Stewarding Manager

Gaylord Hotels; Nashville (TN); On-site; USD 36,000 - 51,000; Full time

Benefits offered by this job

Relocation assistance

Bonus eligible

Job summary

Gaylord Hotels in Nashville, TN seeks a Managing Kitchen Supervisor to oversee daily kitchen utility operations, dish room activities, night cleaning and banquet plating. You will supervise staff not actively cooking and work to improve guest and employee satisfaction while managing the operating budget.

Responsibilities include managing day-to-day operations, scheduling, inventory, vendor coordination, and enforcing food safety standards.

Qualifications

• High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related area.
• Alternatively, 2-year degree in Hotel/Restaurant Management or related major with 2 years of relevant experience.

Responsibilities

• Supervise daily kitchen utility operations and staff, including dish room and night cleaning.
• Oversee banquet plating, food running, and back dock cleaning; maintain operating budgets.
• Lead kitchen employees not actively engaged in cooking and ensure compliance with food safety standards.
• Coordinate with Banquet Chef for plating and service; monitor equipment and inventories.

Skills

Procurement experience

Education

High school diploma or GED

2-year hospitality/food service degree

Job description

Additional Information

Relocation Assistance Available

Job Number

26100048

Job Category

Food and Beverage & Culinary

Location

2800 Opryland Dr, Nashville, Tennessee, United States, 37214 VIEW ON MAP

Schedule

Full Time

Located Remotely?

N

Position Type

Management

Pay Range:

$26.92-$36.54 per hour

Bonus Eligible:

Y

Job Summary

Supervises the daily kitchen utility operations and staff. Responsibile for dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., 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.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Orders necessary supplies and verifies 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.
• Maintains all equipment, china, glass and silver and verifies adequate cleaning of each.
• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.
• Operates and maintains all department equipment and reports malfunctions.
• Trains staff in 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.
• Verifies 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.
• Participates in the scheduleing of employees to business demands and for tracks employee time and attendance.
• Assists in payroll administration.
• Verifies compliance with all Food & Beverage policies, standards and procedures.
• Inspect supplies, equipment, and work areas in order to verify efficient service and conformance to standards.
• Maintains 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 employees and all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Monitors employee productivity.
• Serves as a role model to demonstrate appropriate behaviors.
• Participates in activities to achieve and exceed performance goals, budget goals, team goals, etc.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Conducts regular on-going communication with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
• Participates in the supervises of department's controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of departments operation on the overall property financial goals and objectives.

Ensuring Exceptional Customer Service

• Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service.
• Spervises day-to-day operations, verifies 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.
• Participates in recruiting, interviewing, hiring, and promoting 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.

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.

Why have less when you can have MORE — all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel—offering you endless career opportunities, the extras, and MORE. In joining Gaylord, 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.