The stewarding supervisor will be responsible in ensuring a superior standard for all flatware, tableware and kitchen equipment in support of all food areas. In this roler you are responsible to assist the Stewarding Manager to enforce the highest possible cleanliness and hygiene st Finish andards in all food processing facilities, as well as the operating equipment.  You will supervise, plan and coordinate all processes within the Stewarding Department. Together you will lead the efficient operation and performance of the team.  You will assist with directing and overseeing the performance and activities associated with the cleaning and sanitizing of the kitchen facilities and equipment.  The Stewarding Supervisor must have experience in Stewarding and works closely with the banquets, culinary, and the restaurants and bars. This position will lead a team every day in cleanliness, organization, and maintaining equipment. The Supervisor will primarily work p.m. shifts and cover day shifts occasionally.

• Able to train and supervise fellow team members in a professional manner with fairness.
• Check all kitchens for cleanliness daily.
• Check all sanitation stations to ensure soap and paper towel dispensers are fully stocked. 
• Works with fellow stewards on the dish machine and assists them as needed. 
• Check loading dock for cleanliness and organization of equipment daily. Clean as needed.
• Check all hotboxes and speed racks regularly for cleanliness. 
• Make sure all stewards are working and completing work assigments accordingly.  Assign special projects as needed.  
• Check and inspect all steward’s work before they leave, ensuring that all work areas are clean and organized.
• Always maintains a professional work environment and leads by example.
• Must know, model, and follow the hotel’s safety guidelines.
• Must know, teach, and learn all kitchen chemicals used in the department, using them in the proper fashion and train team members accordingly.  
• Requisition out all china, glass, and silver over 5o pl. to the appropriate Event Orders when needed for breakfast, lunch, or dinner.
• Set Up all plated lunches and dinners for the Banquet Kitchen and Pastry Shop as needed.
• Ensure that the banquet chef has the proper hotboxes, speed racks, and proper equipment for daily Banquet functions.
• Make sure all stewards are assigned to their proper workstations and scheduled work areas.
• Periodically straighten up and organize storeroom when needed. Make sure all glasses, plates, silver, etc. is in their proper place. 
• Close kitchens every night ensuring that Banquets, Bacan, and Haven kitchens are cleaned, organized, and shut down properly.
• Performs other work duties as assigned.  

• Ability to read and follow instructions.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Ability to delegate tasks and assign job duties efficiently to ensure all hotel needs are met.  
• Has strong interpersonal skills. 
• Maintains a professional work environment.
• Ability to stand for long periods of time.
• Knowledge of food safety, sanitation, and food service equipment.
• Must be able to lift between 40 to 50 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond to dangerous situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Exposure to chemical cleaning solvents.
• Flexible to work evenings, weekends, and holidays.