Stewarding Supervisor

Montage International•Healdsburg, CA

2d•$31•Onsite

About The Position

Supervise day to day functions of the stewarding department. Communicate effectively with kitchen, chefs, cooks, servers, and other associates to coordinate tasks and ensure smooth operations. Assist and oversee the cleaning, transport, and store all china, glassware, silverware, pots, pans and equipment used in the food and beverage operations. Ensure the restaurant and banquet kitchens are consistently stocked with the proper amounts of all equipment. Assist and oversee proper sanitizing and cleaning all kitchen floors, recycling bins and oil bins; maintain the cleanliness of the recycle/trash room at all times. Assist and oversee the removing of used linen and restocking of linen. Train associates on operating commercial dishwashing equipment to clean dishes, utensils, pots, pans, and other kitchen equipment. Ensure that all items are properly sanitized and stored according to established procedures and health code regulations. Monitor water temperature, detergent levels, and equipment functionality to maintain effective dishwashing operations. Empty trash bins, dispose of food waste, and maintain cleanliness in kitchen and dining areas. Adhere to all food safety and sanitation guidelines, including proper handwashing, glove usage, and temperature control procedures. Assist with removing used kitchen towels and restocking kitchen towels. Assist with training and development. Conduct daily lineups and attend relevant operational meetings and assist with administrative duties. Deliver on guests’ expectations and have the desire to create WOW moments. Perform additional duties as assigned that may be outside of the normal scope of duties, based on business needs.

Requirements

Ability to work a flexible schedule including weekends and holidays
Basic communication skills
Prior dishwashing/stewarding experience, a plus
Prior supervisory experience, a plus
Hotel experience, a plus

Responsibilities

Supervise day to day functions of the stewarding department
Communicate effectively with kitchen, chefs, cooks, servers, and other associates to coordinate tasks and ensure smooth operations
Assist and oversee the cleaning, transport, and store all china, glassware, silverware, pots, pans and equipment used in the food and beverage operations
Ensure the restaurant and banquet kitchens are consistently stocked with the proper amounts of all equipment
Assist and oversee proper sanitizing and cleaning all kitchen floors, recycling bins and oil bins; maintain the cleanliness of the recycle/trash room at all times
Assist and oversee the removing of used linen and restocking of linen
Train associates on operating commercial dishwashing equipment to clean dishes, utensils, pots, pans, and other kitchen equipment
Ensure that all items are properly sanitized and stored according to established procedures and health code regulations
Monitor water temperature, detergent levels, and equipment functionality to maintain effective dishwashing operations
Empty trash bins, dispose of food waste, and maintain cleanliness in kitchen and dining areas
Adhere to all food safety and sanitation guidelines, including proper handwashing, glove usage, and temperature control procedures
Assist with removing used kitchen towels and restocking kitchen towels
Assist with training and development
Conduct daily lineups and attend relevant operational meetings and assist with administrative duties
Deliver on guests’ expectations and have the desire to create WOW moments
Perform additional duties as assigned that may be outside of the normal scope of duties, based on business needs