Stewarding Supervisor, The Monterey Plaza Hotel & Spa

Woodside Hotel Group Ltd.•Monterey, CA

6d•Onsite

About The Position

The Monterey Plaza Hotel & Spa is a luxury property with 290 rooms, four penthouse suites, over 17,000 square feet of meeting space, and an award-winning food and beverage program. The hotel is the only Forbes 4-Star property in Monterey. The mission is to consistently operate as one team, to produce raving fans, loyal guests and associates while achieving annual financial expectations. Enthusiastically taking care of our guests defines hospitality at our property. We are seeking a Stewarding Supervisor to join our team and ensure the standards that have been determined for the back of the house areas are maintained on a daily basis. These areas include the loading dock, Employee Cafeteria, dish room, kitchen, exhibition kitchen and any other area as determined by the Executive Chef.

Requirements

Knowledge of stain removal and chemical cleaning agents and operation of different types of equipment.
Able to learn and apply Hazardous Chemical training standards.
Able to communicate effectively with others.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Very detail oriented, to ensure the quality of cleanliness.
Ability to interpret a variety of instructions furnished in oral, diagram, or schedule form.
Ability to print and speak simple sentences in English.
Able to maintain a good working relationship with other departments, associates and guests.
Meets legal age requirements for the position.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

To support the Operations in Restaurants, Room Service, Banquet-Kitchen.
To assign, direct, and inspect the daily work of all employees assigned to the Stewarding department.
To organize, maintain, and distribute all equipment used by the restaurant departments regarding china, glass, silver, and equipment.
Inspect work areas and loading dock area for maintenance, organization, and cleanliness on a daily basis. Process work orders when necessary.
Participate with the Executive Chef regarding the settling of major grievances. Minor items handled by the supervisor on a daily basis.
Train all new hires as assigned.
Function as a liaison between Stewarding and all other F&B department supervisors.
Monitor and order product utilized within the department through the purchasing department or outside vendors as needed and as directed by Executive Steward.
Attend Banquet guest meetings when necessary.
All other duties as assigned by the supervisor.