Assistant Executive Steward

POSITION OBJECTIVE

Assist the Executive Steward to supervise Steward Department Service Professionals to ensure clean, efficient and economical food service, manage the inventory levels of the operational items and equipment in the Food and Beverage Dept.

ESSENTIAL JOB FUNCTIONS

• Assigns Steward Service Professionals and other non-cooking employees to such activities as dishwashing, silver cleaning, food running, stocking, etc.

• Inspects kitchens, and equipment for cleanliness and order.

• Oversees the Stewarding team with food running for banquets.

• Observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage

• Takes inventories of chinaware, glassware and silverware and makes the necessary purchase orders according to the most recent monthly budget.

• Reports shortages and requisitions replacement of equipment and orders inventory needs to predetermined par levels

• Maintains all storage areas for glassware, flatware, china and kitchen equipment.

• Make steward service professionals schedules according to business and seniority.

• Attend Menu meetings and Payroll Meeting as requested by Executive Steward

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, performing each function to determine by the Executive Steward based upon the particular requirements of the hotel:

• Maintains the HACCP Program for the F&B operation as well as ensuring the F&B department is in compliance with all health, safety and sanitization guidelines including SDS.

• Performs other tasks as assigned

EDUCATION/EXPERIENCE

• Must be 18 years of age or older.

• High school diploma or equivalent required

• Hospitality experience preferred.

REQUIREMENTS

• Must be able to speak, read, write and understand English.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Must have a working knowledge of kitchen cleaning.

• Must have basic knowledge of Microsoft Office.

PHYSICAL DEMANDS

• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to stand; walk' use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.

• The employee must be able to lift and move up to 25 pounds.

• The employee must be able to see differences in widths and length of lines such as those on graphs.

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.

• Must be able to change activity frequently and cope with interruptions.

• Must be able to have flexible schedule.