Job Description

ESSENTIAL JOB FUNCTIONS

1. Consistently offer professional, friendly and proactive guest service while supporting fellow employees
2. Communicate all departmental policies, procedures and other required service standards
3. Monitor & maintain the sanitation of kitchen equipment and other areas within the hotel
4. Prepare monthly reports on shortages in china, silverware and equipment and requisition replacements as required while following budget guidelines
5. Oversee the scheduling and labor management of stewarding employees
6. Oversee ordering of chemicals and operating supplies
7. Work closely with Banquet department to deliver equipment and food in timely manner
8. Attend Banquet Event Order meetings and communicate changes to hourly team
9. Work closely with equipment vendors to procure the best product for the best price
10. Manage performance of the team
11. Prepare and distribute assignments for Stewarding staff and review priorities
12. Monitor all work areas for compliance with State Health regulations and Hotel requirements; follow through on any violation
13. Coordinate and assist with Banquet function requirements as assigned
14. Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards
15. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
16. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
17. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
18. Maintain positive guest relations at all times.
19. Resolve guest complaints, ensuring guest satisfaction.
20. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
21. Maintain complete knowledge of: * anticipated business levels in each outlet per meal period. * daily housecount. * scheduled in-house group activities, locations and times. * correct chemical handling procedures.
22. Inspect all work areas and document discrepancies to be rectified. Develop action plan if needed.
23. Inspect quality of work performed by Night Cleaners and resolve deficiencies.
24. Ensure scheduled cleaning tasks are completed within specified time frames.
25. Communicate status of Service Company with Executive Chef.
26. Meet with the Executive Chef and review the Kitchen needs daily.
27. Maintain close communication with F&B Managers, working to supply their equipment needs.
28. Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.
29. Accommodate requests for additional wares expediently and courteously. Follow up on delivery of all such items.
30. Review B.E.O.'s (Banquet Event Orders) at weekly meeting and resolve discrepancies. Determine staffing level and equipment needs. Prepare equipment set-up sheets and ensure follow through on Banquet support needs required from Stewarding.
31. Establish par levels and storage requirements for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
32. Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
33. Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements.
34. Establish cleaning schedule for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned.
35. Develop checklists for employees to follow when completing scheduled cleaning tasks.
36. Establish and monitor compliance with recycling/conservation specifications.
37. Establish and review labor costs, chemical cost per cover, daily expenses and breakage; resolve discrepancies with Accounting. Track actuals against budget.
38. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands, while adhering to budget needs.
39. Ensure that staff reports to work as scheduled. Document any late or absent employees.
40. Coordinate breaks for staff.
41. Assign work duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
42. Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
43. Inspect grooming and attire of staff; rectify any deficiencies.
44. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
45. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
46. Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to Hotel standards.
47. Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
48. Conduct performance reviews in a timely manner.
49. Monitor all work areas for compliance with State/local health regulations and hotel requirements; follow through on any violation.
50. Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.
51. Monitor and maintain pest control requirements in accordance with hotel standards.
52. Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards.
53. Monitor and ensure that Stewarding staff follows safety practices.
54. Establish a preventive maintenance program for all machinery and maintain accurate records of program.
55. Complete work orders for maintenance repairs and submit to Royal Service. Contact Engineering directly for urgent repairs.
56. Identify dish machine problems by inspecting washed wares; resolve problem situations.
57. Ensure that all maintenance and repairs to machinery are conducted per warranty/ manufacturer's specifications. Maintain accurate documentation of all service repairs.
58. Prepare contingency plans for equipment, which cannot be repaired immediately.
59. Ensure all closing duties for staff are completed before staff signs out.
60. Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
61. Respond to all pages by radio/phone promptly.
62. Prepare and submit daily/weekly payroll records.
63. Document pertinent information in department log book.
64. Complete all paperwork and closing duties in accordance with departmental standards.
65. Review status of assignments and any follow-up action with on-coming supervisor.
66. Meet with vendors monthly to ensure equipment and non-food items purchased are of high quality and cost effective.
67. Ensure all silver products are maintained through an established polishing schedule and send silver products for repair or replacement of silver surface.

Qualifications

1. University or College degree in a related discipline, preferred
2. 5 years’ experience in food service janitorial supervisory position.
3. Previous leadership experience in a Stewarding department required
4. Strong interpersonal and problem solving abilities
5. Computer literate in Microsoft & Windows applications required
6. Ability to coordinate a team, work well under a fast paced & high pressure environment, driven to remain calm & courteous at all time, and hold the needs of a guest with high priority.
7. Knowledge of proper cleaning techniques, requirements and use of equipment/machinery
8. Understands financials of the department
9. Highly responsible, reliable & dependable
10. Knowledge of proper chemical handling.
11. Fluency in English, both verbal and non-verbal.
12. Provide legible communication and direction.
13. Compute basic arithmetic.
14. Ability to:

• satisfactorily communicate in English with management and co-workers to their understanding.
• enforce Hotel standards, policies and procedures with department staff.
• prioritize and organize work assignments, delegate work.
• direct performance of staff and follow up with corrections where needed.
• motivate staff and maintain a cohesive team.
• ascertain departmental training needs and provide such training.
• be a clear thinker in pressure situations and exercise good judgements.
• focus attention on details.
• ensure security of storage room access and hotel property.
• work without direct supervision

PHYSICAL ABILITIES

1. Exert physical effort in transporting chemicals, Queen Mary’s, palette jack, pots and pans (50-150 pounds) throughout the hotel.
2. Endure various physical movements throughout the work areas.
3. Frequent lifting, kneeling, pushing, and pulling
4. Frequent bending and reaching
5. Reach 1-2 feet.
6. Remain in stationary position for 1-3 hours throughout work shift.

Additional Information

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance
• 401K Retirement Plan
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academy designed to sharpen your skills.
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities.