Wild Dunes Resort
Summary: The Steward Supervisor is responsible for the cleanliness, inventory and issuance of Banquet Equipment. S/he must follow the required procedures for handling, cleaning, disposing of food and beverages. The Banquet Steward Supervisor will assist to maintain the AAA Four Diamond Standards.
Essential Job Functions:
Polishes all required equipment including chafers, flatware, coffee and water pitchers Pulls and issues equipment as outlines on function pull sheet completed by captains Ensures equipment is properly rotated in use on events Responsible for inventory of equipment: Daily: Hollowware, Chafers Alternating weekly: China, Flatware, Glassware Organizes/Facilitates Quarterly inventory of all China, Glass, Silver Maintains inventory logs of all equipment, notifies Banquet Manager of shrinkage/discrepancies Prepares back aisle items for banquet functions Assists with traying of salads, entrees and desserts Keeps glassware organized at all times, storing dishware in the proper location Monitors trash levels in all cans and removes when needed Ensures clean working environment in back hall and loading dock area through daily sweeping and mopping Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance Experience & Education:
Prior stewarding experience preferred At least one-year supervisory experience preferred At least six months food & beverage experience required Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
Polishes all required equipment including chafers, flatware, coffee and water pitchers Pulls and issues equipment as outlines on function pull sheet completed by captains Ensures equipment is properly rotated in use on events Responsible for inventory of equipment: Daily: Hollowware, Chafers Alternating weekly: China, Flatware, Glassware Organizes/Facilitates Quarterly inventory of all China, Glass, Silver Maintains inventory logs of all equipment, notifies Banquet Manager of shrinkage/discrepancies Prepares back aisle items for banquet functions Assists with traying of salads, entrees and desserts Keeps glassware organized at all times, storing dishware in the proper location Monitors trash levels in all cans and removes when needed Ensures clean working environment in back hall and loading dock area through daily sweeping and mopping Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance Experience & Education:
Prior stewarding experience preferred At least one-year supervisory experience preferred At least six months food & beverage experience required Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally