Steward Supervisor

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture. 

JOB OVERVIEW

Responsible to supervise, plan and coordinate all processes within the Stewarding Department. The Stewarding Supervisor is responsible for the operation and performance of the department in the absence of the Management team. Assists with directing and overseeing the performance and activities associated with the cleaning and sanitizing of the hotel’s facilities and equipment. 

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Use correct cleaning chemicals for designated items, according to OSHA regulations. 
• Lead activities of cleanliness in accordance with Faena Standards. 
• Manage daily administrative duties of Stewarding Department
• Ordering of supplies & equipment when needed
• Ensure that sanitation inspection is completed accordingly in a timely manner. 
• Set up and organize workstation with designated staff, supplies and equipment; 
• Report shortages of inventory/products to Management. Replenish as needed throughout the shift.
• Check the working condition of dishwashing machine in accordance with specifications; rectify any deficiencies.
• Fill the dishwashing machine with specified amounts of designated chemicals. Ensure the temperature level of each cycle is set to standard.
• Organize the breakdown area for drop off of dirty wares. 
• Inspect the cleanliness and condition of all washed wares and rewash wares not meeting standards.
• Monitor usage of dishwashing machine and chemicals to maximize consumption of water and chemicals.
• Maintain cleanliness and working condition of back of the house areas including kitchens and walk-ins. 
• Breakdown and clean dishwashing machine and work areas.
• Stock kitchen lines with designated cleaned wares, utensils and equipment.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Transport mats to the loading dock and clean.
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from Kitchen and work areas to Dumpster; empty and clean. Adhere to recycling regulations.
• Clean garbage compactor and area as assigned.
• Fill burnishing machine with specified amounts of water and designated chemicals.
• Follow schedule to burnish and paste polish specified silver wares.
• Remove excess food, debris and film from soiled silver before polishing.
• Paste polish designated wares.
• Load silver into burnishing machine, follow specifications and burnish.
• Burnish only designated wares in the machine.
• Breakdown and clean burnishing machine.
• Set up designated wares for Banquet functions and transport to function area.
• Set up equipment on buffet tables as directed for specified functions.
• Set up all Kitchen equipment and plate requirements.
• Retrieve designated amounts of bread/rolls, butter, milk, cream, dressings, cold appetizers and desserts and other food items from the kitchen and transport to Banquet service area.
• Assist in breaking down buffet tabletop items and transport to designated areas.
• Return all unused food items from Banquet service areas to designated kitchen section and assist Kitchen personnel in the breakdown all items.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
• Organize and restock work areas for next shift.
• Process Closing Checklist.
• Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts

PHYSICAL ABILITIES

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond to dangerous situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Remain in stationary position for 8 or more hours throughout work shift
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

• Work is performed in the kitchen locations of the property. Exposure to chemical cleaning solvents.