Kitchen Stewarding Manager

Four Points by Sheraton; Amritsar; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Four Points by Sheraton in Amritsar, India, seeks a dynamic Kitchen Manager to oversee daily kitchen utility operations and supervise kitchen staff such as cleaners and helpers. The role focuses on maintaining quality while adhering to the budget and safety standards.

The candidate will manage dish room operations, banquet plating coordination, and inventories, ensuring timely reporting and continuous improvement in guest satisfaction within the F&B department.

Qualifications

• High school diploma or GED or equivalent with 4 years experience in F&B or Culinary fields.
• 2-year degree in Hotel/Restaurant Management or related major with 2 years experience in procurement, F&B, culinary or related area.

Responsibilities

• 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 executives, peers, and subordinates on relevant information in a timely manner.
• Assists with an effective dish room equipment repair and maintenance program.
• Conducts china, glass and silver inventories.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
• Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
• Operates and maintains all department equipment and reports malfunctions.
• Performs all duties of utility associates as necessary.
• Purchases appropriate supplies and manage inventories according to budget.
• Supervises dish room shift operations.
• Knows and implements brand’s Safety Standards.

Education

High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related professional area

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 description

Additional Information

Job Number 26119613

Job Category Food and Beverage & Culinary

Location Veer Enterprises Projects, Amritsar Punja 143001, India VIEW ON MAP

Schedule Full Time

Located Remotely? N

Position Type Management

Job Summary

Manages the daily kitchen utility operations. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate 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 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.
• Assists with an effective dish room equipment repair and maintenance program.
• Conducts china, glass and silver inventories.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
• Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with all applicable laws and regulations.
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Inspects food holding and transport equipment and maintains in working order.
• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.
• Operates and maintains all department equipment and reports malfunctions.
• Performs all duties of utility associates as necessary.
• Purchases appropriate supplies and manage inventories according to budget.
• Supervises dish room shift operations.
• Knows and implements brand’s Safety Standards.

Providing and Ensuring Exceptional Customer Service

• Attends meetings and communicates with executives and peers 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.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers associates to provide excellent customer service.
• Sets a positive example for guest relations.

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 associates in the organization.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Ensures property policies are administered fairly and consistently.
• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.