Stewarding Supervisor

What is the #1 trait of our staff members? A great attitude!

Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! We are looking for qualified candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun.

The Lodge & Club at Ponte Vedra Beach is one of the top places to work on the beach in Northeast Florida, so come join our extraordinary team and see why!

JOB SUMMARY:

• The Stewarding Supervisor is responsible to standardize, maintain, and continuously improve quality of cleanliness and maintenance in all back of house F&B areas in accordance with club & resorts standards.

ESSENTIAL JOB FUNCTIONS:

• The overall cleanliness of all F&B related BOH/FOH areas
• Monitor and evaluate staffing levels and hire, train and motivate staff to ensure adequate guidance and resources exist to accomplish established objectives
• Develops highly skilled, successful employees, sets realistic and measurable service standards and goals
• Oversees and / or conducts inspections of back of the house areas for cleanliness and maintenance of equipment
• Supervises the cleaning necessary to meet the requirements of the The Lodge & Club standards
• Schedules and Supervises Routine Deep Cleaning of all F&B Related Areas
• Scheduling of Pest Control Treatments, Maintenance and Monitoring
• Monthly Inventory of F&B Outlets China, Glass and Silver
• Expense Tracking/Management of Cleaning Supplies
• Monthly Cost Transfers to F&B outlets of Tracked Cleaning Supplies
• Conducts internal health inspection in conjunction with the Executive Chef/ safety team
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands
• Continuously improves BOH related services by evaluating problems using feedback or data
• Keeps team well informed of property promotions and events
• Consistently follows company policies, procedures and industry regulations
• Practice and observe safety rules and regulations and ensure others to do the same.
• Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to Hotel requirements
• Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategies
• Addresses employee performance issues, coaches for improvement and provides ongoing feedback
• Inspect grooming and attire of staff; rectify any deficiencies
• Holds employees accountable
• Maintains accurate and up-to-date employee records, completes performance reviews in a timely fashion
• Ensures that cleanliness of all kitchen and stewarding equipment is adhered to
• Maintain complete knowledge of correct maintenance and use of equipment
• Responsible for training staff in the use of chemicals related to the department and proper methods for cleaning
• Responsible for the delegation of job duties to work force
• Oversees the disposal of trash and garbage
• Check storage areas for proper supplies, organization and cleanliness
• Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage
• Identify dish machine problems by inspecting washed wares; resolve problem situations, scheduling preventative maintenance
• Prepare contingency plans for equipment which cannot be repaired immediately
• Monitor and maintain pest control requirements in accordance with hotel standards
• Perform training sessions with staff, ensuring that service is technically proficient
• Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications
• Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards
• Respond to emergency situations accordingly
• Perform all other job-related duties as requested

EDUCATION AND EXPERIENCE:

• Minimum of 3 years' experience in a similar role I a high-volume food service or food processing environment

OTHER MININMUM QUALIFICATIONS:

• Able to manage team of 10-15 employees
• In-depth knowledge on latest cleaning and sanitation practices including chemicals
• Passionate approach to streamline operational procedures and increase productivity of department
• Excellent communication and administration skills
• Passion to explore and test latest technologies
• Applies best industry best practices
• Work requires effective communication in English, both verbal and written form in a professional manner
• Must present a neat and professional appearance
• Bilingual abilities are preferred but not required
• Flexibility with working various shifts

• PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

• Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds
• Ability to work in confined spaces
• Eye/hand coordination and manual dexterity
• Ability to distinguish letters, symbols, and colors
• Normal vision and hearing range
• Requires mobility
• Operate in a working environment that is subject to varying levels of cold, heat, and noise
• Observe and direct the actions of subordinates and to inspect any areas for which responsible
• Review and comprehend all necessary documentation
• Use the equipment associated with the position
• Effectively and efficiently move around kitchen and restaurant areas
• Work is physical in nature and requires physical mobility, including but not limited to bending, carrying, climbing, reaching, and twisting- these actions are required in order to monitor and inspect restaurant
• Must be able to lift up to 50 lbs.
• Must be able to obtain ServSafe Certification

Benefits

• Vacation Pay, Holiday Pay, Sick Pay
• Medical/Dental/Vision/Disability/Life Insurance
• 401(k)

The Lodge & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.