Stewarding Manager

Le Meridien & Sheraton Charlotte Hotels • Charlotte, NC

2d • $70,000

About The Position

The role of the Executive Steward is to manage the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction.

Requirements

• Minimum lifting of 50 pounds.
• Pushing, bending, stooping, upward reaching, manual dexterity.
• Minimum pulling of 50 pounds.
• Other duties may be assigned.

Responsibilities

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass and silver inventories.
• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Investigates reports and follows-up on employee accidents.
• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees