Supervisor Stewards Jobs (NOW HIRING)

Under the direction of management, the Floor Steward supervises the daily operations of the Stewarding department to provide exceptional quality and service for its guests. They assist in the training of staff; inspects kitchen equipment for proper maintenance; and ensures department compliance with established safety, service, and sanitation standards. 

• Inspect and monitor department work areas to ensure its cleanliness, sanitation and organization. Check work stations for proper supplies, organization, and mechanical problems.  Instruct designated personnel to correct deficiencies.
• Ensure that assigned staff has reported to work; document any late or absent employees. Prepare and distribute assignments for Stewarding staff and review priorities of tasks daily. Coordinate breaks for assigned staff.
• Check supply levels in storage cabinets.  Complete requisition for additional supplies needed and submit to manager for approval.
• Monitors kitchen and restaurant service equipment requests to ensure they are completed in a timely manner.
• Monitor all work areas for compliance with State Health regulations and Hotel requirements; follow up to resolve any violations. Identify situations which compromise department and hotel standards and inform management appropriately for resolution.
• Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.
• Monitor and maintain pest control requirements in accordance with Hotel standards.
• Coordinate and assist with Banquet function requirements as assigned.
• Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards.

• Anticipate guests’ needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Help resolve guest complaints, ensuring guest satisfaction. 
• Meet with Chief Steward/Assistant Chief Steward to review assignments, anticipated business levels, changes and other information pertinent to the day’s scheduled activities.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Assist to communicate additions or changes to the assignments as they arise throughout the shift.
• Perform all other duties as may be required or assigned.

Reports To:         Chief Steward, Assistant Chief Steward

Supervises:        Stewards

• High school diploma or equivalent vocational training certificate,
• Two (2) years of experience as a hotel or kitchen steward required. One (1) year of managerial or supervisory experience preferred; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.

• Certification in CPR and sanitation

• Ability to prioritize and multi-task in a fast-paced working environment.
• Ability to adhere to all Health Department, sanitation and safety regulations as required by the Hotel.
• Knowledge of proper sanitation regulations and proper chemical handling preferred.
• Knowledge strong verbal and written communication skills.
• Knowledge of proper cleaning techniques, requirements and use of equipment/machinery.
• Ability to operate designated machinery in a safe manner.

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Requires frequent lifting and moving of rubbish bins, boxes, crates, and equipment weighing up to 50 lbs.
• Requires moving of heavy equipment that can weigh up to 250 lbs. with wheeled assistance.
• Requires considerable walking and standing for the majority of duties. May also require frequent kneeling and bending to reach low areas.

• Indoor air conditioned environment.
• Outdoor – exposure to all types of weather conditions
• Exposure to variable noise levels.
• Exposure to fumes; dusts; chemicals; and other odor hazards.
• Exposure and handling of a variety of commercial detergents, cleaning solutions and cleansers.