Dishwashing Supervisor (FT)

Grand Traverse Resort and Spa•Acme, MI

11d

About The Position

The Dishwashing Supervisor hires, trains, organizes, schedules, and supervises Stewarding staff to ensure duties for all functions are prepared for execution, dish rooms are staffed according to business needs, and sanitation standards are maintained. The role directs day-to-day operations, manages workloads through delegation, monitors equipment, supports food and beverage recycling, and helps ensure banquet plating and dish needs are met. The supervisor also participates in purchasing cleaning chemicals and equipment, maintains dumpster-area sanitation, coordinates pest control, and attends event and operational meetings. The position requires a college degree or equivalent Food and Beverage/Stewarding Management experience and at least two years of Food & Beverage management experience. Hospitality supervisory experience is highly desired. The supervisor must have strong communication, customer service, organization, prioritization, multitasking, and interpersonal skills, along with computer experience using Microsoft Word, Excel, Outlook, Micros POS systems, and payroll processes. Work includes physical activity, long periods of standing, shifts exceeding a typical eight-hour day, and a warm, somewhat noisy, fast-paced environment with wet floors. Applicants must pass a background investigation and drug screen. Native American Preference applies.

Requirements

College degree or equivalent Food and Beverage/Stewarding Management experience.
At least 2 years of management experience in Food & Beverage.
Excellent written and verbal communication and customer service skills.
Ability to prioritize obligations and time, and complete tasks and projects in a timely manner.
Highly motivated, positive attitude, and ability to multitask.
Ability to work with various personalities while maintaining impartiality.
Ability to accept constructive criticism as a means of growth.
Computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems, and payroll processes.
Sense of timing and urgency.
Ability to stoop, bend, lift, and carry racks weighing up to 40 lbs regularly.
Ability to stand for long periods and work shifts exceeding a typical eight-hour day.
Ability to interact with people beyond giving and receiving instructions, adapt under stress during emergencies, handle stressful or compromising situations professionally, deal with difficult people, and work productively under strict time restraints and variable deadlines.
Must pass a background investigation and drug screen as a condition of employment.

Nice To Haves

Previous experience in the hospitality industry as a supervisor is highly desired.

Responsibilities

Hire, train, organize, schedule, and supervise Stewarding staff.
Direct Stewarding staff in day-to-day operations.
Manage departmental workload through proper delegation.
Monitor and maintain equipment.
Participate in the food and beverage recycling program.
Maintain sanitation standards through walk-through inspections in accordance with state and local health codes.
Achieve budgeted figures where applicable.
Participate in purchasing cleaning chemicals and equipment.
Work with the Banquet Chef on plating, chafing, and dish needs for each function.
Provide plating staff at banquet functions.
Clean and sanitize dumpster areas.
Report and schedule pest control issues.
Attend daily Banquet Event Order (BEO) meetings and weekly Resume meetings.
Understand and abide by the resort’s environmental practices.
Present disciplinary forms to employees professionally and in a timely manner.
Attend and schedule meetings pertaining to the position.
Complete weekly scheduling on time.
Complete necessary ordering activities.
Perform other duties as assigned.