Stewarding Manager

Montage International • Laguna Beach, CA

7d • $71,000 - $90,000

About The Position

The Stewarding Manager is responsible for management and day to day operations for the department’s development of long term directions; including profitable financial management, effective leadership, excellent customer service skills, and supervision of department requirements and standards.

Requirements

• High School Diploma or equivalent is required, Bachelor’s Degree preferred.
• Two plus years’ experience in Stewarding within a luxury resort.
• Must have Intermediate skills with Microsoft Office products; Word, Excel, PowerPoint, Outlook.
• Opera preferred.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of hotel stewarding operations.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Budgetary analysis capabilities required.
• Knowledge of housekeeping service techniques and cost controls such as manpower, productivity and other expenses.
• Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 6 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift up to 15-40 lbs. on a regular and continuing basis.
• Must be able to walk, stand, sit, bend, stoop, squat and stretch to fulfill tasks.
• Must have finger dexterity to be able to operate office equipment.

Responsibilities

• Responsible for the recruiting and interviewing of staff, and for the weekly scheduling of staff.
• Responsible for all inventory and storage of food and beverage equipment.
• Ensuring all ware washing equipment is in working order; ordering supplies
• Maintaining cleanliness in all back of the house areas including kitchens and walk- ins
• Delivery of food for banquet events and breakdown stations for the conclusion of events
• Driving and maintaining the kitchen recycling program
• Assisting the Executive Chef upon request and with special projects and initiatives
• Monitoring and enforcing all hotel policies and procedures through established human resource processes with assistance of the Executive Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED