Steward Supervisor- Albuquerque Convention Center

ASM Global•Albuquerque, NM

4d•Onsite

About The Position

Directs and coordinates all activities and provides assistance to the stewarding department, BOH, & FOH to ensure all established service standards and procedures of Legends Global are implemented consistently.

Requirements

Strong hospitality orientation
Good work ethic.
Excellent communication and interpersonal skills.
Ability to undertake and complete multiple tasks.
Attention to detail
Must have ability to work a varied and flexible shift.
Must have the ability to comply and implement all Standard Operating Procedures.

Responsibilities

Establishing and maintaining high standards of sanitation in all food preparation areas.
Maintenance and cleanliness of all F&B service and kitchen equipment.
Guiding all the stewarding staff in accordance with Legends Global policies and procedures.
Conducting inventory on equipment and cleaning supplies for operations.
Administration, operation and coordination of the stewarding dept. in absence of the Sous Chef or Executive Chef.
Provide functional assistance to operation during peak periods and functions.
Keeping all inventory of small wares, bar glasses, chemicals up to date.
Maintaining stewarding equipment operational.
Conduct inspections to monitor chemicals use and abuse.
Keeping records of all breakages.
Supervising the Stewarding team in maximizing all resources to achieve high quality in a timely manner, to achieve excellent all-around cost control.
Counseling stewarding staff.
Report any equipment faults on time and maintain an effective working environment.
Breakdown stations set based on event activity.
Lead pre shift meetings for stewarding staff.
Complete other duties as assigned.
Conduct documented sanitation inspections of: Main kitchen stewarding area, Banquet dish room, Satellite kitchens / concessions.
Verify compliance with local health regulations and company SOPs.
Spot-check chemical storage, labeling, and dilution logs.
Audit Dish washing temperatures and machine functionality report any maintenance needed.
Conduct weekly safety walk-through.
Address slip hazards, drainage, racking, storage practices are all being followed.
Ensure proper use of dish machines and chemical dispensers.
Inspect all hand-washing stations have proper handwashing station sign posted, hand soap and paper towels are stocked in all F&B areas.
Conduct weekly inventory, track and report breakage on the following items: China, Glassware, Flatware, Smallware, Cleaning Chemicals.
Inspect all Ice Machines are in functioning order, report any maintenance needed to the Sous Chef and Executive Chef.
Schedule and document: Floor scrubbing and degreasing, Hood vent cleaning coordination (if applicable), Dish machine deliming, Storage rack sanitation.
Inspect and log preventive maintenance needs for: Dish machines, Trash compactors, Soaking stations, All Carts and Dollies in food and beverage department.
Conduct full stewarding operations audit including: Workflow efficiency, Layout effectiveness, Equipment condition, Safety & Emergency Preparedness.
Review emergency procedures with team.
Update MSDS/SDS binders and accessibility.
Assess dish machines, racks, carts for replacement cycle.
Submit recommendation for refurbishment or replacement.
Ensure full compliance with Local Health department standards, OSHA/safety standards, Company brand standards (if branded property).
Conduct full physical inventory of: All banquet china, Glassware, Flatware, Serving utensils, Major equipment.