Stewarding Supervisor

Role overview

Stewarding and kitchen operations

• Direct and assist stewards to make cleanup more efficient; ensure cleaning water temperature and chemical levels are appropriate and documented.
• Assist with banquet plate-ups and kitchen tasks; provide cooks with needed items and help maintain stock for banquets and buffets.
• Return cleaned items to proper locations; operate and maintain dishwashing machines, hand-wash stations, pot-scrubbing stations, and trash compactors.
• Assist management with hiring, training, scheduling, evaluating, counseling, discipline, motivation, and coaching of employees.

Service, safety, and physical duties

• Follow company safety and security policies, report accidents, injuries, and unsafe work conditions, and complete safety training and certifications.
• Maintain a clean, professional uniform and appearance; protect confidential information and company assets; meet quality standards.
• Welcome guests, anticipate and address service needs, communicate professionally, and maintain positive working relationships.
• Move items up to 50 pounds without assistance; stand, sit, or walk for extended periods and work on sloping, uneven, or slippery surfaces.
• Perform other reasonable job duties as requested by supervisors.

Preferred qualifications

• Preferred: high school diploma or GED equivalent.
• Preferred: at least 2 years of related work experience.
• Preferred: at least 1 year of supervisory experience.
• No license or certification is listed as required.

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