Director of Stewarding Operations

Manages the day-to-day kitchen utility operations and staff; typically in a large property. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Oversees multiple dish rooms operations, night cleaning, back dock cleaning, maintenance, banquet operations, food plating, equipment, and logistics (set-up, breakdown, transportation, and storage). Oversees kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, utility cleaners (back aisles), etc.) and kitchen controllables (e.g., property inventory of china, glassware, silver to include banquet equipment and logistics). Works with the food and beverage/culinary management team and employees to continually improve guest and employee satisfaction while maintaining the operating budget. As a department head, uses leadership skills to manage other managers.
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

Coordinating Operations with Other Departments

• Coordinates manpower and cleaning of back of the house areas and back dock cleanliness through department heads and business tenants

• Coordinates with the Engineering Department and manages an effective F&B equipment repair and maintenance program.

• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.

• Understands the impact of stewarding operations on the overall property financial goals; educates staff on details as appropriate.Meets regularly with F&B department heads to gather feedback for process improvement and organization.

• Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.

Developing and Maintaining Budgets

• Meets or exceeds all property financial goals and directives.

• Participates in the budgeting process for areas of responsibility.

• Participates in the development of department's capital expenditure goals; manages projects as needed.

• Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.

• Manages department controllable expenses including , glass, silver and chemical supplies, uniforms and equipment
Managing Day-to-Day Operations

• Ensure proper staffing levels and equipment availability.

• Orders and manages necessary supplies. Ensures workers have supplies, equipment, tools, and uniforms necessary to do their jobs.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Schedules events, programs, and activities, as well as the work of others.

• Monitors the inflow of ordered materials and the maintenance of current materials.

• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.

• Attends scheduled projection meetings to anticipate long term planning needs.

• Assists F&B departments in providing proper equipment to assist in generating annual sales.

• Coordinates equipment needs to F&B outlets and Banquet operations.

• Holds daily service briefings with staff to ensure proper department communication.