Stewarding Manager

IHG•Tamuning,

6d•Onsite

About The Position

The Steward Manager’s role is responsible for overseeing the training, productivity, and performance of stewarding staff while ensuring compliance with health and safety standards. This role involves conducting formal training sessions, maintaining inventory and equipment, managing operational records, and supporting recruitment efforts.

Requirements

Must be able to work on Guam, USA without restrictions: US Citizens or US Permanent Residents, or Residents of Federated States of Micronesia (FSM).
Basic reading, writing and math skills.
Three (3) year experience as a Steward Supervisor or Manager in hotel industry.
Fluent in English (speaking, listening, reading and writing).
Communication skills, following instructions.
Reading skills are utilized often when reading chemical or machine labels or operating instructions.
Basic math skills are used to mix chemical solutions.
Must be able to obtain a government-issued Food Handler’s Certification.
Must be able to work nights, weekends, holidays, and during inclement weather.
Must be versed in using Excel and work documents as needed for their department.

Responsibilities

Oversee the training, productivity, and performance of stewarding staff.
Ensure compliance with health and safety standards.
Conduct formal training sessions.
Maintain inventory and equipment.
Manage operational records.
Support recruitment efforts.
Promote teamwork and quality service through regular communication and coordination with managers, team members, and other departments.
Set up work stations as required and replenish cleaning supplies as needed.
Place dishes in assigned storage locations.
Maintain a clean, neat and organized work area.
Assist in kitchen activities to ensure guests receive high quality food items in a timely manner.
Clean designated equipment such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen, cafeteria and storage rooms as assigned.
Use and dispose of kitchen substances (grease, et. al.) and kitchen chemicals responsibly and properly.
Empty and clean trash cans as needed, transport garbage and pig slob containers from kitchen and work areas to garbage/dump sites; adhere to recycling regulations or policies.
Set up and monitor the pot sink according to procedures.
Sweep and mop kitchen floors after each meal period or spill.
Monitor chemicals and water temperature during shift and report any hazards or concerns.
Clean and organize work area and kitchen equipment.
May serve as cafeteria attendant as required.
Assist in and be in charge of setting up banquet functions and events, setting up the outlets as needed, and breakdown of equipment and kept in the proper areas after operation.
Responsibility of inventory of all kitchen equipment, flatware, chinaware, glassware and outlet items, their proper storage and cleanliness.
May assist with other duties as required.
Ensure all stewarding staff follow Stewarding SOP’s as set by the department.
Manage the supervisor’s tasks, delegating priorities and preventive maintenance of all kitchen equipment and full areas.