Stewarding Supervisor

Company Description

At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience.

Job Description

You represent Fairmont Century Plaza with enthusiasm and pride, providing exceptional service and attention for each guest you encounter. You are energetic and confident, and will encourage your teammates to achieve and be positive while being entrusted with the responsibility of ensuring the best possible experience for your guests at all times in a friendly, courteous, helpful, timely and professional manner.

This position carries the responsibility of supervising non-culinary kitchen operations, including but not limited to programs related to dishwashing, cleaning, and small equipment maintenance. In addition, the Stewarding Supervisor assists the front of the house by supplying and keeping inventory of all china, glassware and silver related to food service.

What you will be doing:

• Consistently offer professional, friendly and engaging service
• Monitor inventories of china, glass and silver and insure that each outlet has a proper operating par.
• Conduct inventory of the aforementioned items when instructed or in conjunction with Sr. Stewarding Leadership
• Training of all stewards on the proper procedures for storing and handling equipment as well as sanitation and food handling, in accordance with Health Department Regulations, Brand and Departmental Standards
• Supervision of all stewards, insuring that all kitchens and related areas are kept safe, clean and in good order. Weekly inventory of all stewarding chemicals and operating supplies
• Work directly with all the venues managers to communicate equipment needs, as well as proper handling and storage of china, glass and silver.
• Make sure that all equipment cleaning schedules are met in time and all the medium and heavy duty equipment are keep in good working order (hand carts, F & B vehicles, etc.)
• Participation in weekly F&B meetings as well as daily BEO meetings.
• Prepare pull sheets for upcoming events, making sure that all needs and equipment are ready prior to the event set-up time.
• Keep an eye all chemicals and other cleaning items and report it to Executive Steward if low on stock or par level.
• Ensure the kitchen and back of the house is clean, well maintained and organized at all times
• Ensure floors are dry and clean at all times
• Operate dish machines for washing all hotel dishes include chinaware, glassware, flatware
• Operate pot-washing machinery
• Maintain a hygienic working environment in accordance with Health Department regulations, Brand and Departmental Standards
• Collects and removes trash from all areas of the Food & Beverage operation, adhering to the hotel travel path, ensuring to follow the established procedure for waste management, recycling and orca system
• Ensure waste containers are kept clean and tidy
• Carry out general cleaning as directed, including: sweeping, mopping up, washing up, emptying of waste/recycling bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures
• Cleans and maintains floors and walls in kitchen and dish washing area by following cleaning schedules
• Cleans and maintains all food carts and oven racks in designated cart washing area
• Clean, sanitize and maintain all shelves and floors in walk-in coolers and freezers
• Cleans and sanitizes dishes and related service ware following established procedures.
• Clean large equipment as assigned, following established procedures and cleaning schedules.
• Proper care and maintenance of all equipment in racking stacking, and storage to avoid breakage.
• Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
• Ensure all equipment is clean and in good working order.
• Load and unload the dishwasher in an safe, efficient and organize manner 
• Wash, Wipe, Sort, and stack and store all cleaned items in an organized and safe manner.
• If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
• Clean, sanitize and close workstations.
• Uses and maintains all equipment's according to manufacturer and department guidelines.
• Report any maintenance or hazard issues
• Assist in