Job Summary: 

• Monitor, supervise, and distribute work assignments to Stewarding employees and contract (third party) labor
• Interview, hire, train, schedule, support, review, discipline employees in the Stewarding Department
• Ensure all staff members maintain the highest possible levels of employee morale and departmental productivity
• Create schedules for Stewarding staff weekly
• Monitor labor costs and overtime to ensure payroll costs stay within budgetary guidelines
• Coordinate the transportation of items to the function areas
• Develop and maintain an organizational system of Food and Beverage equipment
• Manage the storage/organization of all equipment used for Food and Beverage functions (china, glassware, silverware, and carts)
• Create and revise written SOPs and checklists to help ensure that the Food and Beverage operation is compliant with the Health Code
• Perform monthly internal Health Code inspections of each kitchen and outlet, report findings, and make recommendations to the Food and Beverage Director

Skills on Resume: 

• Work Supervision (Soft Skills)
• Recruitment (Soft Skills)
• Staff Training (Soft Skills)
• Scheduling (Hard Skills)
• Budget Monitoring (Hard Skills)
• Coordination (Soft Skills)
• Equipment Management (Hard Skills)
• Health Inspections (Hard Skills)

Job Summary: 

• Write the schedule according to the staffing guide for the Stewarding department
• Direct the hiring, supervision, payroll, development, and training of all Stewarding Department employees, following establishment standards.
• Lead, train, and mentor the team in all areas specific to stewarding, perform reviews for the Stewarding Team, provide support, and maintain employee morale and motivation.
• Responsible for proper storage of all service ware items, including china, glass, silver, and food preparation equipment.
• Work with the purchasing agent on purchasing and receiving to ensure that china, glassware, silverware, chemicals, paper, and plastic specifications are met.
• Conduct a monthly inventory of china, glassware, silverware, chemicals, paper, and plastic.
• Responsible for ordering all Kitchenwares and non-food dry goods
• Maintain sanitation standards in all kitchen work areas as required by the Health Department regulations.
• Provide clean cooking utensils for the food and beverage operation and ensure that all utensils and equipment are clean, dry, and correctly stored in designated areas.
• Maintain safety and proper storage of chemicals and chemical concentration logs.
• Supervise upkeep, safety, and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms.
• Report any equipment deficiencies to the operations manager.
• Support the F&B department in all Department of Health-related issues
• Check HAACP logs weekly

Skills on Resume: 

• Scheduling (Hard Skills)
• Staff Management (Soft Skills)
• Team Leadership (Soft Skills)
• Inventory Management (Hard Skills)
• Purchasing Coordination (Hard Skills)
• Sanitation Compliance (Hard Skills)
• Safety Management (Hard Skills)
• Health Compliance (Hard Skills)

Job Summary: 

• Arrive for all assigned shifts on time and in proper uniform by all Company policies
• Ensure the organization and sanitation of all kitchens, storage areas, employee locker rooms, employee bathrooms, waste receptacle areas, trash compactor room, carts, tables, and Stewarding dept equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule
• Do daily Machine checks of all stations to ensure proper cleanliness, temperature, and sanitization of equipment is being maintained
• Ensure all Food items are stored properly and pars are at acceptable levels
• Ensure all Equipment meets Company and Health quality standards
• Communicate directly and delegate tasks as directed by the Executive Chef
• Communicate daily with the Executive Chef regarding product specification
• Manage employees within a positive working environment
• Report any unsafe working conditions
• Manage and operate the steward dept
• Train employees on proper cleaning methods and operation of the equipment
• Keep all food areas clean

Skills on Resume: 

• Punctuality (Soft Skills)
• Sanitation Management (Hard Skills)
• Equipment Maintenance (Hard Skills)
• Food Storage (Hard Skills)
• Quality Control (Hard Skills)
• Communication (Soft Skills)
• Employee Management (Soft Skills)
• Safety Reporting (Soft Skills)

Job Summary: 

• Direct steward personnel in the cleaning of the floors and work surfaces
• Ensure that all work surfaces are cleaned and sanitized regularly
• Break down of all boxes and maintain trash compactor and refuge area
• Develop and implement a schedule for special weekly projects
• Develop and implement strategies for attracting and retaining employees,
• Report all work-related accidents to the Executive Chef and follow Company procedures
• Ensure all staffing is at proper levels and employees report to work on their scheduled shifts
• Initiate all administrative requirements
• Monitor all food waste and eliminate all posing problems.
• Enforce all departmental efforts to control food costs, keeping the kitchen within published budget.
• Control Labor and operating expenses through effective scheduling, budgeting, purchasing decision inventory control, and cost control measures

Skills on Resume: 

• Staff Supervision (Soft Skills)
• Sanitation Control (Hard Skills)
• Waste Management (Hard Skills)
• Scheduling (Hard Skills)
• Employee Retention (Soft Skills)
• Accident Reporting (Soft Skills)
• Budget Control (Hard Skills)
• Cost Management (Hard Skills)

Job Summary: 

• Prepare and monitor banquet equipment par sheets, uniform par sheets, towel and apron inventory/par sheets, and maintenance logs for kitchen equipment order guide.
• Prepare all employee work schedules
• Conduct individual pre-shift meetings with all employees
• Monitor all product requisitions
• Ensure all payroll edits are complete by Monday at 12:00 pm
• Communicate all restaurant department information to employees.
• Communicate all departmental goals and concerns to the management team in English and Spanish
• Purchase items using approved vendors
• Work with the Banquet team preparing their mise en Place for specific parties, prefixes, or station parties
• Working with the Receiver to deliver products to the right places, liquor, produce and Dry goods
• Following established procedures for hiring, coaching, and separation of employees as dictated by California State laws and company policies
• Assist peer management group with meeting expectations for the above items as a coordinated team effort.
• Compliance with annual management training required by state and local agencies, as well as training

Skills on Resume: 

• Inventory Management (Hard Skills)
• Staff Scheduling (Hard Skills)
• Pre-shift Meetings (Soft Skills)
• Product Requisition (Hard Skills)
• Payroll Management (Hard Skills)
• Bilingual Communication (Soft Skills)
• Purchasing (Hard Skills)
• Compliance (Hard Skills)

Job Summary: 

• Responsible for the direct supervision of all kitchen helpers.
• Ensures that kitchen workers perform their duties and follow established company guidelines.
• 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 the 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.
• 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, and silver inventories

Skills on Resume: 

• Staff Supervision (Soft Skills)
• Sanitation Management (Hard Skills)
• Inventory Control (Hard Skills)
• Cleaning Schedule Management (Hard Skills)
• Team Communication (Soft Skills)
• Lead by Example (Soft Skills)
• Equipment Maintenance (Hard Skills)
• Inventory Audits (Hard Skills)

Job Summary: 

• Schedules employees following business levels and approved budget guidelines
• Maintains daily payroll and proper chemical controls and cost analysis
• Manages night cleaning duties
• Handles any guest's complaints or problems promptly and courteously.
• Maintains a constant awareness of safety and accident prevention, performs all job duties in the safest possible manner, and immediately notifies the supervisor and completes 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 back line supervisors.
• Communicates any problem or concerns to the Executive Chef and other departments
• 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.

Skills on Resume: 

• Employee Scheduling (Hard Skills)
• Payroll Management (Hard Skills)
• Cleaning Oversight (Hard Skills)
• Guest Relations (Soft Skills)
• Safety Awareness (Soft Skills)
• Shift Communication (Soft Skills)
• Cross-department Collaboration (Soft Skills)
• Policy Compliance (Hard Skills)