Executive Steward

• Constantly. Complete payroll for the stewarding department. • Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards. • Constantly. Direct staff in proper use of chemicals and supplies. • Constantly. Direct staff in set up, dish up and breakdown of Banquet Kitchen. • Constantly. Maintain work area clean and organized. • Constantly. Maintain and supervise cleaning program and cleanliness of work areas. • Constantly. Maintain control of china, glassware and silver between all food and beverage departments. • Constantly. Maintain sanitary kitchen, dish room and pot room operation. • Constantly. Maintain the dish machine in proper working condition, request for maintenance repairs through the work order system. • Constantly. Promote employee empowerment. • Constantly. Report all unsafe conditions immediately. • Constantly. Select, train, supervise, develop, discipline and counsel employees according to Company policies and procedures. • Constantly. Supervise and/or conduct inventory of glassware and supplies; maintain at established par levels. • Frequently. Order all ware-washing supplies. • Frequently. Perform in the capacity of any position supervised. • Occasionally. Attend all mandatory meetings. • Occasionally. Conduct performance appraisals as required. • Occasionally. Organize and conduct departmental meetings.
REQUIREMENTS
• Food/Beverage Service Worker Permit, where applicable. • Read, write, speak and understand English fluently. • Understanding ware washing techniques and organization of dish room. • Previous management experience preferred. • Meet minimum age requirement of jurisdiction. • Ability to communicate effectively with the public and other employees. • No employee will pose a direct threat to the health/safety of self or others.