Director of Stewarding- TC Restaurant Group
POSITION SUMMARY: The Director of Stewarding will supervise and coordinate the efforts of the Stewarding Department, including overseeing Bussers, Porters, Dishwashers, and all other non-cooking Kitchen positions. Will liaise with third party vendors as needed. Responsible for inspecting and ensuring cleanliness of all kitchens, public areas, back of house, and basement areas. Control and distribute all cleaning and sanitation equipment, and maintain a clean and inviting atmosphere for our guests, enhancing the quality of our customer service, in accordance with Company Standards. Work in close collaboration with other departments and follow established health and safety protocols.
ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
- Oversee the hiring, training, supervising, and performance management of the Stewarding team
- Responsible for managing all personnel within Stewarding Department, including all progressive discipline, scheduling to reflect business demands, payroll audits, and analyzing weekly overtime audits
- Oversee the ordering, handling, and storage of all detergent and chemicals for cleaning
- Ensure all operating equipment is in solid working condition, properly stored, cleaned, and handled to prolong its use
- Create and implement cleaning schedules to be maintained on a monthly, weekly, and daily basis
- Coordinate reoccurring service with pest company and schedule any necessary additional pest control as needed
- Create organizational systems in back of the house and basement areas to maximize space optimization
- Conduct walkthroughs with third party vendors, culinary team, and engineering team to maintain kitchen and venue standards
- Liaise with third party vendors for all sanitation and cleaning equipment and labor
- Liaise with third party overnight contract cleaning company regarding quality and scope of work
- Ensures all bathrooms are maintained, cleaned, and in working condition
- Input service calls to Engineering team for repairs needed
- Maintain ordering, inventory, and par levels of all linens/textiles, bar towels, floor mats, and bathroom supplies
- Manage par levels on cleaning supplies, chemicals, and operating supplies for all F&B outlets
- Maintains complete knowledge of, and complies with, all departmental policies, service procedures, and standards.
- Maintains the highest standards to ensure the quality/cleanliness and disinfection of the kitchen, public areas, offices, and other areas, as designated.
- Uses correct cleaning chemicals for designated surfaces, in accordance with OSHA regulations, and in adherence to established guidelines/procedures.
- Ensures all equipment and work areas are kept clean, neat, and orderly at all times
- Exercises care in the use of cleaning supplies, methods, and equipment, while following all safety guidelines
- Maintains a constant awareness of safety and accident prevention
- Reports emergencies, needed maintenance, and safety hazards in assigned areas to supervisor
- Works under minimal supervision, completing assigned tasks in a timely fashion
- Performs other job related duties as assigned
- Must be willing to work a flexible schedule including nights, overnights, weekends and holidays
IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE DIRECTOR OF STEWARDING WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:
- Accountability
- Adherence to Policy
- Appearance
- Attitude
- Dependability
- Development
- Guest satisfaction
- Job skills knowledge
- Judgment
- Productivity
- Punctuality
- Quality of work
- Teamwork
- Working relationships
- Written and Verbal communication
WORKING KNOWLEDGE /EDUCATION/REQUIREMENTS:
- Experience and relevant knowledge of stewarding, cost control, and labor control
- Previous leadership experience recommended
- College degree preferred
- Proof of eligibility to work in the United States
- Maintain a professional, neat and well-groomed appearance adhering to Company standards
- Ability to stand and exert well-paced mobility for the duration of a scheduled shift
- Work will include indoor and/or outdoor areas. Must have the ability to withstand high and low temperatures
- Work is typically in an area, which may be unusually hot, cold, noisy etc. Work may be performed in small areas with a 3 ft. access.
- Tasks are performed from a non-sitting and sitting position.
- Constant contact with guests and fellow Team Members is required.
- Schedule could exceed 40 hours per week and may include overtime when approved by management
- Work varied shifts to include days, nights, weekends, and holidays
- Ability to be exposed to day life/nightlife environmental factors including but not limited to second-hand smoke, excessive noise, flashing/strobe lights, and stress levels related to interacting with guests in a fast-paced environment.