BASIC PURPOSE: Plan, organize, direct and control the work of employees in the
Stewarding Department
ESSENTIAL FUNCTIONS:
1. Select, train, evaluate, lead, motivate, coach, and discipline all
employees in the Stewarding Department to ensure that established cultural and
core standards are met.
2. Ensure the organization and sanitation of all kitchens, storage areas,
employee dining room, waste receptacle areas, compactor room, carts, tables,
and Stewarding Department equipment and machinery through constant monitoring
and adherence to a vigorous cleaning schedule.
3. Control labor and operating expenses through effective scheduling,
budgeting, purchasing decisions, and inventory control.
4. Ensure proper use and provide regular care, security, and maintenance of
machinery and equipment used in the Stewarding Department.
5. Communicate with employees and managers to ensure operational needs are
met as well as attend regular operational meetings to ensure effective
coordination and cooperation between departments.
6. The ability to work closely with the Executive Chief Steward to coordinate
an adequate supply of china, silver, glass, and other equipment used in
service.
7. Comply with Four Seasons' Category One and Category Two Work Rules and
Standards of Conduct as set forth in EmPact.
8. Work harmoniously and professionally with co-workers and supervisors.
NON-ESSENTIAL FUNCTIONS:
1. Wash china, silver, glassware, pots, and pans and distribute to
operational areas.
2. Assist with cleaning of kitchen and Stewarding Department areas.
3. Provide physical maintenance of operating equipment.
KNOWLEDGE AND SKILLS:
Education: High school education or equivalent experience is required.
Experience: Previous experience as an Assistant Chief Steward or equivalent
Food & Beverage supervisory experience is required.
Skills and Abilities:
* Requires working knowledge of department services as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
* Working knowledge is generally learned on the job.
* Requires ability to operate computer equipment and other Food & Beverage computer systems.
* Prior knowledge of dish machines, kitchen, and floor cleaning equipment is expected.
* Requires reading, writing, and oral proficiency in the English language.
* Bi-lingual skills are preferred.
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