Assists in the development and implementation of business strategies for the hotel overall mission, vision, values, and strategies
- Establishes rotating cleaning calendar for special cleaning projects and manages staff to clean accordingly.
- Assists executive committee in establishing stewarding budget
- Maintains controls to guard against theft and waste
Ensures smooth operation of kitchen department
- Directs cleaning of floors and work surfaces daily
- Properly staffs stewarding to forecasted department business to ensure coverage while minimizing cost
- Trains staff on use of dishwashing and other cleaning equipment and processes
- Ensures trash is removed promptly
Maintains supplies and equipment for cafeteria and Food and Beverage Department
- Maintains levels of stewarding stock, makes requisitions and obtains approval as needed
- Assures proper distribution and storage of supplies
- Monitors supply of clean dishware, glassware, pots and pans
- Takes steps to ensure kitchen and restaurant have needed supplies
- Checks cleaning equipment daily and reports any problems to maintenance department for repair
- Researches new products and supplies and works with vendors to test and make recommendations to management
- Prevents insects and mold by maintaining cleanliness of prone areas and taking steps to correct when necessary