Steward Manager - Anaheim Convention Center

Aramark • Anaheim, CA

1d • $75,000 - $80,000 • Onsite

About The Position

The Steward Manager, Anaheim Convention Center, manages the daily kitchen stewarding operations and staff.

Responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, China/silverware/glassware inventory management, and food running.
Works to continually improve guest and team member satisfaction while maximizing financial performance in all areas of responsibility.
Responsible for total maintenance and sanitation in all food production service areas; ensure all food and beverage outlets have sufficient equipment to perform adequately.
Responsible for guiding and developing staff including direct reports.
 Must ensure sanitation and health standards are achieved.
Areas of responsibility include overseeing all food preparation, food service, and support areas.
Reports directly to the Executive Chef.

Requirements

• While performing the duties of this job, it requires the ability to stand for extended periods; walk; use hands to finger, handle, or feel; and reach with hands and arms.
• Requires the ability to stoop, kneel, crouch, or crawl.
• Requires the ability to lift and/or move up to 50 pounds.
• Work is generally performed in the kitchen areas and ballrooms or hallways, with exposure to heat, fumes, and steam.
• Evenings, holidays, and/or weekend work are required. Extended hours and irregular shifts may also be required.

Responsibilities

• Manages the stewarding function in all kitchen areas to promote overall cleanliness, sanitation, and compliance with state and local health regulations. Stewarding functions include setting up workstations; cleanliness, inventory, storage, and pulls of dishes, controlling and analyzing breakage, ensuring correct chemical levels for dishwashing areas, and maintaining efficient traffic patterns in the kitchen.
• May assist with other duties as needed which may include but are not limited to assisting with food dish-up and completing set-ups.
• Educates team members on current safety and sanitation issues to ensure compliance with all health and safety regulations. Informs management of hazardous situations, emergencies, or threats to the security of guests, team members, or company assets. Schedule preventative maintenance and repairs as needed. Ensure that equipment is prepared and operational for the following day’s work.
• Determines the minimum and maximum stocks and controls the par stocks of all materials and equipment. Liaise with the Purchasing Department and suppliers regarding purchasing needs for the stewarding operation.
• Promotes teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include the warehouse, culinary staff, and FOH managers.
• Provides guidance and direction to steward supervisors, including setting goals, performance standards, and monitoring performance.
• Provides information to executive teams, managers and supervisors, team members, and subordinates by telephone, in written form, e-mail, or in person.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Works to meet or exceed goals provided by Executive Chef including performance goals, budget goals, team goals, etc.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Understands team members’ positions well enough to perform duties in team members' absence or determine appropriate replacements to fill gaps.
• Manages team members' progressive discipline procedures for areas of responsibility.
• Ensures Aramark and department policies are administered fairly and consistently.
• Ensures compliance with all food handling and sanitation standards.
• Ensures team members maintain required food handling and sanitation certifications.
• Improves service by communicating and assisting individuals to understand operational needs, providing guidance, feedback, and individual coaching when needed.
• Trains steward team members on the fundamentals of maintenance of kitchen equipment, sanitation, organization, and cleaning.
• Uses computer systems in daily operations to meet goals and maintain standards.
• Works with food and beverage managers and keeps them informed of issues as they arise.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Performs other duties as required.
• Attends all necessary training meetings.
• Duties, responsibilities, requirements, and expectations, about this job are subject to change as needed.

Benefits

• Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

What This Job Offers

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