Job Description

• Liaise with the Kitchen department to ensure cleanliness, hygiene and equipment maintenance standards are adhered.
• Adhere to budgetary guidelines and par levels with respect to breakage, inventory, chemicals and preventative maintenance.
• Develop, motivate, lead, coach and monitor performance of all team members on a daily basis.
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues, leaders and department.
• Ensure all banquet event orders are reviewed and ensure proper set-ups are in place.
• Prepare monthly reports on shortages in chinaware and equipment and requisition replacements as required while following budget guidelines.
• Work closely with the Executive Chef, Director of F&B to anticipate guest needs.

Qualifications

• A minimum 3 years of experience in Stewarding Department on Chief Steward position
• Good knowledge of chemicals and Inventory process
• Computer literate required
• Strong interpersonal, organizational and problem solving abilities
• Highly responsible & reliable
• Ability to coach, train, counsel and encourage Stewarding employees