Stewarding Manager
for section headings: e.g., About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We need to decide which sections to include based on content. We have: - Job Summary: could be "About the role" (or maybe "Job Summary"). - Candidate Profile: Education and Experience -> could be "Requirements" or "Qualifications". We'll use "Qualifications". - Core Work Activities: includes many duties; we can split into "Responsibilities" (Managing Day-to-Day Operations, Leading Kitchen Team, Ensuring Exceptional Customer Service, Managing and Conducting Human Resource Activities). Could also have separate sections but we prefer few substantive sections. - Additional Information: Relocation Assistance Available, Pay Range, Bonus Eligible, Schedule Full Time, Position Type Management, Location, Job Category, Job Number. We need to include Pay and Schedule sections only if posting actually states them. It does: Pay Range: $26.92-$36.54 per hour, Bonus Eligible: Y. Schedule: Full Time. So we can have Pay section and Schedule section. Benefits: Relocation Assistance Available is a benefit. Could also be other benefits not mentioned. So we can include Benefits section with Relocation Assistance. We should not include sections with filler like "commensurate with experience". Not present. We need to preserve all substantive information; do not invent or summarize away detail. So we need to include details like job number, location, etc. But we are told not to put Job ID/requisition numbers as headings; fold minor metadata into a short
or drop it. So we can include Job Number and Location in a short paragraph maybe under a generic "Additional Information" but we should not create a heading for it unless we have real content. Could combine into a
under maybe "About the role" or separate
after sections. However we must not repeat job title as heading. We can have a
for metadata. We need to output only HTML fragment, no /, no markdown. Thus structure:
About the role
Supervises the daily kitchen utility operations and staff. Responsible for 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 necessary supplies and verifies 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.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Supervises dishroom shift operations.
- Performs all duties of utility employees as necessary.
- Maintains all equipment, china, glass and silver and verifies adequate cleaning of each.
- Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
- Operates and maintains all department equipment and reports malfunctions.
- Trains staff in proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
- Conducts china, glass and silver inventories.
- Purchases appropriate supplies and manage inventories according to budget.
- Interacts with vendors and Health Department representatives as required.
- Verifies employees maintain required food handling and sanitation certifications.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Participates in the scheduling of employees to business demands and for tracks employee time and attendance.
- Assists in payroll administration.
- Verifies compliance with all Food & Beverage policies, standards and procedures.
- Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards.
- Maintains inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises employees and all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Monitors employee productivity.
- Serves as a role model to demonstrate appropriate behaviors.
- Participates in activities to achieve and exceed performance goals, budget goals, team goals, etc.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Conducts regular on-going communication with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
- Participates in the supervises of department's controllable expenses to achieve or exceed budgeted goals.
- Understands the impact of departments operation on the overall property financial goals and objectives.
- Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service.
- Supervises day-to-day operations, verifies the quality, standards and meeting the expectations of the customers on a daily basis.
- Empowers employees to provide excellent customer service.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Participates in recruiting, interviewing, hiring, and promoting employees in the organization.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in employee progress discipline procedures.
Qualifications
Education and Experience • High school diploma or GED; 4 years experience in the 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 experience in the procurement, food and beverage, culinary, or related professional area.
Benefits
- Relocation Assistance Available
Pay
Pay Range: $26.92-$36.54 per hour; Bonus Eligible: Yes
Schedule
Full Time
We also have Location, Job Category, Job Number, Position Type Management. These are minor metadata; we can fold into a shortmaybe after About the role or at end. Let's add a
for metadata: "Location: 2800 Opryland Dr, Nashville, Tennessee, 37214; Job Category: Food and Beverage & Culinary; Position Type: Management; Job Number: 26100048." We should not duplicate content already elsewhere. Not duplicated. We must ensure we didn't include any boilerplate like EEO etc. We removed that. Check for any repeated lines: we have many responsibilities; ensure we didn't miss any from original. Let's verify original core work activities sections: Managing Day-to-Day Operations bullet list: - Orders necessary supplies and verifies 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. - Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. - Supervises dishroom shift operations. - Performs all duties of utility employees as necessary. - Maintains all equipment, china, glass and silver and verifies adequate cleaning of each. - Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd. - Operates and maintains all department equipment and reports malfunctions. - Trains staff in proper breakdown procedures for banquets, restaurants, room service and employee cafeteria. - Conducts china, glass and silver inventories. - Purchases appropriate supplies and manage inventories according to budget. - Interacts with vendors and Health Department representatives as required. - Verifies employees maintain required food handling and sanitation certifications. - Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. - Participates in the scheduleing of employees to business demands and for tracks employee time and attendance. - Assists in payroll administration. - Verifies compliance with all Food & Beverage policies, standards and procedures. - Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards. - Maintains inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Leading Kitchen Team bullet list: - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. - Supervises employees and all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. - Monitors employee productivity. - Serves as a role model to demonstrate appropriate behaviors. - Participates in activities to achieve and exceed performance goals, budget goals, team goals, etc. - Encourages and builds mutual trust, respect, and cooperation among team members. - Conducts regular on-going communication with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. - Participates in the supervises of department's controllable expenses to achieve or exceed budgeted goals. - Understands the impact of departments operation on the overall property financial goals and objectives. Ensuring Exceptional Customer Service bullet list: - Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service. - Supervises day-to-day operations, verifies the quality, standards and meeting the expectations of the customers on a daily basis. - Empowers employees to provide excellent customer service. - Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Managing and Conducting Human Resource Activities bullet list: - Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. - Participates in recruiting, interviewing, hiring, and promoting employees in the organization. - Assists as needed in the interviewing and hiring of employee team members with appropriate skills. - Participates in the employee performance appraisal process, providing feedback as needed. - Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. - Participates in employee progress discipline procedures. We included all those. Now check if any content duplicated: we have "Supervises dishroom shift operations." appears only once. Good. Now ensure we didn't include any boilerplate like "At Marriott International, we are dedicated to being an equal opportunity employer..." We removed. Now ensure we didn't include any "Why have less when you can have MORE