Assistant Stewarding Manager - Full time

Four Seasons Hotels and Resorts

7d • Onsite

About The Position

Plan, organize and lead the Stewarding Department to successful outcomes. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. 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, inventory control and cost control measures. Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department. 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 Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service; oversee Stewarding functions in relation to banquets set-up and service.

Requirements

• Previous experience as in stewarding or equivalent Food & Beverage supervisory experience is required.
• Requires ability to operate computer equipment and other Food & Beverage computer systems.
• Prior knowledge of dish machine, kitchen, and floor cleaning equipment is expected.
• Requires reading, writing and oral proficiency in the English language.
• Hawaii Food Handler’s Card
• ServSafe (within 3 months)
• Tuberculosis Clearance

Nice To Haves

• Bi-lingual skills are preferred.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• 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, inventory control and cost control measures.
• Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department.
• 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 Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service; oversee Stewarding functions in relation to banquets set-up and service.

Benefits

• Competitive salary & wages
• Comprehensive benefits package (Including Medical, Dental, Life Insurance, 401(k), Roth, etc)
• Paid time off including Vacation, Sick time, Live Well Day, Community Care Day
• Excellent Training and Development opportunities
• Learning & Development Subsidy
• Many career opportunities within the hotel and to other Four Seasons
• Employee Travel Program
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meal and Paid Meal Break

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed