Stewarding Supervisor

• Supervising Stewarding Staff

  • Manage and oversee the daily operations of the stewarding team, including dishwashers, kitchen cleaners, and utility staff.
  • Assign tasks and ensure that all staff members are working efficiently and in accordance with set schedules.
  • Provide leadership, direction, and training to stewarding team members, ensuring high performance and adherence to standards.

• Ensuring Cleanliness and Hygiene Standards

  • Oversee the cleanliness of kitchen equipment, utensils, and storage areas to meet both health and safety regulations and food safety standards.
  • Ensure that dishes, glasses, and cutlery are properly sanitized and ready for use in the dining areas.
  • Maintain cleanliness in all back-of-house areas, including kitchens, dishwashing areas, and storage rooms.

• Inventory Control and Maintenance

  • Track and maintain inventory levels of cleaning supplies, kitchen equipment, and tableware, ensuring that there is enough stock for daily operations.
  • Order cleaning supplies and other necessary materials when needed, and ensure efficient usage to avoid wastage.
  • Ensure proper storage and maintenance of all kitchen equipment and utensils.

• Health and Safety Compliance

  • Ensure that all stewarding team members follow health, safety, and sanitation standards, including the proper use of cleaning chemicals and tools.
  • Enforce safety procedures to minimize workplace accidents and ensure that the team adheres to safety protocols (e.g., proper lifting techniques, handling of chemicals).
  • Regularly inspect areas for any potential hazards, ensuring that all health and safety regulations are followed.

• Coordination with Kitchen and Other Departments

  • Work closely with kitchen managers, chefs, and other staff to ensure that dishware and equipment are available when needed, and that the kitchen is properly stocked.
  • Communicate effectively with the kitchen team regarding dishwashing needs, special cleaning requests, and equipment requirements.
  • Collaborate with other departments, such as front-of-house or housekeeping, to ensure smooth operations across the establishment.

• Training and Development

  • Provide training to new stewarding staff on equipment handling, safety procedures, cleaning standards, and organizational expectations.
  • Regularly review and update training materials to ensure that all team members are up-to-date with the latest procedures and safety protocols.
  • Conduct performance reviews for stewarding staff and offer constructive feedback to improve performance.

• Managing Equipment and Preventative Maintenance

  • Ensure that all kitchen equipment, such as dishwashers, glass washers, and food processing machines, are in good working condition.
  • Coordinate with maintenance teams for any needed repairs or preventative maintenance of equipment.
  • Monitor usage to ensure that equipment is being used correctly and safely to extend its lifespan.

• Cost Control and Budget Management

  • Monitor the budget for the stewarding department, ensuring that expenses related to cleaning supplies and equipment are kept within budget.
  • Look for ways to reduce costs, such as minimizing waste or increasing efficiency, without sacrificing cleanliness or service standards.

• Supporting Events and Special Functions

  • Oversee the stewarding team’s role in events or special functions, ensuring all necessary equipment (dishes, glassware, etc.) is cleaned and ready.
  • Coordinate with event planners or managers to ensure that specific event-related needs are met and that cleaning requirements are accounted for.

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Be part of the Stewarding team in all aspects of the department and ensure standards are followed
• Supervise and maintain the sanitation of all the kitchen equipment and other areas assigned
• Train all Kitchen Stewards
• Ensure the Kitchen Colleagues have the dishes silverware required and guests have clean dishes
• Review banquet event orders and ensure all set-ups and supplies are in place
• Ensure all breakages and chipped items are taken out of circulation and inventoried
• Ensure all equipment is in working order and report any items in need of repair
• Follow department policies, procedures and service standards
• Maintain a clean and safe work environment
• Other duties as assigned

Qualifications

• Previous experience in a similar position is a must
• Strong interpersonal and problem solving abilities
• Computer literate in Microsoft Window applications preferred
• University/College degree in a related discipline an asset
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times