Direct supervision of all stewarding employees and supervisors, including training, performance management, scheduling, and assignment of daily duties and long‑term projects.
Ensure the highest quality of cleanliness and organization in all food service areas and service equipment.
Schedule staff to maintain all F&B areas in accordance with sanitation standards.
Follow all health and safety rules as outlined by the department and the hotel; complete all food safety standards and processes on a daily basis, including filling out daily dishwasher/pot washer temperature logs.
Work closely with outlet leaders to maintain adequate levels of china, silver, and glass inventory.
Responsible for the completion and accuracy of payroll sheets.
Organize special functions and set up function lists and dining room counts for stewards.
Ensure a continuous flow of clean wares to all F&B outlets, includi...