Stewarding Manager

Marriott•Honolulu, HI

4d•$69,400 - $92,600

About The Position

The Stewarding Manager manages daily kitchen utility operations and staff, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. The role supervises kitchen employees not actively engaged in cooking, such as dishwashers and kitchen helpers, and works to improve guest and employee satisfaction while maintaining the operating budget. The manager oversees supplies, equipment, inventories, sanitation, safety, and compliance with applicable laws and standards. The position also leads and develops the kitchen utility team, manages performance and controllable expenses, and supports exceptional customer service and employee satisfaction.

Requirements

High school diploma or GED and 4 years of experience in procurement, food and beverage, culinary, or a related professional area; or
A 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of experience in procurement, food and beverage, culinary, or a related professional area.

Responsibilities

Manage daily kitchen utility operations, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.
Supervise kitchen utility employees, including dishwashers and kitchen helpers, and oversee day-to-day operations.
Order and manage supplies, and ensure employees have the supplies, equipment, tools, and uniforms needed to perform their jobs.
Schedule events, programs, activities, and employee work.
Monitor ordered materials and maintain current materials.
Conduct china, glass, and silver inventories; manage inventories of food, equipment, smallware, and liquor; and report shortages to designated personnel.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Investigate and follow up on employee accident reports.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
Supervise compliance with loss prevention policies to prevent accidents and control costs.
Enforce proper cleaning routines for serviceware, equipment, floors, and dish room machinery.
Ensure food holding and transport equipment is in working order.
Ensure compliance with applicable laws and regulations, food handling requirements, and sanitation standards.
Communicate relevant information promptly to executives, peers, and subordinates.
Lead, influence, and encourage employees; model honesty, integrity, sound business decision-making, and appropriate workplace behaviors.
Provide leadership, vision, and direction to prioritize departmental goals and maintain employee productivity.
Achieve performance, budget, and team goals, and recognize team members’ contributions.
Build trust, respect, cooperation, and open collaborative relationships among employees.
Communicate performance expectations and solicit employee feedback.
Participate in managing controllable departmental expenses and strive to improve service performance.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Manage daily operations and ensure service quality, standards, and customer expectations are met.
Emphasize guest satisfaction and continuous improvement during departmental meetings.
Guide subordinates, establish performance standards, and monitor performance.
Recruit, interview, select, hire, and promote employees.
Train employees in safety procedures and ensure utility staff are trained in sanitation, equipment handling, and chemical usage.
Provide feedback based on observed service behaviors and review employee satisfaction results to address employee concerns.
Ensure disciplinary procedures and documentation follow Standard and Local Operating Procedures and support the Peer Review Process.
Administer property policies fairly and consistently and participate in progressive discipline procedures.