Senior Steward: Kitchen Operations & Team Leadership

Renaissance Hotels; Atlanta (GA); On-site; USD 65,000 - 88,000; Full time

Job summary

Renaissance Hotels in Atlanta is seeking a Kitchen Manager to oversee daily kitchen utility operations and staff, including dish room activities, night cleaning, and banquet service. You will supervise employees not actively cooking and work to improve guest and employee satisfaction while maintaining the operating budget.

The role requires managing day-to-day operations, scheduling, inventory control, and enforcing food handling and sanitation standards, aiming to optimize performance and

Qualifications

• High school diploma or GED with 4 years in procurement, food & beverage, culinary, or related area.
• 2-year degree in Hotel & Restaurant Management, Hospitality, Business Administration, 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.
• Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Controls inventories of food, equipment, smallware, and liquor, and reports shortages to designated personnel.
• Ensures compliance with all applicable laws and regulations.
• Enforces proper cleaning routines for serviceware, equipment, floors, etc.

Skills

Interpersonal communication

Leadership

Budget awareness

Education

High school diploma or GED

2-year degree in Hotel & Restaurant Management

Job description

Renaissance Hotels in Atlanta is seeking a Kitchen Manager to oversee daily kitchen utility operations and staff, including dish room activities, night cleaning, and banquet service. You will supervise employees not actively cooking and work to improve guest and employee satisfaction while maintaining the operating budget.

The role requires managing day-to-day operations, scheduling, inventory control, and enforcing food handling and sanitation standards, aiming to optimize performance and