Stewarding Manager

Manages the daily kitchen utility operations and staff.

CANDIDATE PROFILE  

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

CORE WORK ACTIVITIES

• Managing Day-to-Day Operation
• Leading Stewarding Team
• Ensuring Exceptional Customer Service
• Managing and Conducting Human Resource Activities

Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.