Stewarding Supervisor

HEI Hotels and Resorts•The Woodlands, TX

23h•Onsite

About The Position

The Woodlands Resort, Curio Collection is a retreat in the Houston Area, celebrating 50 years along with The Woodlands township. HEI Hotels and Resorts emphasizes that its success is due to its people, committing to providing associates with competitive compensation, benefits, and industry-leading tools, training, and support. The company encourages applications from diverse backgrounds and values U.S. military experience. This role involves assisting and leading the Stewarding Team, Restaurant Outlets, and Director of Food and Beverage in the cleaning and organizing of the Food and Beverage Outlets.

Requirements

At least 6 months’ experience as a Steward.
Knowledge of service ware and how to maintain same in order to complement guest experience.
Ability to push/pull service carts weighing up to 150 pounds with or without reasonable accommodation.
Ability to transport heavy objects through a crowded room with or without reasonable accommodation.
Ability to grasp, lift and carry, move, or push goods on a hand cart/truck weighing a maximum of 200lbs. with or without reasonable accommodation.
Ability to operate dish machine, burnisher, steam cleaner, cardboard bailer, dishware handling, and floor maintenance with or without reasonable accommodation.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Nice To Haves

High School Diploma or equivalent preferred.

Responsibilities

Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver, presoaking and operation of dish machine.
Perform special cleaning projects as assigned.
Ensure proper set-up, breakdown, and maintenance of all banquet functions.
Interview, hire and train new stewards as required.
Maintain proper administrative records on associates i.e. Attendance log, coaching and counseling sessions, disciplinary forms, etc.
Ensure that floors are swept and mopped.
Keep floors clean and dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops.
Clean walls, tables, racks, sinks, floor mats and disposal area.
Polish stainless steel.
Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes, and ceiling vents, according to schedule or as specified by the Executive Chef or Chef of their respective area of responsibility.
Ensure all trash is emptied at end of shifts; containers washed out and returned to kitchens.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.