Stewarding Supervisor

• Support manager in daily operations of dining outlets and banquet operations through developing a high energy, guest service focused team through leading employees in customer service and managing resources
• Monitor productivity levels of stewarding staff.
• Ensure sanitation and safety standards are achieved and maintained throughout all kitchens.
• Support and demonstrate kitchen standards, ensuring safety and sanitation are always in the forefront of the operation and implementing plans to improve service levels with measurable goals and benchmarks.
• Collaborate with chefs and dining room managers to improve kitchen cleanliness and organization.
• Oversee daily banquet general kitchen workers, ensuring service standards and expectations are met or exceeded.
• Maintain a strong presence by visiting all work areas, outlets, and catered events ensuring all standards are met. Leadership:
• Communicate necessary information to staff, peers and superiors with energy and enthusiasm including running energetic, informative daily lineups
• Build morale and spirit
• Promote teamwork
• Train and develop new hires
• Engage and coach employees in job performance
• Ensure safety standards and goals are practiced and attained
• Ensure company policies and work rules are followed Secondary

Responsibilities:

• Ensure impeccable facility standards are maintained Normal Working Hours: (Shift, evenings, some days if business dictates)
• Hours vary based on business demands and can average 8-12 hrs per day
• Includes weekends, holidays, overtime and split shifts In order to be successful in this position, the ideal candidate must meet the following criteria in addition to the Ten Essential Attributes for All Employees. Past

Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)

• Food service experience preferred
• Supervisory experience Educational Requirements: (Degree/Certification, highest required/preferred, field of study)
• High School Diploma or G.E.D. required Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)
• Clear, concise written and verbal communication skills
• Excellent listening and comprehension ability
• Understanding group dynamics and communicating effectively.
• Ability to anticipate guest needs and respond accordingly Technical

Requirements:

• Must obtain WV Food Handler’s Card Physical

Requirements: Location of Work Indoors Heated Outdoors Temperature Fluctuations Work Postures Standing Sitting Walking Climbing Bending/ Stooping Overhead Reaching Arm/Hand Movement Hand/Eye Coordination Other (Define) Lifting Requirements * ability to lift at least 41 lbs. Required Supervision: (Reports to, Supervision provided, number of people to supervise)

• Reports to Chief Executive Steward
• Supervise staff of 80+ individuals on the Chief Stewarding Team. Other

Requirements:

• Consistent demonstration and modeling of the Ten Essential Attributes
• Ability to remain and appear calm under stressful conditions
• Excellent follow-up required
• Ability to multi-task
• Detail oriented
• Time Management and organization
• Understanding of diversity

• Understand collective bargaining agreement and works in partnership with the union *Requirements are subject to change