STEWARDING SUPERVISOR PM

AT&T Hotel & Conference Center•Austin, TX

5d•Onsite

About The Position

COME JOIN OUR AT&T HOTEL AND CONFERENCE CENTER STEWARDING TEAM! HOOK 'EM! We are looking for a team player who will assist in daily operations and planning of the Stewarding/Dishwashing team. This individual will be responsible for coordinating coverage and flow of stewarding operations, along Culinary and Banquet teams. Highly preferred is someone who is bilingual (EN/SP/Arabic), but not required. This individual MUST have open/full-time availability, as early as 6AM for morning shifts and late as 11-ishPM for afternoon shifts. Principle Responsibilities & Position Purpose: Oversee day to day PM operations, including, but not limited to: Dish pit operations Ensure temperature control logs are filled out timely and accurately Ensure machine cleaning schedule is being adhered to Cleaning Projects Ensure Ice Machine, Walk-in cooler and Freezer, Deep Fryers, and Alto-Sham Oven cleaning schedules are adhered to Culinary Support Coordinate with appropriate Sous Chefs in regards to equipment needs, both for Banquet events and for daily operations Ensure hot boxes are in correct location, labelled, hot and clean when needed Banquet and Carillon Restaurant Food Running Ensure proper and timely labelling of hot boxes and speed racks Adhere to timing and drop off location standards set forth by Executive Steward and Banquet Managers Banquet Event Planning with Banquet Managers Ensure Banquet Pull Sheets are filled before every event Meet with Banquet Managers daily to ensure efficient operations in regards to: Plate up stations Queen Mary needs and locations Food timing and chafer needs Manage Stewarding Staff on a daily and general basis Conduct Stewarding stand up meetings Break Times ESSENTIAL FUNCTIONS Ensure compliance with food handling and sanitation standards. Ensure compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each). Implements Flik Safety Standards. Enforces proper use and cleaning of all dish room machinery. Enforces proper cleaning routines for service ware, equipment, floors, etc. Assists in conducting china, glass and silver inventories. Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage. Trains associates in safety procedures. Investigates feedback to individuals based on observation of service behaviors. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Communicates performance expectations in accordance with job descriptions for each position. Establishes and maintains open, collaborative relationships with associates. Solicits associate feedback. Participates in associate progressive discipline procedures. Celebrates successes by publicly recognizing the contributions of team members. Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals. Understands the impact of department’s operation on the overall hotel financial goals and objectives. Ensures all food holding and transport equipment is in working order. Supervises associates ability to follow loss prevention policies to prevent accidents and control costs. Strives to improve service performance. Reviews associate satisfaction results to identify and address associate problems or concerns. Ensures hotel policies are administered fairly and consistently. Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. Controls inventories of food, equipment, small ware, and report shortages to designated personnel. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company. All other reasonable requests as required Attending meetings and communicating with executive, peers, and subordinates as an effort to import the quality of service. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates’ absence. Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensuring and maintaining the productivity level of associates. Monitoring the inflow of ordered materials and the maintenance of current materials. Serving as a role model to demonstrate appropriate behaviors. Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customer on a daily basis. Assist in recruiting, interviewing, selecting, hiring, and promoting associates in the organization. Assist in achieving and exceeding goals including performance goals, budget goals, team goals, etc. Encouraging and building mutual trust, respect, and cooperation among team members. Informing and/or updating the executives, the peers and the subordinates on relevant information in a timely manner OTHER DUTIES Assimilate into The AT&T Hotel & Conference Center, the Family PLATINUM SERVICE culture through understanding, supporting and participating in all elements of PLATINUM SERVICE. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Flik from time to time, is essential to the successful performance of this position. Mandatory adherence to the Platinum Service process on a daily basis, to include: Platinum Service Standards, Guest Elements of Customer Service and the “To Be” Philosophy.

Requirements

Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
Ability to arrive to work on time and when scheduled.
Excellent communication skills, both written and verbal.
Be flexible concerning scheduling needs and requirements.
Basic math skills necessary
Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Determining the kind of tools and equipment needed to do a job.
Performing routine maintenance on mechanical or technological equipment and determining when and what kind of maintenance is needed.
Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting).
2 – 4 years’ experience in supervisor duties, including food and beverage, culinary, or related professional area

Nice To Haves

bilingual (EN/SP/Arabic)

Responsibilities

Oversee day to day PM operations, including, but not limited to: Dish pit operations
Ensure temperature control logs are filled out timely and accurately
Ensure machine cleaning schedule is being adhered to
Ensure Ice Machine, Walk-in cooler and Freezer, Deep Fryers, and Alto-Sham Oven cleaning schedules are adhered to
Coordinate with appropriate Sous Chefs in regards to equipment needs, both for Banquet events and for daily operations
Ensure hot boxes are in correct location, labelled, hot and clean when needed
Ensure proper and timely labelling of hot boxes and speed racks
Adhere to timing and drop off location standards set forth by Executive Steward and Banquet Managers
Ensure Banquet Pull Sheets are filled before every event
Meet with Banquet Managers daily to ensure efficient operations in regards to: Plate up stations Queen Mary needs and locations Food timing and chafer needs
Manage Stewarding Staff on a daily and general basis
Conduct Stewarding stand up meetings
Ensure compliance with food handling and sanitation standards.
Ensure compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
Implements Flik Safety Standards.
Enforces proper use and cleaning of all dish room machinery.
Enforces proper cleaning routines for service ware, equipment, floors, etc.
Assists in conducting china, glass and silver inventories.
Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
Trains associates in safety procedures.
Investigates feedback to individuals based on observation of service behaviors.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Communicates performance expectations in accordance with job descriptions for each position.
Establishes and maintains open, collaborative relationships with associates.
Solicits associate feedback.
Participates in associate progressive discipline procedures.
Celebrates successes by publicly recognizing the contributions of team members.
Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department’s operation on the overall hotel financial goals and objectives.
Ensures all food holding and transport equipment is in working order.
Supervises associates ability to follow loss prevention policies to prevent accidents and control costs.
Strives to improve service performance.
Reviews associate satisfaction results to identify and address associate problems or concerns.
Ensures hotel policies are administered fairly and consistently.
Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
Controls inventories of food, equipment, small ware, and report shortages to designated personnel.