Stewarding Supervisor - Williamsburg Lodge

About the role

The Stewarding Supervisor's role is to ensure proper operational relationships and responsibility with stewards, culinary staff, wait staff, storeroom, front desk, concierge, maintenance and set-ups departments. Main Duties include overseeing quality standards, managing schedules, inventory control, food safety, and leading team development.

Responsibilities

• Oversee all quality standards by all stewards in the kitchen during scheduled shift.
• Exemplify proper technique, finesse, and knowledge of all stewarding procedures and methods.
• Efficiently manage schedule to ensure all shifts are properly staffed.
• Development and completion of banquet pull sheets, equipment cleanliness and plate up.
• Inventory Control: Maintain silver, China and glassware’s designated pair levels for Williamsburg Lodge, Banquet Facilities.
• Aid with monthly China, glass and silverware inventory.
• Encourage and train staff to properly use material and equipment's provided to do their job in order to reduce unnecessary expenses.
• Follow food safety and sanitation guidelines and ensure that staff understands and practices the same, including, but not limited to: Temperate danger zones, proper sanitation procedures, cross contamination procedures, etc.
• Obtain and maintain a valid ServSafe® certification and manage to the standards of the ServSafe® criteria.
• Employees obtain and maintain food handler’s certification from the Health Department.
• Work through any Health Department issues, correcting immediately when possible, and do not allow any repeats on critical violations.
• Lead safe practices within the work environment including but not limited to: Ensure that you and your direct reports have successfully completed all required Safety Trainings. Fill out an incident report for all accidents that happen on your shift. Understand and identify hazards in the workplace so proper actions may take place in order to reduce injury.
• Troubleshoot and locate potential problems with the Kitchen facilities and storage (i.e. maintaining machinery, cleaning equipment regularly, spotting safety hazards, etc.).
• Ensure repair and maintenance of equipment by partnering with our maintenance department.
• All supervisors are in charge of coaching and developing their teams, completing any disciplinary actions for their teams, and any other administrative functions as needed for their team.
• Effectively communicate with co-workers and managers to maintain an efficient and safe workspace. This includes clear and concise instruction and delegation as well as follow-up on all job-related tasks.
• Lead team and work together to develop efficiencies with the work group to streamline production and labor.
• Assist in any necessary FOH or BOH tasks as directed.

Requirements

• 2 years of high-volume restaurant, hotel or resort experience as a steward
• 1-2 years of stewarding banquet experience.
• Experience working in a commercial kitchen using industrial dishwashing equipment;
• Valid Virginia Driver's license.

Preferred Qualifications

• 5 years of high-volume restaurant, hotel or resort experience as a steward
• 5 years of stewarding banquet experience.
• ServSafe® certification

Key Skills/Competencies

• Communicate well both orally and in writing;
• Exercise high levels of tact and discretion;
• Demonstrate extreme courtesy and hospitality in stressful situations

Physical and Environmental Demands

• Ability to lift, handle and transport up to 50 pounds as necessary;
• Frequently (up to 5 hours/shift) Carrying heavy objects up and down stairs;
• Frequently (up to 5 hours/shift) Bending, stooping, lifting;
• Constantly (up to 8 hours/shift) Working while standing for long periods of time;
• Constantly Working at a fast pace for several hours at a time constantly (up to 8 hours/shift)
• Working at heights over 6 feet (up to 2 hours/shift)

Career Path

This is a non-exempt position, eligible to receive overtime in accordance with the Fair Labor Standards Act (FLSA). This position may be subject to overtime during high peak times, etc. as directed and approved by the supervisor.

Compensation

Range: $18.13 to $27.16