Stewarding Supervisor Contrat : CDI

JOB SUMMARY

He/she is responsible for assisting the Steward in enforcing the highest possible standards of cleanliness and sanitation in all food processing facilities, as well as operating equipment. Primary responsibilities include dish room operations, night cleaning, back area cleaning and equipment maintenance, banquet plating and food distribution

Missions:

• Oversee the duties of all stewardship staff, facilities, operations and costs.
• Oversee sanitation, cleanliness, hygiene, and quality level of products and services.
• Ensure back of house areas are maintained to the highest standards of cleanliness and that cleaning schedules are followed and completed.
• Lead and assist stewards to make cleaning more efficient.
• Ensure that water temperatures and chemical levels are appropriate for cleaning and documented.
• Assist with banquet plates and buffet by transporting and ensuring proper stock.
• Assist chefs and kitchen staff with various tasks as needed.
• Specifically, check for proper use of chemicals and laundry accessories.
• Coordinate with the Stewarding Manager in the establishment and operation of nominal maximum stock and supplies and approve reserve requisition.
• Coordinate with the Assistant Food and Beverage Manager and outlet managers to verify their needs for the day and next day.
• Assist with the location, movement and storage of banquet operational equipment.
• Assist with inventory of equipment and other items as needed.
• Work closely with the Chef, Banquet and Catering Manager to anticipate guest needs.
• Work with all departments to ensure that items required for service are available when needed.
• Take all necessary steps to reduce loss of silverware/cutlery.
• Take all necessary steps to reduce breakage of China and glassware.
• Oversees employees' ability to follow loss prevention policies to prevent accidents and control costs.
• Implements proper cleaning routines for service items, equipment, floors, etc.
• Ensures proper use and cleaning of all dishwashing machines.
• Ensures that all food storage and transportation equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensures stewardship staff have the necessary supplies, equipment, tools and uniforms to do their jobs.
• Prepare monthly reports on shortages of silverware and china equipment and requisition replacements as needed while following budget guidelines
• Lead and manage the stewardship team in all aspects of the department and ensure standards are met.
• Ability to work well under pressure in a fast-paced environment.
• Ensures disciplinary procedures and documentation are completed in accordance with standard operating procedures.
• Meets and exceeds goals including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognizing team members' contributions.

• Encourages and builds mutual trust, respect and cooperation among team members.

• Serves as a role model for leadership teams to demonstrate appropriate behaviors.

• Performs any other reasonable duties as defined by the facility's management.

Communication

• Participates in the daily briefing with the Executive Sous Chef and Executive Chef
• Recruits and trains the kitchen staff, motivates the team, ensures team spirit, stimulates professional development
• He/she distributes the tasks and the work schedule, establishes the timetable and indicates the different tasks to the employees
• He/she makes sure that hygiene standards are respected

Financial & Administrative

• Informs on upcoming function orders and their changes
• Creates and verifies loss rates for data sheets

Management

• Controls distribution and inventories
• Is aware of the costs and amount of requisitions made by all kitchens, and acts accordingly
• Ensures that the labor force working in the operation is adequate for the work to be done

Safety and prevention

• Ensures that employees are aware of procedures and guidelines in case of incidents, fires, etc.
• Ensures that its employees know how to handle all the equipment provided to them

Human Resources

• Plans its workforce to cover all demands
• Ensures that each member of his/her team starts and finishes on time
• Respects and enforces kitchen rules and regulations
• Is involved in the professional development of his/her team. Shares his/her opinions and comments with the Executive Chef on the future of each member of his/her brigade.

Provide exceptional customer service

• Provide services that go beyond customer satisfaction and retention
• Manage day-to-day operations, ensuring quality, standards, and satisfaction of customer expectations on a daily basis
• Enhance service by communicating and helping individuals understand customer needs, providing advice, feedback and one-on-one coaching as needed.
• Set a positive example of customer relations
• Focus on customer satisfaction at all department meetings and concentrate on continuous improvement
• Empower employees to provide excellent customer service.
• Handle customer problems and complaints

Trainer

You will be responsible for providing theoretical and technical courses closely related to your main job activity.

Ensure the proper follow-up of the training in relation to our referential according to the EHL pedagogical methods.

In addition to expertise in a specific field, the trainer must possess the essential qualities of a pedagogue: listening and contact skills, ability to deal with a variety of audiences, adaptability, flexibility. He/she must also be able to analyze his/her pedagogical practices and to question them in order to better adapt them to the needs of the learners. He/she must demonstrate a real attitude to the management of groups with very diverse profiles.

Transmit Stewarding techniques such as glassware and battery washing, organization plans or knowledge.

Training and experience: school graduate apply the rules of hygiene and safety.

Know-how: the sense of transmission of the instructions

Personal characteristics: dynamic, good presentation, punctual and motivated.

Working conditions

• Cutting service or direct service
• Variable schedules
• Weekends and holidays
• Prolonged standing position
• Carrying loads
• Wearing a regulation uniform
  

Marketing

• Represents the image and values of the establishment externally and internally
• Be clean, wear a clean and complete uniform at all times

Other responsibilities

Adapt to other responsibilities and duties that may be assigned by the Operations Manager, Executive Chef or Deputy Executive Chef

Language

English and French

Possible Evolution

• Stewarding Manager

Diploma/Expected training

• DTH / DTHT

• Bac Pro/ Bac Techno

• BTS / DTS

• 4-7 years of experience in stewarding