Steward Supervisor- Albuquerque Convention Center

ASM Global; Albuquerque (NM); On-site; USD 40,000 - 64,000; Full time

Job summary

Legends Global is seeking a Steward Supervisor to direct the stewarding department, ensuring service standards and procedures are followed across BOH and FOH. You will supervise staff, manage inventories, and support operations during peak events.

The role emphasizes sanitation, equipment maintenance, and adherence to company policies while leading pre-shift briefings and coordinating resources for timely service.

Qualifications

• Strong hospitality orientation.
• Good work ethic.
• Excellent communication and interpersonal skills.
• Ability to undertake and complete multiple tasks.
• Attention to detail.
• Must have ability to work a varied and flexible shift.
• Must have the ability to comply and implement all Standard Operating Procedures.

Responsibilities

• Maintain high sanitation standards in all food prep areas.
• Oversee maintenance and cleanliness of all F&B equipment.
• Guide stewarding staff according to Legends Global policies.
• Conduct inventory of equipment and cleaning supplies.
• Provide functional assistance to operations during peak periods.
• Lead pre-shift meetings for stewarding staff.

Skills

Hospitality orientation

Communication skills

Multitasking

Attention to detail

Job description

POSITION: Steward Supervisor

DEPARTMENT: Food & Beverage

REPORTS TO: Sous Chef/ Executive Chef

FLSA STATUS: Full time - Non-Exempt

Summary:

Directs and coordinates all activities and provides assistance to the stewarding department, BOH, & FOH to ensure all established service standards and procedures of Legends Global are implemented consistently.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsible for establishing and maintaining high standards of sanitation in all food preparation areas.
• Responsible for the maintenance and cleanest of all F&B service and kitchen equipment.
• Responsible for guiding all the stewarding staff in accordance with Legends Global policies and procedures.
• Conducting inventory on equipment and cleaning supplies for operations.
• Responsible for administration, operation and coordination of the stewarding dept. in absence of the Sous Chef or Executive Chef.
• Provide functional assistance to operation during peak periods and functions.
• Responsible for keeping all inventory of small wares, bar glasses, chemicals up to date.
• Maintaining stewarding equipment operational.
• Conduct inspections to monitor chemicals use and abuse.
• Keeping records of all breakages.
• Responsible for supervising the Stewarding team in maximizing all resources to achieve high quality in a timely manner, to achieve excellent all-around cost control.
• Ability to counsel stewarding staff
• Report any equipment faults on time and maintain an effective working environment.
• Breakdown stations set based on event activity.
• Lead pre shift meetings for stewarding staff
• Complete other duties as assigned

QUALIFICATIONS:

• Strong hospitality orientation
• Good work ethic.
• Excellent communication and interpersonal skills.
• Ability to undertake and complete multiple tasks.
• Attention to detail
• Must have ability to work a varied and flexible shift.
• Must have the ability to comply and implement all Standard Operating Procedures.

WEEKLY DUTIES:

• Conduct documented sanitation inspections of:
• Main kitchen stewarding area
• Banquet dish room
• Satellite kitchens / concessions
• Verify compliance with local health regulations and company SOPs.
• Spot-check chemical storage, labeling, and dilution logs.
• Audit Dish washing temperatures and machine functionality report any maintenance needed
• Conduct weekly safety walk-through.
• Address slip hazards, drainage, racking, storage practices are all being followed
• Ensure proper use of dish machines and chemical dispensers
• Inspect all hand-washing stations have proper handwashing station sign posted, hand soap and paper towels are stocked in all F&B areas
• Inventory & Equipment Control
• Conduct weekly inventory, track and report breakage on the following items:
• China
• Glassware
• Flatware
• Smallware
• Cleaning Chemicals
• Inspect all Ice Machines are in functioning order, report any maintenance needed to the Sous Chef and Executive Chef.

MONTHLY DUTIES:

• Deep Cleaning & Preventive Maintenance
• Schedule and document: Floor scrubbing and degreasing
• Hood vent cleaning coordination (if applicable)
• Dish machine deliming
• Storage rack sanitation
• Inspect and log preventive maintenance needs for: Dish machines
• Trash compactors
• Soaking stations
• All Carts and Dollies in food and beverage department

QUARTERLY DUTIES:

• Operational Audit
• Conduct full stewarding operations audit including: Workflow efficiency
• Layout effectiveness
• Equipment condition
• Safety & Emergency Preparedness
• Review emergency procedures with team.
• Update MSDS/SDS binders and accessibility.
• Equipment Assess dish machines, racks, carts for replacement cycle .
• Submit recommendation for refurbishment or replacement

ANNUAL DUTIES:

• Compliance Audit
• Ensure full compliance with Local Health department standards
• OSHA/safety standards
• Company brand standards (if branded property )
• Inventory & Asset Audit
• Conduct full physical inventory of: All banquet china
• Glassware
• Flatware
• Serving utensils
• Major equipment

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.