Steward Supervisor

Work Requirements

Directs staff in maintaining the cleanliness of the back of the house areas, which include; main kitchen, storage areas, dumpster, loading dock, employees’ cafeteria, and ware washing areas.

Manages general cleaning schedule so that the food service areas meet or exceed the health inspection requirements. Schedules purchases of all stewarding equipment.

Supervise the Stewards ensuring high standards

Coordinate the daily pot-wash and dish wash responsibilities

Selects, trains, schedules, supervises and counsels all members of stewarding department in accordance with established standards for safety, productivity, and performance.

Delegates dish and equipment washing and silver polishing activities.

Observe Health, Hygiene and Safety guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements.

Controls the equipment storage areas and the issuance of equipment for the Food Service department. This includes maintaining the cleanliness and good operating condition of house kitchen equipment, i.e., stoves, refrigerators, ovens, icemakers, walk‑ins, dish machines, etc.

Report faults, misused or damaged equipment issues to the Executive Steward, Asst. Executive Steward, Executive Chef, and/or Chief Engineering.

Ensure the correct PPE is in place and guidelines are adhered to.

Ensure machinery is operated properly, efficiently, safely and in accordance with the hotel's Health and Safety Manual.

Assist in the location, movement and storage of operational equipment.

Assist in the stock take of equipment and other items as required.

Ensure team members adhere to all Health and Safety and Hygiene Regulations.

Carry out any other reasonable task set by the Hotel's Management.

Assists the Executive Steward with maintaining the inventory and coordinates the distribution of all big four items: china, glassware, linen and silver which also includes a visual inspection to ensure cleanliness and safe transportation.

Coordinates services and supplies of stewards department with various departments, to include food distribution, pre-banquet event or other events and food recover post-banquet and other events.

Participates in all food dish‑up for all banquet functions.

Replenishing food for all or maintaining all buffet lines in banquet or in the food & beverage outlets.

Responsible for deliveries to various food & beverage outlets.

• Communicates with other departments through both oral and written communication, distributing daily Event Orders and assignments.

High School Diploma or GED or equivalent.

1-2 years in a similar role.

2 years’ experience in stewarding.

Basic command of the English language.

• Previous hotel experience helpful.

The Galt House Hotel offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in associate cafeteria, complimentary parking, a discounted monthly TARC bus pass and more.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

The Galt House Hotel is a Drug Free Workplace, creating a culture of care where diversity is welcomed.