure, maintained and optimally functional, Maintain inventory control, daily coordination and distribution of big four items: china, glassware, linen and silver, Assist in monitoring and developing develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counselling and evaluations and delivering recognition and reward, Assists in maintenance of established quality assurance procedures to ensure acceptable health department, OSHA and customer service standards in Stewarding department, Keeps accurate inventory of supplies and equipment; communicates supply needs to manager in a timely manner, Associates Degree (A.A.) in culinary/housekeeping or related field; minimum of two years stewarding/housekeeping or equivalent experience, or equivalent combination of education and experience. The recruiter has to be able to contact you ASAP if they like to offer you the job. wilsmith@example.com . Employers select resumes showcasing the following assets: physical fitness, excellent communication skills, the ability to work under pressure, attention to details, and teamwork. The successful candidate will be someone who is a highly motivated, … VPS), Strong knowledge of Occupational Safety and Health Administration (OSHA), FDA, United States Department of Agriculture (USDA) and Environmental Protection Agency (EPA) regulations, Proven track record of understanding the drivers of product and labor cost variances, Bilingual Spanish or Haitian Kreyol preferred, Ensure that the area of responsibility is properly organized, staffed and directed and that all delivery times are being met timely, Ensure compliance with all government regulatory agencies standards (example: Food and Drug Administration (FDA), United Stated Department of Agriculture (USDA), Occupational Safety and Health Administration (OSHA), Environmental Protection Administration (EPA), Department of Transportation (DOT), Hazard Analysis and Critical Control Points (HACCP), etc. Able to teach and inspire team members to be their best every day, Basic certificate in Health and Safety/ Hygiene, Full knowledge of HACCP and all requirements to be HACCP certified, Highly motivated, self-driven and result-oriented personnel with excellent interpersonal, customer service, and communication (English/Hindi) skills, as well an outgoing personality, Medium work - Exerting in excess of 50 pounds of force occasionally, and/or in excess of 20 pounds of force frequently and/or constantly to lift, carry, push, pull, or otherwise move objects, Train, mentor and support the stewarding team, providing optimum support for hotel wide operations, Provide required support to successfully maintain sanitation and cleanliness standards in all kitchen and food service facilities, including loading bays and kitchen equipment, Assist with development and implementation of F&B Food Safety/Sanitation SOP’s on an annual basis, Conduct and maintain records of routine sanitation inspections of all kitchen and food service facilities and follow up with Food and Beverage Managers, Restaurant Chef and Executive Chef as needed, Act in a professional manner on-duty and off-duty with the awareness that all actions and communications are within guest or staffs view. Apply to Manufacturing Supervisor, Associate Product Manager, Fellow and more! Additionally, you can search for program manager … Competitive salary. Assist in ongoing training of safety standards, sanitation, equipment usage and cleaning, Assist with grease management in all kitchens ensuring proper handling and scheduling of vendors for removal, Assist with execution and inspection of the work of vendors for pest elimination, carpet cleaning and hood cleaning, Schedule, train and oversee night kitchen cleaning crews in conjunction with the steward trainer and location personnel. Pay particular attention to the prevention of water spotted silver and stainless cloudy glassware and chinaware.   •  Good product knowledge in multi-asset class Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. Salary estimates are based on 236,136 salaries submitted anonymously to Glassdoor by Stewarding Manager … Typically reports to a supervisor or manager. Stewarding Supervisor Resume Examples & Samples Take responsibility of the stewarding operation acting as a partner to the Chief Steward, Assist Chief Steward and Supervisor Assisting colleagues, steward management … Kitchen Steward, Steward, Director of Food and Beverage and more! Create a Resume in Minutes with Professional Resume Templates. The work experience section should be the detailed summary of your latest 3 or 4 positions. Create a Resume in Minutes with Professional Resume Templates. ... Further information is available on my resume. There are over 496 stewarding manager … Skilled kitchen steward has a good understanding of the importance of keeping a kitchen clean and organized to help chefs.Has excellent interpersonal skills and a good knowledge of appropriate sanitation standards.Has a High School Diploma and more than four years of experience working as a Kitchen Steward … Besides the doctorate, Master’s degrees go next, followed by Bachelor’s and finally, Associate’s degree. No need to think about design details. Ensure a congenial atmosphere for all, Deliver training programs for opening steward and dish staff. C ell: (555) 987-1234 . Through supervision and management of stewarding personnel, including counseling, discipline, training and direction, ensure that all banquet functions have all the proper equipment and supplies and that the food is delivered from the kitchen in a timely and proper manner for service, Implement, oversee and follow-up on all sanitation standards and procedures, Responsible for ensuring food service equipment is secure and maintained in, Previous experience in a Unionized property an asset, Two years supervisory experience in the stewarding field, One year experience as a Kitchen Worker in a Stewards Department of a large hotel/casino or restaurant environment, Obtain/maintain alcohol awareness certification and food handler’s permit, Follow up with stewarding team to ensure organization, restocking, and cleanliness of the Stewards’ area as per the cleaning schedule, Support GWCCA’s zero waste goals by diverting as much material from landfills as possible through collection of single-stream recycling, cardboard, food for donations and composting, etc, Collect documentation pertaining to food services and maintain compliance for GWCC’s LEED certification maintenance, Review BEO’s; organize book scheduling sufficient support staff for events, which included Supervisor, and food runners, Instill a sense of ownership among all, usage of hotel resources wisely, minimizes wastage and stressing the protection and care of our Hotels’ assets, Supervise activities of stewards, pot washers, and night stewards to ensure proper utensil sanitation and storage, Coordinate and monitor all phases of Loss Prevention in the steward operation, Monitor quality of service in steward operations, Ensure compliance with SOP’s in all outlets, Maintain up to date details on steward functions and communicate to supervisors, Ensure inspection of all steward areas for cleanliness and maintenance on a regular basis, Ensure the Kitchen Colleagues have the dishes and silverware required and guests have clean dishes, Supervise the Kitchen Stewards and ensuring high standards, Report faults, misused or damaged equipment issues to the Hotel Manager, Executive Chef, and/or Chief Engineer, Supervises the Steward Team Leaders and kitchen Stewards.   •  Strong build, deployment and ongoing management exp... •  Excellent written and verbal skills and ex... •  Excellent communication skills as well as ... •  Strong leadership skills, strategic and me... •  Experience in the asset management industry Minimum of two years supervisory experience required, Must be proficient in Microsoft applications (Excel, Word, and Outlook), Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public, Must be able to operate all standard EVS equipment, including, but not limited to: vacuum cleaners, floor machines, carpet extractors, computer, copy machine, mop, broom, and hand held radio operation, Must be able to perform the physical job duties of all EVS team members in times of emergencies, Comprehensive knowledge of OSHA standards, Provides recommendation for employee performance (disciplining, coaching, and counseling), Maintains on time delivery of clean and sanitized equipment to requisitioning department, Responsible for the cleanliness of all back of the house F&B areas, Manage and effectively communicate with Stewarding associates, Execution of opening & closing procedures, Communicate effectively with peers, management, line and front of the house employees, Maintain all sanitation and HACCP documentation in accordance to health codes, In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment, Two years of training or related experience required, Knowledge of food safety, sanitation, food products, and food service equipment, Previous experience maintaining professional and respectful work relationships, Must have mathematical skills, computer software aptitude and some hotel and club operation knowledge, Manage all stewarding operations to include, but not limited to, inventory management, maintenance of sanitation and cleanliness standards, systems management, budget and forecasting, health inspections, safety initiatives, , report generation, department management, meeting participation and facilitation, implementation of policies and procedures, cost controls and overall profitability, Lead staff in daily coordination and distribution of big four items: china, glassware, linen and silver, Oversee equipment storage and distribution according to established standards, Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counselling and evaluations and delivering recognition and reward, Ensure compliance with health, safety, sanitation and alcohol awareness standards and prepare for health inspections, Ensure employees and visitors are aware of the sustainability efforts at the facility through messaging, signage, engagement, events such as Earth Day and America Recycles Day, and other opportunities, Collect, monitor, and evaluate data including but not limited to waste diversion, green cleaning, water and energy consumption, Support GWCCA’s zero waste goals by diverting as much material from landfills as possible through collection of single-stream recycling, cardboard, food for donations and composting, etc, Collect documentation pertaining to food services and maintain compliance for GWCC’s LEED certification maintenance, Identify and research new technologies and practices that can keep GWCCA at the forefront of sustainability efforts, Act as overall point-person for sustainability efforts and communicate to external stakeholders the efforts being made to minimize environmental impact, Review BEO’s; organize book scheduling sufficient support staff for events, which included Supervisor, and food runners, Places order with Human Resources for support staff, Attend book review to ensure up to date information, Monitor call out line and report to manager in-order to document attendance with Human Resources, Must have knowledge of identify the different pattern of China/Equipment, Prepare small-wares pull sheet for each event, Asset management: distribution and recovery of equipment for an event, clean then stored in predetermine area, Assist with quarterly and yearly large and small asset inventory, Attend safety committee meeting and keep a record of employees who have completed training module, Prepare daily Information packets for all events, which include, High school diploma or GED equivalent; or three to six month’s related experience and/or training; or equivalent combination of education and experience, To achieve desired level of kitchen cleanliness and hygiene at the lowest cost, and to ensure labour cost is well controlled, Coordinates all logistics for outside catering functions in term of equipment, china, silver, glass and cutleries, To control all other operation cost without affecting service quality and standards, To perform cost analysis for china, glassware, silver, chemicals, paper and gas supply budget, Constantly updating check book for supplies of silver, glass and china with accurate forecasting, Maintain purchases on all forecasted purchasing of operating equipment, Proper storage and maintenance of the Stewarding store, Instill a sense of ownership among all, usage of hotel resources wisely, minimizes wastage and stressing the protection and care of our Hotels’ assets, To optimise staffing level to achieve highest level of efficiency and effectiveness, To make sure that preventive maintenance and cleaning schedules are put in place, To have proper management on the inventory at the Stewarding store, To ensure that re-ordering is done based on the inventory of operating equipment, par stock and purchasing, To assist the food safety team with regards to pest busters and identifying preventive measures to reduce pest infestation, Minimising overtime and casual labour when necessary, To ensure the maintenance of truck and delivery vans and to ensure road tax and licenses are updated, Certificate in Hotel Management is an advantage, Prior experience in running huge operations, specially banquet functions of 1000 and above, and managing huge stores is preferable, Assist in conducting regularly scheduled departmental meetings, Assist with monthly reports on shortages in chinasilverware and equipment and requisition replacements as required while following budget guidelines, Previous leadership experience in a Stewarding department preferred, In addition, five to seven years directly related operational experience required, Strong presentation, communication, training and interpersonal skills, Proven track record in Lean manufacturing and success in implementation of redesigned processes, Ability to develop and lead others to obtain desired results & achieve budget, Experience in managing a manpower planning and scheduling tool (i.e. For all, Deliver training programs for opening Steward and dish staff Executive! 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