Stewarding Supervisor (Pm)

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Essential:

• 2 years experience in food service janitorial position.

• Knowledge of proper cleaning techniques, requirements, and use of equipment/machinery.

• Knowledge of proper chemical handling.

• Fluency in English, both verbal and written.

• Provide legible communication and direction.

• Compute basic arithmetic.

• Ability to:

• satisfactorily communicate with guests, management, and co-workers in a courteous, empathetic and discreet manner.

• enforce hotel's standards, policies, and procedures with assigned staff.

• prioritize and organize work assignments, delegate work.

• direct performance of assigned staff and follow up with corrections where needed.

• motivate assigned staff and maintain a cohesive team.

• ascertain staff training needs and provide such training.

• be a clear thinker in pressure situations and exercise good judgment.

• focus attention on details.

• operate designated machinery.

• remain extremely alert while operating machinery.

• ensure security of storage room access and hotel property.

• work without direct supervision.

• maintain regular and punctual attendance.

• adhere to Peabody grooming standards.

• exemplify Peabody Service Excellence.

Desirable:

• High school graduate or equivalent vocational training certificate, some college.

• Previous supervisory experience.

• Fluency in a second language.

• Certification in sanitation.

• Previous guest relations training.

• Computer training.

PHYSICAL ABILITIES

Essential:

• Exert physical effort in transporting carts 75-300 pounds to operating areas.

• Endure various physical movements throughout the work areas.

• Reach 6

• Remain in stationary position for 15 minutes at a time throughout work shift.

ESSENTIAL JOB FUNCTIONS

1.Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

2.Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

3.Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

4.Maintain positive guest relations at all times.

5.Resolve guest complaints, ensuring guest satisfaction.

6.Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

7.Ensure that assigned staff members have reported to work; document any late or absent employees.

8.Coordinate breaks for assigned staff.

9.Prepare and distribute assignments for Stewarding staff and review priorities.

10. Communicate additions or changes to the assignment sheets as they arise throughout the shift.

11. Identify situations that compromise the department's standards and delegate tasks to correct these situations.

12. Check supply levels in storage closets. Complete requisition for additional supplies needed and submit to manager.

13. Inspect cleanliness and organization of storage areas. Assign designated associate to rectify any deficiencies.

14. Check workstations for proper supplies, organization, cleanliness and mechanical problems. Instruct designated associate to correct deficiencies.

15. Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.

16. Monitor and maintain designated par levels of operating equipment.

17. Monitor all work areas for compliance with State Health regulations and hotel requirements; follow through on any violation.

18. Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.

19. Monitor and maintain pest control requirements in accordance with hotel standards.

20. Coordinate and assist with Banquet function requirements as assigned.

21. Assist Stewarding staff with their job functions where needed in order to ensure optimum cleanliness and service standards.

22. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

23. Accommodate requests for additional wares expediently and courteously. Follow up on delivery of all such items.

24. Provide feedback on staff performance to manager. Report disciplinary problems to manager and participate in the counseling of employees.

25. Document pertinent information in department logbook.

26. Ensure all staff assignments are completed before staff members sign out.

Complete all paperwork and closing duties before leaving. Review status of assignments and any follow-up action with manager and/or on-coming supervisor