Job Description
ESSENTIAL DUTIES AND RESPONSIBILITIES
Primary duties and responsibilities include, but are not limited to, the following:
• Oversee and assemble banquet equipment and deliver to proper area in a timely fashion including coffee preparation.
• Participate in Banquet plate up and transfer of food to locations.
• Oversee all work in progress and inspect for cleanliness/sanitation upon completion.
• Check all stations before, during and after shift for proper set-up and cleanliness.
• Maintain inventory of supplies needed to perform duties assigned to the stewarding department. Keep all equipment and supplies well organized.
• Oversee and assist with maintenance of cleaning machines and cleaning tasks including cleaning floors, walls, ceilings, equipment, clean mats and drains using mops, brooms, scrapers, scrubbers and chemicals as needed.
• Oversee and assist with removing dirty dishes from cooks’ line (or disassembly areas) and take to dish room for cleaning and re-stock cooks line with clean dishes.
• Oversee and assist with maintenance of cleanliness of team members bathrooms.
• Develop and implement strategies for stewarding area that are aligned with the company’s food and beverage objectives.
• Make routine inspections on equipment and work with facilities team to assure all malfunctions are addressed properly.
• Support the dining experience by maintaining supplies for food and beverage service.
• Monitor supply of clean dishware, glassware and pans; take corrective action to maintain supply level.
• Schedule team members based upon forecasted volumes including special projects.
• Manage the operation of the steward department and train team members on proper cleaning methods and operation of the equipment.
• Check the proper operation of the dish machine/cleaning equipment daily.
• Keep food and beverage areas clean.
• Maintain inventory and pars on all supplies used by F&B teams.
• Work with purchasing team to do new item requests and order accordingly.
• Maintain all storage areas for F&B equipment and assure it is well organized.
• Direct steward personnel in the cleaning of floors, work surfaces, etc.
• Schedule pest control visits and conduct regular check ins to assure the premises are free of pests.
• Schedule deep cleanings and hood cleanings as needed.
• Keep a track of F&B glassware that ends up in other areas and redistribute them back to where they belong.
• Work with leaders in F&B to meet their operational needs in order to serve the guests efficiently.
• Learn and utilize all company systems including labor management systems.
• Any other duties as assigned within the scope of this position.
KNOWLEDGE/SKILLS/ABILITIES
• Thorough knowledge of all cleaning procedures, equipment, and supplies.
• Requires effective communication in English, both verbal and written form in a professional manner.
• Bilingual abilities is preferred.
• Must present a neat and professional appearance.
• Working knowledge of computer programs including: Word, Excel, Outlook, and LMS.
• Ability of complex reading, writing, math, and task completion skills are required.
• Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.
EDUCATION and/or EXPERIENCE
• Minimum 3 years’ kitchen janitorial supervisory experience is required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
CERTIFICATES AND LICENSES
• Must obtain and maintain appropriate licensing with the Alcohol Awareness Card.
PHYSICAL DEMANDS
• While performing the duties of this job, the team member is constantly standing and walking, frequently reaching overhead, bending over, occasionally sitting, crouching, kneeling, crawling, climbing, and balancing during the duration of their shift.
• Must be able to frequently push/pull 50lbs or less.
• The team member will frequently have repetitive use of both hands and occasional light and firm/strong grasping motions. Finger dexterity of both hands will be occasionally required.
• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORK ENVIRONMENT
• Work performed indoors and outdoors, alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, electrical devices, and other mechanical devices.
• The noise level in the work environment is usually moderate.
• Team Member may be exposed to extreme heat, extreme cold, solvents/oils, dirt/dust, slippery surfaces, fumes/odor and secondhand smoke.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.