Shift Manager Stewarding

Summary: Manages stewarding department activities and ensures all food preparation and storage areas are cleaned and maintained in a safe and sanitary manner. 

Engagement Expectations:  

We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors: 

• Smile, display energy and open body language
• Proactively greet team members and guests, initiating interaction to provide service 
• Always use a positive parting remark to end the conversation

Essential Job Functions: 

• Possesses complete knowledge of all procedures related to the job.  
• Coordinates training of all team members in the proper performance of all job duties and thereafter ensures that all guests are treated in a prompt, professional and courteous manner.
• Is responsible for the direct supervision of all stewarding team members.
• Works with the Sous Chef to ensure adequate supervision for stewards.
• Ensures that stewards perform their duties as required and in accordance with established company guidelines. 
• Is responsible for ensuring that all food preparation areas and storage areas are maintained in a sanitary manner.
• Maintains a general knowledge of all kitchen inventory and works with Sous Chef to ensure appropriate quantity and quality of product is maintained and rotated.
• Directs staff in maintaining the cleanliness of the back of house areas, which include main kitchen, storage areas, dumpster, loading dock, TDR, and ware washing areas. 
• Manages a general cleaning schedule so that the food service areas meet or exceed the health inspection requirements.
• Organizes and conducts pre-shift and departmental meetings to advise staff of forecasted expectations. Attends other relevant meetings.
• Upholds standards by setting examples with appearance and work ethic.
• Maintains equipment for the food service department, including the cleanliness and good operating conditions of kitchen equipment such as refrigerator units, stoves, ovens, icemakers, walk-ins, and dish machines.
• Works to ensure a clean and sanitary kitchen at all times.
• Maintains inventories and takes quarterly china, glass & silver inventories.
• Schedules employees in accordance with business levels and approved budget guidelines.
• Maintains daily payroll.
• Maintains proper chemical controls and cost analysis.
• Manages night cleaning duties.
• Handles any guest’s complaints or problems in a prompt and courteous manner.
• Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
• Ensures thorough communication between shifts.
• Working with front of the house supervisors to ensure proper communication to our back line supervisors.
• Communicates any problem or concerns to Steward Manager and other departments as required.
• Understands that this is a 24-hour responsibility and is accessible at all times.
• Sets high standards by complying with all departmental rules, policies, and procedures.
• Ensures that all Team Members are treated in a fair and consistent manner. 
• Performs any other duties as specified or assigned by the Director or any member of the Executive Management.
• Performs all other duties as assigned.

Qualifications:  

• Must be 18 years of age or older.
• High school diploma or equivalent.
• Must have a working knowledge of kitchen equipment and cleaning procedures.
• Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
• Possesses ability to work under pressure.
• Prior experience is required as well as a proven track record demonstrating sound judgment.
• Sets standards by being cooperative, helpful and friendly, and by presenting a neat, clean, well-groomed appearance.
• Must also possess a cooperative, helpful and friendly nature, and present a neat, clean, well-groomed appearance.
• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management) within 120 days of employment. 
• Must be able to understand and communicate Material Safety Data Sheets to all team members. 
• Remains up to date on all Departmental Policies and Procedures.
• Must be able to use a computer to enter requisitions.
• Ability to communicate with Team members and guests.
• Ability to successfully fulfill the pre-employment process.
• Ability to work flexible shifts and days of the week including holidays.
• Ability to obtain and maintain all necessary licensing.

Physical and Mental Demands: 

• Regularly required to see, stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear for 8 hours. 
• Occasionally required to stoop, kneel or crouch. 
• Must regularly lift and /or move up to 25 pounds.  
• Able to interact with others while maintaining a positive and courteous demeanor under noisy and fast paced working conditions
• Ability to work in a noisy and smoky environment