Stewarding Supervisor

• Oversee and manage the daily activities of the stewarding team, including dishwashers and cleaning staff.
• Train new stewards and provide ongoing training to ensure that staff members are proficient in their roles.
• Create work schedules for stewarding staff, taking into account the needs of the kitchen and dining areas.
• Monitor and control inventory levels of kitchen and dining supplies, ordering replacements as needed and maintaining accurate records.
• Ensure that kitchen equipment, utensils, and dishwashing machines are properly maintained, cleaned, and in good working condition.
• Enforce strict hygiene and sanitation standards in all kitchen and dining areas, including proper dishwashing and cleaning protocols.
• Oversee waste disposal procedures and recycling programs, promoting environmental sustainability.
• Inspect dishes, glassware, and utensils to ensure they are cleaned and presented correctly before use.
• Maintain open communication with kitchen and restaurant staff to meet their service needs promptly.
• Address and resolve any issues or conflicts within the stewarding team or between departments.
• Prepare regular reports on inventory levels, equipment maintenance, and department performance for management review.
• Assist in coordinating and supporting special events and banquets by providing necessary supplies and staffing.
• Ensure compliance with safety regulations and promote a safe working environment for all stewarding staff.
• Maintain records and documentation related to department activities, such as equipment maintenance logs and safety reports.
• Implement cost-saving measures and efficient resource utilization to meet budgetary targets.
• Be prepared to handle emergencies, such as spills or equipment malfunctions, swiftly and effectively.
• Provide leadership and direction to the stewarding team, setting clear goals and fostering a positive work environment.
• Identify areas for improvement in stewarding processes and implement changes to enhance department efficiency and effectiveness.
• Contribute to guest satisfaction by ensuring clean and well-organized dining areas and a smooth flow of service.

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