Stewarding Shift Manager

JACK Entertainment•Cleveland, OH

4h•Onsite

About The Position

The Stewarding Shift Manager oversees the daily stewarding operations, ensuring that departmental strategic goals and expectations are met. This role involves conducting monthly inventories of china, glass, and silver, and controlling supplies, equipment, and small wares. The manager is responsible for inspecting work areas, maintaining and auditing sanitation chemicals, and ensuring proper pH levels in dish machines and sanitizing solutions. Key responsibilities include reporting and investigating Team Member accidents, supervising loss prevention policies, and developing and overseeing cleaning schedules for various kitchen areas, banquets, and cafeteria. The manager enforces proper cleaning routines for all wares and equipment, monitors compliance with health department regulations, and ensures all dish room machinery and transport equipment are in working order. Additionally, the role involves ensuring compliance with all applicable laws and sanitation standards, informing the F&B Exec Team of relevant information, training Team Members in safety procedures, and managing disciplinary actions. The manager is expected to lead by example, utilizing interpersonal and communication skills to supervise, manage, coach, and mentor all stewarding staff, and implement organizational and F&B operating procedures.

Requirements

Must be able to work independently.
Must present a neat and professional appearance.
Work requires interactions with customers, public and co-workers.
Work requires teamwork with other staff members.
Must be able to sit, stand or walk for long periods of time (4 hours).
Must be able to respond calmly and make rational decisions when handling employee conflicts.
Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop, and kneel.
Respond to visual and aural cues.
Must have the manual dexterity to operate a computer and other necessary office equipment.
Must be able to tolerate areas containing dust, loud noises and bright lights.
Must be able to work varied shifts, weekends and holidays as needed.
Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
Work requires effective communication in English, both verbal and written form in a professional manner.
High School Diploma or GED required.
Must have 5-7 years of supervisor experience managing 10 or more employees in a stewarding environment.
Must be 21 years of age.

Responsibilities

Oversees the day-to-day stewarding operations to ensure departmental strategic goals and intent are being met and exceeding expectations.
Conducts china, glass and silver inventories monthly.
Controls inventories of supplies, equipment and small wares.
Inspects supplies, equipment and work areas in order to ensure efficient service and standards.
Maintains and audits sanitation chemicals and distributes to the outlet especially PH levels of dish machines and sanitizing solutions.
Reports, investigates and follows up on Team Member related accidents.
Supervises Team Members ability to follow loss prevention policies to prevent accidents and controls cost.
Develops and oversees the cleaning schedule of the kitchen, pastry, Garde Manger, banquets, cafeteria, and coolers, dumpster area, and maintenance of dishwasher machines.
Enforces proper cleaning routines for china, glass, silver, small wares, equipment, floors, etc.
Monitor all work areas on a daily basis for compliance with health department regulations and takes action when there are deficiencies.
Enforces proper use and cleaning of all dish room machinery.
Ensures all transport equipment is in working order.
Ensures compliance with all applicable laws and regulations.
Ensures compliance with sanitation standards.
Informs and updates the F&B Exec Team of any relevant information in a timely manner.
Trains Team Members in safety procedures.
Ensures disciplinary procedures and documentation are completed according to standard and local operating procedures.
Utilizes interpersonal and communication skills to lead, influence, and encourage others. Leads by example.
Supervises and manages team members and understands stewarding operations well enough to perform all duties within department.
Implementation of organizational policies and procedures and F&B operating procedures for the stewarding staff and personnel.
Act as a coach and mentor to all stewarding staff, guiding them on a daily basis.