Stewarding Manager

TEAM SAN JOSE•San Jose, CA

11d•$82,000 - $86,000•Onsite

About The Position

Under the supervision of the Executive Chef, the Stewarding Manager is responsible for supervising and coordinating the activities of all hourly stewarding. This role involves managing staff, inventory, payroll, training, and vendor relations to ensure quality and profitability standards are met. The position also requires maintaining the cleanliness and safety of all operational areas and equipment.

Requirements

5 years of previous hospitality experience in F&B in a leadership capacity Hotels or Convention Centers (inclusive of both front and back of the house).
Must be Bilingual in English and Spanish
Excellent written and communication skills.
Computer experience (i.e. Microsoft Word, Outlook, Excel).
Full knowledge of labor forecasting procedures.
Full knowledge about all equipment used in department (dishwashers, hot boxes, etc).
Knowledge of all chemicals, their interaction, and use.
Experience working collective bargaining agreements.
Must have profit and loss responsibility as well as considerable knowledge of financial information relating to profit and loss sales and capital expenses.
Demonstrate successful interfacing with a variety of organization functions to get the job done.
Must be able to lift heavy objects weighing 50 lbs.
Must have a valid Class C driver’s license.

Responsibilities

Scheduling of stewarding staff to ensure quality and profitability standards are met.
Data entry of all outgoing and incoming pull sheets to ensure accurate inventory controls.
Forecast labor and report payroll.
Responsible for the departmental orientation of new employees, on-the-job training, discipline and informing staff of all appropriate safety and sanitation requirements.
Coordinate and organize offsite catering events.
Create and deploy training standards for the development of stewarding staff.
Establish and implement preventive maintenance schedule and program.
Work and negotiate pricing of stewarding materials with various vendors.
Establish and delegate work duties in each kitchen area.
Check the entire facility relative to the cleanliness of all equipment and physical plant before closing.
Maintain control of china, glassware, and silver during and between all F&B functions and departments. Notify the Director of Stewarding of any equipment repairs needed.
Maintain safety-first environment with emphasis on proper working conditions and equipment
Inventory of all necessary supplies for the department. Notify purchasing of ordering needs and timeline requirements.
Do a monthly inventory of all supplies as directed.
Supervise stewarding staff in daily operations.
Responsible for the maintenance and cleanliness of all areas of operation.
Ensure that pull orders are filled completely before being taken by the banquet servers.