STEWARDING SUPERVISOR

GATE•Sawgrass, FL

14h

About The Position

The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas in accordance with club & resorts standards.

Requirements

Minimum of 3 years' experience in a similar role I a high-volume food service or food processing environment
Able to manage team of 10-15 employees
In-depth knowledge on latest cleaning and sanitation practices including chemicals
Passionate approach to streamline operational procedures and increase productivity of department
Excellent communication and administration skills
Passion to explore and test latest technologies
Applies best industry best practices
Work requires effective communication in English, both verbal and written form in a professional manner
Must present a neat and professional appearance
Flexibility with working various shifts
Requires mobility
Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds
Ability to work in confined spaces
Eye/hand coordination and manual dexterity
Ability to distinguish letters, symbols, and colors
Normal vision and hearing range
Requires mobility
Observe and direct the actions of subordinates and to inspect any areas for which responsible
Review and comprehend all necessary documentation
Use the equipment associated with the position
Effectively and efficiently move around kitchen and restaurant areas
Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required in order to monitor and inspect restaurant
Must be able to lift up to 50 lbs.
Must be able to obtain ServSafe Certification

Nice To Haves

Bilingual abilities are preferred but not required

Responsibilities

The overall cleanliness of all F&B related BOH/FOH areas
Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives
Develops highly skilled, successful employees, sets realistic and measurable service standards and goals
Oversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipment
Supervises the cleaning necessary to meet the requirements of the The Lodge & Club standards
Schedules and Supervises Routine Deep Cleaning of all F&B Related Areas
Scheduling of Pest Control Treatments, Maintenance and Monitoring
Monthly Inventory of F&B Outlets China, Glass and Silver
Expense Tracking/Management of Cleaning Supplies
Monthly Cost Transfers to F&B outlets of Tracked Cleaning Supplies
Conducts internal health inspection in conjunction with the Executive Chef/ safety team
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands
Continuously improves BOH related services by evaluating problems using feedback or data
Keeps team well informed of property promotions and events
Consistently follows company policies, procedures and industry regulations
Practice and observe safety rules and regulations and ensure others to do the same.
Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements
Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies
Addresses employee performance issues, coaches for improvement and provides ongoing feedback
Inspect grooming and attire of staff; rectify any deficiencies
Holds employees accountable
Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion
Ensures that cleanliness of all kitchen and stewarding equipment is adhered to
Maintain complete knowledge of correct maintenance and use of equipment
Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning
Responsible for the delegation of job duties to work force
Oversees the disposal of trash and garbage
Check storage areas for proper supplies, organization and cleanliness
Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage
Identify dish machine problems by inspecting washed wares; resolve problem situations, scheduling preventative maintenance
Prepare contingency plans for equipment which cannot be repaired immediately
Monitor and maintain pest control requirements in accordance with hotel standards
Perform training sessions with staff, ensuring that service is technically proficient
Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications
Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards
Respond to emergency situations accordingly
Perform all other job-related duties as requested