Stewarding Supervisor

REPORTING LINES

Direct report—Executive Chef

Direct Subordinates – Stewarding Staff

RESPONSIBILITIES—GENERAL

Supervise the duties of all stewarding department employees, facilities, operation and costs.

Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.

Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.

Direct and assist Stewards in order to make clean up more efficient.

Ensure water temperature, and chemical levels are appropriate for cleaning and documented.

Assist Chefs and kitchen staff with various tasks as needed.

Check more specifically the proper use of chemicals and washing accessories.

Coordinate with the Maintenance Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.

Co-ordinate with the food & beverage staff to check their requirements for the day and the next day.

Assist in the stock take of equipment and other items as required.

Take all necessary actions to reduce the loss of silverware / flatware, China and Glassware

Enforces proper cleaning routines for service ware, equipment, floors, etc.

Enforces proper use and cleaning of all dish room machinery all food holding and transport equipment is in working order.

Ensures compliance with food handling and sanitation standards.

Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.

Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.

Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.

Ability to work well under pressure in a fast paced environment.

Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.

PROFESSIONAL EXPERIENCE

A positive attitude and excellent communication skills.

Working in the FE sector/an FE college

4 years’ experience in the procurement, food and beverage, culinary, or related professional area or Previous leadership experience in a Stewarding department

Friendly, respectful individual with good cross cultures sensitivity and a concern for quality and an eye for details. You will work well under pressure in a fast-paced environment and enjoy working with a multi-cultural team.

Bachelor’s degree from an accredited college or university in education or related field

Competent in written and spoken English