Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep.
It is the mission and intent of this position that the incumbent will take full responsibility for the stewarding department operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of the Executive Steward.
Essential Duties and Responsibilities:
Provide supervisory guidance and support to all colleagues in the Stewarding Department. Follow the standard and procedure for the department.
Follow the goals and mission for the stewarding department and take ownership of any issues regarding to stewarding. Provide support for the employees in any problem or situation.
Supervise and follow the colleague’s schedule. Involve prepare weekly schedules for staff. Set example for all colleagues to emulate by complying with all hotel policies and procedures.
Attends all scheduled and mandatory meeting.
Help to do inventory of china, glasses, silverware and hollowware from the outlets and main storage. Provide enough equipment (china, glass, silver) to the outlets and banquet for their operation.
Inventory and control of chemical supplies.
Maintain a good working relationship with other departments. Establish good communication and relationships with the colleagues.
Supervise and revise all steward work station, storage, they must be clean and organize at all time.
Supervise and check at the end of the any function that the equipment clear clean and stored.
Supervise and follow the cleaning schedule for kitchen, pastry, garde manger, banquets, cafeteria, and coolers.
Assist and provide equipment for banquets function and set-up. Assist and help banquet kitchen plate up.
Walk-through with night cleaner by weekly to ensure cleanest of kitchen area and recommendation.
Pay attention and listen to any comments, opinions or problems from the stewarding employees.
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education: High School diploma or equivalent vocational training certificate, Knowledge of specific hospitality application is desirable.
License/Certification: Sanitation and Hygiene Certificate is desirable.
Experience: Should have a minimum of 1-2 Years of experience as Supervisor in Hotels with similar Style and Standards
Basic Expectations: Demonstrates knowledge of all Stewarding operations. Be able to plan and prepare for restaurant, Banquet, bar and room service operations. Be able to prepare and also train Stewarding staff of such basic items like preparation, Cleaning and sanitation back of the house area.
Supervisory Responsibilities: Responsible for managing the Stewarding /Kitchen environment includes Stewards. Assist in training, planning, directing work; addressing complaints and resolving problems, and promoting department Standard of Excellence.
Language Skills: Must have good working knowledge of the English language ability to read, write and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.
Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.
Reasoning Ability: To apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.
Physical Ability: Sitting, standing/walking. Lift and or move up to 20-30 pounds, lift and move up to 50lbs occasionally. Sitting: 1/2 hours per day. Standing/walking: 6/7 hours per day. Stair climbing occasionally. Squatting/kneeling: occasionally. Finger movements: continuous. The use of hands, elbows, feet and knees. Sight for using computer and doing paper work. Must be able to climb stairs.
Standards of Conduct:
The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.