DUTIES AND RESPONSIBILITIES:
Supervise the duties of all stewarding department employees, facilities, operation and costs.
Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
Direct and assist Stewards in order to make clean up more efficient.
Assist Chefs and kitchen staff with various tasks as needed.
Check more specifically the proper use of chemicals and washing accessories.
Assist in the stock take of equipment and other items as required.
Work with all departments to ensure items that are required for service are available when needed.
Take all necessary actions to reduce the loss of silverware / flatware.
Enforces proper cleaning routines for service ware, 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 food handling and sanitation standards.
Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
Ability to work well under pressure in a fast paced environment.
Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Celebrates successes by publicly recognizing the contributions of team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
Carry out any other reasonable task set by the Restaurant's Management.