Stewarding Manager Jobs in New York (NOW HIRING)

The Stewarding Manager's major responsibility is to establish and maintain a high standard of cleanliness and sanitation through teamwork involving all food service outlets in the Club. He/she adheres to company policies, which include guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of sanitation and safety standards (maintained by weekly inspections). He/she helps coordinate the efficient distribution of all supplies and equipment to all food and beverage outlets. The Stewarding Manager will provide consistency and quality of sanitation and cleanliness through execution of the fundamentals, i.e., spot and heavy cleaning, rotation and heavy storage of supplies, and through the motivation and development of the associates. He/she must comply with local, state, and federal health and sanitation codes and is responsible for meeting those standards. Assume responsibilities of the Executive Steward in his/her absence.

• Supervise the duties of all stewarding department employees, facilities, operations, and costs.

• Supervise the sanitation, cleanliness, hygiene, and the quality level of products and services.

• Ensure Back of House areas are maintained to the highest cleanliness standards, and cleaning schedules are followed and

completed.

• Ensure water temperature and chemical levels are appropriate for cleaning and documented.

• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.

• Assist the Culinary Team staff with various tasks as needed.

• Ensure proper use of chemicals and washing accessories at all times.

• Assist in the location, movement, and storage of banquet operational equipment.

• Assist in the stock take of equipment and other items as required.

• Work closely with the Executive Steward, Executive Chef, Culinary Managers, and Banquet Managers to anticipate guest needs.

• Work with all departments to ensure items that are required for service are available when needed.

• Take all necessary actions to reduce the loss of silverware/flatware.

• Take all necessary actions to reduce breakage of plateware and glassware.

• Supervises employees' ability to follow loss prevention policies to prevent accidents and control costs.

• Enforces proper cleaning routines for service ware, equipment, floors, etc.

• Enforces proper use and cleaning of all dish room machinery.

• Ensure all food holding and transport equipment is in working order.

• Ensures compliance with food handling and sanitation standards.

• Ensuring Stewarding staff have the supplies, equipment, tools, and uniforms necessary to do their jobs.

• Prepare monthly reports on shortages in plateware, silverware, and equipment, and requisition replacements as required

while following budget guidelines.

• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.

• Ability to work well under pressure in a fast-paced environment.

• Ensure disciplinary procedures and documentation are completed according to Standard Operating Procedures.

• Achieves and exceeds goals, including performance goals, budget goals, team goals, etc.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model for the stewarding teams to demonstrate appropriate behaviors.

• Carry out any other reasonable task set by the Executive Steward and Executive Chef.

Other Requirements, Reasoning Abilities, and Physical Demands:

• Ability to lift, pull, and push a moderate weight (up to 75lbs).

• Exceptional data discovery and analytical skills as demonstrated by material data research.

• Ability to work independently in a diverse, geographically dispersed team.

Education and Experience:

• Minimum 2 years work experience as a Stewarding Manager or Assistant Stewarding Manager in a hotel or large restaurant

• Bachelor’s Degree or equivalent, with relevant years in place of a degree

Essential functions listed on this job description are not all-inclusive. The Director of Food and Beverage may assign additional duties and responsibilities as necessary.

Salary Range: $65,000 - $75,000