Stewarding Supervisor

The Greenbrier Hotel

12h • $18

About The Position

Support manager in daily operations of dining outlets and banquet operations through developing a high energy, guest service focused team through leading employees in customer service and managing resources •Monitor productivity levels of stewarding staff. •Ensure sanitation and safety standards are achieved and maintained throughout all kitchens. •Support and demonstrate kitchen standards, ensuring safety and sanitation are always in the forefront of the operation and implementing plans to improve service levels with measurable goals and benchmarks. •Collaborate with chefs and dining room managers to improve kitchen cleanliness and organization. •Oversee daily banquet general kitchen workers, ensuring service standards and expectations are met or exceeded. •Maintain a strong presence by visiting all work areas, outlets, and catered events ensuring all standards are met.

Requirements

• Food service experience preferred
• Supervisory experience
• High School Diploma or G.E.D. required
• Clear, concise written and verbal communication skills
• Excellent listening and comprehension ability
• Understanding group dynamics and communicating effectively.
• Ability to anticipate guest needs and respond accordingly
• Must obtain WV Food Handler’s Card
• Ability to lift at least 41 lbs.
• Consistent demonstration and modeling of the Ten Essential Attributes
• Ability to remain and appear calm under stressful conditions
• Excellent follow-up required
• Ability to multi-task
• Detail oriented
• Time Management and organization
• Understanding of diversity
• Understand collective bargaining agreement and works in partnership with the union

Responsibilities

• Support manager in daily operations of dining outlets and banquet operations through developing a high energy, guest service focused team through leading employees in customer service and managing resources
• Monitor productivity levels of stewarding staff.
• Ensure sanitation and safety standards are achieved and maintained throughout all kitchens.
• Support and demonstrate kitchen standards, ensuring safety and sanitation are always in the forefront of the operation and implementing plans to improve service levels with measurable goals and benchmarks.
• Collaborate with chefs and dining room managers to improve kitchen cleanliness and organization.
• Oversee daily banquet general kitchen workers, ensuring service standards and expectations are met or exceeded.
• Maintain a strong presence by visiting all work areas, outlets, and catered events ensuring all standards are met.
• Communicate necessary information to staff, peers and superiors with energy and enthusiasm including running energetic, informative daily lineups
• Build morale and spirit
• Promote teamwork
• Train and develop new hires
• Engage and coach employees in job performance
• Ensure safety standards and goals are practiced and attained
• Ensure company policies and work rules are followed
• Ensure impeccable facility standards are maintained

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED