This position carries the responsibility of overseeing non-culinary kitchen operations, including but not limited to programs related to dishwashing, cleaning, and small equipment maintenance and ordering. In addition, the Steward Supervisor assists the front of the house by supplying and keeping inventory of all china, glassware and silver related to food service.
- Monitor inventories of china, glass and silver and insure that each outlet has a proper operating par.
- Conduct inventory of the aforementioned items a minimum of once per quarter
- Training of all stewards and night cleaners on the proper procedures for storing and handling equipment as well as sanitation and food handling, in accordance with Health Department Regulations.
- Supervision of all stewards and night cleaners, insuring that all kitchens and related areas are kept safe, clean and in good order. This includes weekly scheduling of these employees.
- Weekly inventory and ordering of all stewarding chemicals and operating supplies
- Expedite ordering of kitchen utensils and other small culinary equipment
- Work directly with outlet managers to communicate equipment needs, as well as proper handling and storage of china, glass and silver.
- Communicate with facilities manager on a regular basis in effort to keep medium and heavy duty equipment in good working order (hand carts, F & B vehicles, etc.)
- Prepare pull sheets for upcoming events and make sure that all the stuff is gathered.
- Gather utensils and equipment鈥檚 for offsite events and load them on truck.
- Make sure the gas cylinders have enough gas for the events and stoves are in working condition.
- Check the refill the gas in banquet truck when required.