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.
CANDIDATE PROFILE
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.
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
• 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.
https://careers.marriott.com/stewarding-manager/job/5A9CA1DCF027C63E8728A9391542FDDE
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
