Stewarding Supervisor - Crowne Plaza Atlanta Perimeter at Ravinia

IHG•Atlanta, GA

6d•Onsite

About The Position

Assist with supervising a group or shift of stewarding employees and activities. Ensure total maintenance, sanitation, par stocks, and sufficient equipment in all assigned food production service areas.

Requirements

One year of experience in stewarding, kitchen maintenance, kitchen operations or similar.
Carrying or lifting items weighing up to 50 pounds
Standing up and moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Reading and writing abilities are utilized when assisting in the scheduling of the stewarding staff, or when monitoring inventory.

Nice To Haves

Knowledge of food and beverage service operation preferred.

Responsibilities

Assist in supervising the stewarding function in assigned kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc.
Monitor performance of the stewards and provide direction and recommend corrective action. Report issues to management.
Assist in educating employees on current safety issues to ensure compliance with all health and safety regulations. Inform management of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets. Notify Executive Steward if repairs are needed. Ensure that equipment is prepared and operational for the following day’s work.
Assist in determining the minimum and maximum stocks and control the par stocks of all materials and equipment.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
May interact with outside contacts: Guests – to ensure their total satisfaction; Suppliers – regarding orders and invoices.
May conduct inventories as needed.
May assist with other duties as assigned including but not limited to assistance with food dish-up, completing set-up sheets, assisting with set-up and break-down for various events, etc.