Fair Ketch - Stewarding Supervisor

French Lick Resort•Fort Lauderdale, FL

9d•Onsite

About The Position

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel! Opening Fall 2025, theOmni Ft. Lauderdale Hotelis a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views. To supervise the day-to-day operation of the department for a givenshift. To control and distribute operating equipment, maintenance of cleaning and sanitation standards, supervision of all utilities, pot washer, dishwasher, and worker assignment tasks.

Requirements

Previous supervisory experience in a similar environment preferred.
Previous experience working in a steward/dishwasher capacity.
Computer literacy with Microsoft Word, Excel and Outlook.
Maintain a professional business appearance, attitude, and performance.
Must be able to work a variety of shifts, including weekends and holidays.
Move, bend, lift, carry, push, pull, and place objects weighing up to 60 pounds without assistance.
Stand or walk for an extended period or for an entire work shift.
Requires repetitive motion.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.

Responsibilities

Responsible for assisting the Executive Steward with the efficient and effective running of the Steward Department.
Assist in supervising Stewarding team ensuring all assignments and tasks are performed to Omni standard and within the timeframe required.
To be responsible for a high standard of sanitation and cleanliness throughout the Stewarding areas.
To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls.
Responsible for storage, requisitioning of all materials and equipment
Taking and calculating of material stock (inventory) as required.
Reporting to the Executive Steward withall breakages, cleaning supply consumption, etc.
In conjunction with the Executive Steward, establish standards of performance for the Stewarding Department.
Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting to maintenance of any defects.
Responsible for the proper cleaning, rack and distribution of all china, silver and glassware.
Minimize breakage of circulating equipment.
Revise daily banquet event order (BEO) for changes.