Kitchen Stewarding Manager

• Manages the daily kitchen utility operations and staff.
• Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
• Supervises kitchen employees not actively engaged in cooking (eg, 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. 

JOB FAMILY CORE WORK ACTIVITIES

• Managing Day-to-Day Operations
• Orders and manages necessary supplies.
• Ensuring 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.
• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitred.
• Operates and maintains all department equipment and reports malfunctions.
• Enforces 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.
• Ensures 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.
• Schedules employees to business demands and for tracks employee time and attendance.
• Manages payroll administration.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Leading Kitchen 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.
• Manages all day-to-day operations.
• Understands employee positions well enough to perform duties in employees absence.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures and maintains the productivity level of employees.
• Serves as a role model to demonstrate appropriate behaviors.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
• Participates in the management of departments controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of departments operation on the overall property financial goals and objectives.
• Manages to achieve or exceed budgeted goals.
• Ensuring Exceptional Customer Service
• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
• Manages day-to-day operations, ensures 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
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruits, interviews, selects, hires, and promotes 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.
• Observes service behaviors of employees and provides feedback to individuals.

Role: Restaurant Manager

Industry Type: Hotels & Restaurants

Department: Food, Beverage & Hospitality

Employment Type: Full Time, Permanent

Role Category: F&B Service

Education

UG: Diploma in Mechanical

PG: Any Postgraduate