Chief Steward

Job Number: 26095651 | Food and Beverage & Culinary | Full Time | Wailea, Hawaii, United States

About the Role

Manages the daily kitchen utility operations and staff. Areas of responsibility include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Responsibilities

• Orders and manages necessary supplies.
• Ensures workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass, and silver inventories.
• Controls inventories of food, equipment, smallware, and liquor, and reports shortages to designated personnel.
• Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Investigates and follows up on employee accidents.
• Manages all equipment, china, glass, and silver (e.g., adequate clean supplies of each).
• Supervises employees' ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for serviceware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Informs and/or updates executives, peers, and subordinates on relevant information in a timely manner.
• Attends meetings and communicates with executive, peers, and subordinates to improve quality of service.
• Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Leading the Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees.
• Understands employee positions well enough to perform duties in employees' absence.
• Provides leadership, vision, and direction to prioritize departmental goals efficiently and effectively.
• Ensures and maintains employee productivity levels.
• Serves as a role model to demonstrate appropriate behaviors.
• Achieves and exceeds performance goals, budget goals, and team goals.
• Celebrates successes by publicly recognizing team members' contributions.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees.
• Participates in managing the department's controllable expenses to achieve or exceed budgeted goals.
• Strives to improve service performance.
• Solicits employee feedback.
• Understands the impact of the department's operations on the overall property financial goals and objectives.

Human Resources

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Trains employees in safety procedures.
• Provides feedback to individuals based on observation of service behaviors.
• Reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Ensures property policies are administered fairly and consistently.
• Ensures utility staff is properly trained regarding sanitation, equipment handling, and chemical usage.
• Participates in employee progressive discipline procedures.

Qualifications

• High school diploma or GED; 4 years of experience in procurement, food and beverage, culinary, or related professional area.
• OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in procurement, food and beverage, culinary, or related professional area.

Benefits

• Relocation assistance available.
• Bonus eligible.

Pay

$78,000-$106,000 annually

Schedule

Full Time