Stewarding Manager - The Ritz-Carlton

Sage Hospitality•Chicago, IL

1d•$75,000 - $85,000

About The Position

Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces, and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel’s spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises. Recognized as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world’s finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other. Job Overview Train stewards, verify daily assignments are completed. Ensure sanitation standards and cleanliness in all kitchen and storage areas. Clean and sanitize all areas of the kitchen and operate the dish washing machine in a safe, accident-free manner. Provide clean china, glassware, flatware, silverware, and other service equipment for the hotel's food and beverage outlets and banquet functions. Inspect all kitchen work areas, making sure the premises are in proper order and in sanitary condition. Control rotating inventories of china, glass, and flatware. Assist in the maintenance of food service equipment. Requisition and control cleaning materials, detergents, and other cleaning supplies necessary for daily operations. Train and supervise the entire stewarding department.

Requirements

High School Diploma or Equivalent Preferred
Minimum 1-2 years as a stewarding supervisor required
Good working knowledge of the fundamentals of catering operations required.
Must have basic knowledge of dishwashing.
Must possess knowledge of the operation of kitchen equipment.
Must possess accepted knowledge of standard sanitation.
Basic mathematical skills necessary to understand measurement, requisition amounts and portion amounts as it relates as it relates to chemicals and inventory control.
Ability to treat each guest with respect and professionalism. Individuals must possess and demonstrate the ability to interact with all guests, internal and external, effectively with tact and diplomacy in line with the property’s service standards.
Ability to explain and demonstrate that he/she can perform the essential functions of the job with or without reasonable accommodation, using some other combination of skills and abilities
Ability to grasp, lift, carry, push, move, up to 100lbs. Sufficient manual dexterity of hand in order to use kitchen equipment.
Ability to read, write, and speak the English language in order to communicate effectively with staff.
Ability to perform and understand all essential functions as they relate to accepted standards of sanitation.
Must have vision ability to see minute objects at arm’s length, to read meters and controls.
Must have excellent vision to see that product is prepared appropriately.
Must be able to grasp dishes, push, pull, carry and lift racks, carts, and large trash bins.
Must be able to bend, squat, reach and retrieve items from above head. Must be able to lift, push, pull and carry up to 100 lbs. to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.
Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.
Continuous standing -during preparation, during service hours or during expediting.
Must have moderate hearing to hear customers, supervisors, and communicate with other associates.
Must have moderate comprehension and literacy to read use records and all special requests.
Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.
Must have the ability to keep breakage to a minimum by handling china, glassware and fragile equipment with care.

Responsibilities

Appraise Stewarding Department associates in performance of assignments, such as recommending promotions or making other changes in their work.
Ensure that property and departmental policies are enforced and take proper disciplinary action when required.
Ensure that health, fire and safety regulations are being adhered to by all associates.
Ensure that all equipment is properly handled and maintained.
Maintain inventory controls established by department for all equipment, china, glass and silver
Responsible for the organization and maintenance of storage areas
Make sure that dish out line is set up, when required.
Organize breaks for all dish room personnel.
Use cleaning chemicals according to prescribed methods.
Make sure that scheduled personnel are on time and working.
Supervision of the Stewarding Department; Deliver food to the banquet areas (buffets, receptions, dinners), assist kitchen staff in serving meals and keep clean and organized the Banquet Kitchen and dish room per standard operating procedures.
Scheduling and Staffing of Stewarding Department
Consult the Executive Chef for pertinent information regarding daily business and special functions.
Ensure adherence to local Health Department rules and regulations.
Ensure all property policies and procedures are followed, including the proper and timely delivery of food to respective banquet rooms.
Check and control the proper storage of products especially on all linen equipment and cleaning agents.
Inspect all completed sets and daily assignments completed by stewards.
Meet with Banquet Chef to discuss the needs and requirements for all convention and catering functions during the shift.
Make sure that food is taken to the areas that need it.