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Information |
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color="#000000" style="font-size:14pt">Location: JW Marriott Austin
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color="#000000" style="font-size:14pt">Summary:
Accountable for day to day
supervision of the Stewarding team to ensure cleaning all dishes, glassware,
cooking utensils, pots, pans and other food and beverage related items for
the Kitchen, Restaurants, Banquets, IRD and the Rooms areas. Oversees the team
in operation of the dishwasher, as well as scrubbing pots and restock all
supplies in assigned areas of the hotel.
In addition, this position provides supervision of general cleaning duties
including cleaning, mopping and scrubbing of Hot Boxes, Queen Mary’s etc.
and trash removal as well as cleaning the Kitchen area (floors, walls,
ceilings). Incumbents in this position lead the Stewarding team in plating up
food for large events, and ensuring the food is delivered timely to
the appropriate meeting room with the allotted quantity, and the food is kept
to the appropriate temperature upon delivery.
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color="#000000" style="font-size:14pt">Responsibilities:
•Plan out the work
that will need to be performed by the Stewards, and assign the team to specific
function(s) within the hotel so that work can be completed seamlessly and under
appropriate supervision.
•Coordinate with the Executive steward
and engineering about our recycling program and must follow up and educate our
staff about recycling and composting program in all outtlets.
•Ensure
that all Stewarding associates are trained on proper handling of chemicals, eye
wash stations, SDS sheets and that chemicals and cleaning materials are not only
used, but stored correctly.
•Work with the purchasing department to order
supplies when stock is running out. With a daily and weekly chemicals
inventory
•Check and coordinate with banquets captains, banquets manager,
culinary team, and banquet steward or food runner about any banquet functions
for the day
•Daily stand up or dress rehearsal must be completed with
the team or the department for proper communication about the day by day
operations and for special projects of the day.
•Must attend EO Meeting
and communicate to banquets for China, glass and silver set ups in a daily basis
if it is required for a full service Hotel
•Will coordinate with the banquet
chef or culinary team about plate up and all equipment needs for the kitchen
•Supervise the execution of cleaning the floors, work tables, equipment,
walls, ceilings and any and all other areas within the responsibility of
the Stewarding team. Ensure that the floor and work surfaces are kept free
of trash, water, etc. to prevent potential accidents. Administrate safe work
procedures including the use of wet floor signs for spills and encourage their
removal once floor has dried.
•Maintain a clean and orderly work area
in accordance with hotel standards.
Ensure that food sanitation practices are followed. Maintain food handling
and sanitation certification as required by the State and/or Brand. Follow up
and ensure all personal protection equipment (PPE) guidelines (gloves, goggles,
aprons etc.) are being worn by all associates.
•Ensure glass racks
are securely fitted on top of one another. Ensure that the team is only stacking
to eye level and they move dish dollies and carts in a safe manner and of course
to make sure glassware it been organized.
•Ensure the completion of daily
and weekly cleaning schedule (Rail road cleaning schedule).
•Teach, train
and administer to the Stewarding team to scrape food from dirty dishes, pots
and pans and wash by hand or in the dishwasher following all standards
for maintenance of the machine and/or safety. Sort silverware before cleaning.
Load and unload dishwasher property. Monitor wash and rinse temperatures
and report any issue immediately to the Supervisor or Manager. Wash temperature
should be not less than 160 degrees and the final rinse should be no less than
180 degrees.
•Follow proper food handling/holding procedures to include
the maintenance of the HAACP temperature thresholds of all food
products.
•Ensure all temperature logs for all dish machines and 3
compartment sinks for AM/PM shift are fill up in a daily basis and report any
problems to the Executive Steward and engineering as soon
as possible
•Occasionally test the 3 compartment sink with test strips
to ensure our sanitizers are working properly and log it down into
the Temperature log.
•Ensure the Stewarding team is following all safe work
procedures, and working in an efficient manner. All heavy items should be moved
with a cart, gloves are being worn to avoid cuts on sharp items, silverware
is sorted, and that all work is being performed using proper procedures.
•Keep waste and breakage to a minimum. Be careful and teach the team to
be aware when reaching into bus tub, as hidden items such as knives, or glass
can create injury potential.
•Clean equipment using specified chemicals
to ensure sanitary standards.
Polish silver using machine as well as hand buffing.
•Ensure appropriate
team members are trained on the proper use of buffing and other heavy equipment
to scrub the floor during deep clean. Ensure Kitchen is steam cleaned according
the sanitation standards.
•Ensure all food holding and transport equipment
is maintained and functions properly. Report any issues immediately to
the manager.
•Assist with unloading product from supply trucks. Transfer
supplies and equipment between dock, storage and work areas using safe
transporting procedures (do not carry heavy loads, use cart or hand
truck).
•Maintain sanitation and cleanliness of all areas of dish room rubber
mats should be use at all time in the dish rooms without any exception
and kitchen aisle are maintained cleaned and clear from any objects.
•Ensure
trash is removed and all garbage moved to designated area during and prior
to shift end. Be mindful of items poking from the bag for potential safety
hazard.
Empty trash cans and wash (steam clean) inside and out. Bins and lids must
be cleaned and sanitized before lining with plastic bags.
•Ensure
that broken glass/bottles are put in a separate bucket and emptied at the end
of every shift.
•The dish machine should be set up and ensure that water
is changed at least every two hours or as needed. Dish machine should be broken
down and cleaned inside and out and set up for next shift before leaving
at shift end.
•Ensure and coordinate with ECOLAB or chemical supplier about
proper chemical use in all 3 compartment sinks
(Wash, rinse
and sanitize)
•Train all Stewards in how to maintain proper temperature
in all pots and pans sinks (Wash tank 110 to 120 degrees, Rinse tank 110 to 120
degrees and sanitized must be from 75 degree and no more than 100 degrees)
•Always operate equipment safely and according to policy.
•Supervise
the cleaning of floors, tile walls, ceilings, drains, hoods, filters,
and baseboards. Set up and execute special cleaning assignments or other
projects. Ensure completion of daily, weekly and quarterly cleaning
schedules.
•Notify and follow up with Engineering and manager of any
maintenance issues in order to get equipment back up and running as quickly
as possible.
•Ensure security and confidentiality of guest and hotel
information and materials.
•Practice energy conservation, and teach
Stewarding team of items associated with increasing/decreasing energy within
their work area.
•Follow time and attendance policies, and consistently
administer within the department.
•Assist with plating operations, and run
food to meeting areas as requested.
•Wear uniform, including nametag at all
times in accordance with hotel’s standards of appearance and brand standards.
•Keep Managers involved in the operation of the Stewarding department,
and communicate properly and effectively with supervisor as well as guests,
co-workers.
And other departments.
•Maintain knowledge of hotel property, hotel staff,
hotel services, hotel service hours of operation and hotel surroundings (i.e.
mall, restaurants etc.).
•Adhere to all work rules, procedures and policies
established by the company. This includes but is not limited to those contained
in the Associate Orientation Handbook and the red Emergence Response Procedures
Manual. Have a thorough knowledge of emergency procedures. Complete Chemical
Training and Blood borne Pathogen training.
•Lead with the 3rd party
contract in business and operations needs with weekly walk thru.
•Demonstrate the highest quality of service to both internal and external
guests. Know and live the mission and the White Lodging / Brand basics
and demonstrate these to the Stewarding team daily.
Ensure the Stewarding team carries the pledge card(s), and can speak to
the values of White Lodging. Be able to speak to the Hotel Improvement Plan,
and lead from the wall.
•Follow and enforce proper key control procedures
for the Stewarding team.
•Perform other duties as assigned.
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color="#000000" style="font-size:14pt">Other
information:
COMPETENCIES
•Integrity
•Resourcefulness
•Stress
Management
•Team Player
•Energy
•Passion
•Tenacity
•Conflict
Management
•Inspiring Fellowship
•Judgement/Decision
Making
•Adaptability
•Accountability
SKILLS
•Ability
to communicate in clear, precise and effective manner
•Ability to prioritize
and multi-task
•Ability to influence
•Ability to maintain cool, calm
demeanor in a hectic and sometimes stressful environment
•Adaptable
and flexible to responding to an ever changing
environment
EDUCATION/EXPERIENCE
•1- 2 years Supervisory
experience
•High School degree / GED preferable
•Food Handlers
Certification
•Stable work history
WORKING CONDITIONS
•Stewarding
Supervisors must interact with subordinates, Kitchen personnel and leadership
and subordinates within other departments therefore communication skills
are required including speaking, listening and writing.
Additionally, significant standing and walking is required in the movement
of dishes, utensils, pots, pans, and food items within the department
and throughout the hotel. The totality of tasks can require standing and walking
for extended periods of time (up to -7 -8 hours).
•Items must be sorted,
stacked and moved so manual dexterity and fine motor skills are required
to grasp small and large items including plates, glasses, silverware, and lift
trays with food and push carts are all a part of the daily activities in
this role. Additionally, this position requires bending, lifting, stooping,
squatting, reaching, overhead lifting, pushing, pulling and lifting of up to 70
lbs. on a regular basis is required to perform this role.
•This position
often requires the ability to perform multiple tasks and transactions in a very
fast paced environment, and react to changes within that environment; therefore
memory and prioritizing skills are essential and used throughout the day.
Stewarding Supervisors additionally are required to use deductive reasoning
and math knowledge in order to use and balance hours reports.
•Problem
solving and interpersonal skills are required in this position to handle
interactions between team members, and to assist in solving issues which arise
through the shift.
•Excellent vision is required in order to supervisor
the execution of the quality of the cleaning in the kitchen. No food particles
and spots on glass and dishware.
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franchisee. The franchisee is a separate company and a separate employer
from Marriott International, Inc. and its subsidiary companies (collectively,
compensation, benefits, and all other terms and conditions of employment. If
process. Your application information will not be provided to or accessible
by Marriott. If you accept a position at this hotel, you will be employed by
a franchisee, not Marriott.
