Stewarding Manager

• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

• 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.

• Orders and manages necessary supplies. Ensuring 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.

• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each.

• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd.

• Operates and maintains all department equipment and reports malfunctions.

• Enforces 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.

• Ensures 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.

• Schedules employees to business demands and for tracks employee time and attendance.

• Manages payroll administration.

• Ensures compliance with all Food & Beverage policies, standards and procedures.

• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.

• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

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

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

• Ensures and maintains the productivity level of employees.

• Serves as a role model to demonstrate appropriate behaviors.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.

• Participates in the management 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.

• Manages to achieve or exceed budgeted goals.

• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.

• Manages day-to-day operations, ensures 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.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Recruits, interviews, selects, hires, and promotes 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.

• Observes service behaviors of employees and provides feedback to individuals.

Marriott