Executive Steward (FT)

Grand Traverse Resort; Michigan; Híbrido; USD 42.000 - 54.000; Jornada completa

Descripción de la vacante

Grand Traverse Resort is seeking a Stewarding Manager to hire, train, organize, schedule, and supervise Stewarding staff across all functions. The role ensures all dish rooms are staffed per business needs and sanitation standards are consistently met.

You will collaborate with the Banquet Chef on plating and dish needs, while maintaining timely execution and adherence to environmental practices. Leadership experience in F&B is essential for success.

Formación

• Must have sense for timing and urgency.
• Must have excellent customer service and communication skills, both written and verbal.
• Must be highly motivated with a positive attitude and ability to multi-task.
• Must possess ability to work with various personalities while maintaining impartiality.
• Must accept constructive criticism as a means of growth.
• Must have computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems and payroll processes.

Responsabilidades

• Direct Stewarding staff in day to day operations.
• Pre-plan expense purchases for budgetary purposes.
• Maintain sanitation standards and health code compliance.
• Attend daily Banquet Event Order (BEO) meetings and weekly Resume meetings.
• Coordinate with Banquet Chef on plating, chaffer, and dish needs for each function.
• Provide plating staff at banquet functions.
• Report/schedule pest control issues and manage dumpster area sanitation.

Conocimientos

Time management

Customer service

Communication skills

Multi-tasking

Interpersonal skills

MS Office & POS

Educación

College degree or equivalent Food and Beverage/Stewarding Management experience

Herramientas

Microsoft Word

Excel

Outlook

Micros POS

Descripción del empleo

SUMMARY

To hire, train, organize, schedule, and supervise the Stewarding staff to ensure that Stewarding duties for all functions are set and ready for execution, that all dish rooms are staffed according to business needs and to maintain sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Pre-plan expense purchases for budgetary purposes
• Directing Stewarding staff in day to day operations
• Managing departmental workload through proper delegation of work
• Effective monitoring and maintenance of equipment
• Involved in food and beverage recycling program
• Maintain proper levels of sanitation through walk through inspections following state and local health codes
• Achieve budgeted figures where applicable
• Involved in the purchasing of cleaning chemicals and equipment
• Work close with Banquet Chef on plating, chaffer, and dish needs for each function
• Provide plating staff at banquet functions
• Responsible for cleaning and sanitation of dumpster areas
• To report/schedule for pest control issues
• Attend daily Banquet Event Order (BEO) meetings
• Attend weekly Resume meetings
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• College degree or equivalent Food and Beverage/Stewarding Management experience
• A minimum of 2 years management experience in Food & Beverage
• Previous experience in the hospitality industry as a supervisor is highly desired

OTHER SKILLS AND ABILITIES

• Must have a sense for timing & urgency
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time
• Must have excellent customer service and communication skills, both written and verbal
• Must be highly motivated with a positive attitude and have the ability to multi-task
• Must possess the ability to work with various personalities while maintaining impartiality
• Must accept constructive criticism as a means of growth
• Must have computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems and payroll processes

SUPERVISORY RESPONSIBILITIES (If applicable)

• Must be able to present disciplinary forms to employees in a professional and timely manner
• Required to attend and schedule any meetings pertaining to the position
• Ensure all scheduling is completed weekly on time
• Complete any ordering activities necessary

TYPICAL PHYSICAL DEMANDS

• Must be able to stoop, bend, lift and carry racks weighing up to 40lbs on a regular basis
• Must be able to stand for long periods of time
• Must be able to work shifts that exceed typical 8 hour day

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

• Warm conditions
• Somewhat noisy
• Fast-paced and customer driven
• Subject to wet floors