Evening Stewarding Manager

JOB SUMMARY

Supervises the daily kitchen utility operations and staff. Responsibile
for dish room operations, night cleaning, back dock cleaning and maintenance,
banquet plating and food running. Supervises kitchen employees not actively
engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives
to continually improve guest and employee satisfaction while maintaining
the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school
diploma or GED; 4 years experience in the procurement, food and beverage,
culinary, or related professional area.

OR

• 2-year degree
in Hotel and Restaurant Management, Hospitality, Business Administration,
or related major; 2 years experience in the procurement, food and beverage,
culinary, or related professional area.

CORE WORK
ACTIVITIES

Managing Day-to-Day
Operations

• Orders necessary supplies and verifies workers
have supplies, equipment, tools, and uniforms necessary to do their jobs.

• Schedules events, programs, and activities, as well as the work
of others.

• Monitors the inflow of ordered materials and the maintenance
of current materials.

• Informs and/or updates the executives, the peers
and the subordinates on relevant information in a timely manner.

•
Supervises dishroom shift operations.

• Performs all duties of utility
employees as necessary.

• Maintains all equipment, china, glass
and silver and verifies adequate cleaning of each.

• Coordinates banquet
plating and food running with Banquet Chef and Banquet Maitre'd.

•
Operates and maintains all department equipment and reports malfunctions.

• Trains staff in proper breakdown procedures for banquets, restaurants, room
service and employee cafeteria.

• Conducts china, glass and silver
inventories.

• Purchases appropriate supplies and manage inventories
according to budget.

• Interacts with vendors and Health Department
representatives as required.

• Verifies employees maintain required food
handling and sanitation certifications.

• Comprehends budgets, operating
statements and payroll progress reports as needed to assist in the financial
management of department.

• Participates in the scheduleing of employees
to business demands and for tracks employee time and attendance.

•
Assists in payroll administration.

• Verifies compliance with all Food
& Beverage policies, standards and procedures.

• Inspect supplies,
equipment, and work areas in order to verify efficient service and conformance
to standards.

• Maintains inventories of food, equipment, smallware,
and liquor, and report shortages to designated personnel.

Leading Kitchen Team

• Utilizes interpersonal
and communication skills to lead, influence, and encourage others; advocates
sound financial/business decision making; demonstrates honesty/integrity; leads
by example.

• Supervises employees and all day-to-day operations.
Understands employee positions well enough to perform duties in employees'
absence.

• Monitors employee productivity.

• Serves as a role
model to demonstrate appropriate behaviors.

• Participates in activities
to achieve and exceed performance goals, budget goals, team goals, etc.

•
Encourages and builds mutual trust, respect, and cooperation among team
members.

• Conducts regular on-going communication with employees
to create awareness of business objectives and communicate expectations,
recognizes performance and produces desired results.

• Participates
in the supervises of department's controllable expenses to achieve or exceed
budgeted goals.

• Understands the impact of departments operation on
the overall property financial goals and objectives.

Ensuring Exceptional Customer Service

• Attends
meetings and communicates with executives, peers, and subordinates as an effort
to improve quality of service.

• Spervises day-to-day operations,
verifies the quality, standards and meeting the expectations of the customers
on a daily basis.

• Empowers employees to provide excellent customer
service.

• Emphasizes guest satisfaction during all departmental meetings
and focuses on continuous improvement.

Managing
and Conducting Human Resource Activities

•
Provides guidance and direction to subordinates, including setting performance
standards and monitoring performance.

• Participates in recruiting,
interviewing, hiring, and promoting employees in the organization.

•
Assists as needed in the interviewing and hiring of employee team members
with appropriate skills.

• Participates in the employee performance
appraisal process, providing feedback as needed.

• Solicits employee
feedback, utilizes an "open door" policy and reviews employee satisfaction
results to identify and address employee problems or concerns.

•
Participates in employee progress discipline procedures.

Every day, we set the standard for rare and special luxury service
the world over and pride ourselves on delivering excellence in the care
and comfort of our guests.

Your role will be to ensure that
the “Gold Standards” of The Ritz-Carlton are delivered graciously
and thoughtfully every day. The Gold Standards are the foundation of
The Ritz-Carlton and are what guides us each day to be better than the next.
It is this foundation and our belief that our culture drives success by
which The Ritz Carlton has earned the reputation as a global brand leader
in luxury hospitality.

As part of our team, you will learn and exemplify the Gold Standards, such
as our Employee Promise, Credo and our Service Values. And our promise to you
is that we offer the chance to be proud of the work you do and who you work
with.

In joining The Ritz-Carlton, you join a portfolio
of brands with Marriott International. Be where you can do your best
work, begin your purpose, belong to an amazing global team,
and become the best version of you.