About this role
Responsibilities:
• Oversees the daily tasks of all stewarding employees.
• Coordinates daily with the chefs concerning kitchen cleaning and cleaning projects, walk-in boxes, hoods, etc., and coordinates in particular with the Banquet Manager concerning equipment needs for any larger catering functions.
• Coordinates and directs all work assignments in the Stewarding Department to ensure the organization, sanitation, inventory and control of all china, glassware, and silverware items.
• Ensures that all dishwashing machinery is operated in accordance with manufacturers operating instructions, is properly cleaned at the end of the day/shift, and is serviced periodically.
• Controls payroll through proper employee scheduling, in accordance with the weekly cover forecast; adjusts daily schedules to compensate for absences as required.
• Interviews, selects, hire, and retain superior employees.
• Completes timely evaluations for subordinates.
• Conducts formal and informal training for subordinates.
• Conducts formal and informal coaching and counseling with subordinates.
• Rewards and recognizes superior performers.
• Ensures that employees work safely and follow all safety rules.
• May be required to participate in daily service operation.
• Performs other duties as directed.
Target Starting Hourly Rate:
• $16.00/hr
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
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