Hyatt Hotels
Job Scope
Responsible for the daily management of Stewarding department, including staff supervision, maintenance and inventory of all equipment, and ensuring cleanliness and sanitation of all Food and Beverage areas. Primary duty consists of the performance of office or non-manual work directly related to management or general business operations of the hotel or the hotel’s customers; and whose primary duty includes the exercise of discretion and judgment with respect to matters of significance.
Job Functions
Supports Executive Chef in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
Assists in preparation of department schedules and payroll.
Communicate with Food and Beverage department heads to ensure all needs are met.
Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment.
Performs General Storeroom inventory of china, silver, and glassware on quarterly basis.
Assists Executive Steward in controlling breakage of Food and Beverage equipment.
Supervise banquet function preparation and breakdown.
Monitors work of outside contractors
Prepares daily work assignments and delegates to staff.
Ensures that all department standards are met (i.e.. uniforms, tools and equipment, safety and chemical usage, and sanitation)
Responsible for daily operation of employee cafeteria
Other responsibilities as assigned.
Qualifications Essential:
2’s experience in supervising stewarding operations, or a combination of education and experience that provides the skills necessary for this position.
NYC Department of Health Food Handling Certification, or similar certification
Desirable:
Knowledge of OSHA Standards
Proficiency in Spanish or French
Salary range - $65,000 - $80,000
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Job Functions
Supports Executive Chef in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
Assists in preparation of department schedules and payroll.
Communicate with Food and Beverage department heads to ensure all needs are met.
Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment.
Performs General Storeroom inventory of china, silver, and glassware on quarterly basis.
Assists Executive Steward in controlling breakage of Food and Beverage equipment.
Supervise banquet function preparation and breakdown.
Monitors work of outside contractors
Prepares daily work assignments and delegates to staff.
Ensures that all department standards are met (i.e.. uniforms, tools and equipment, safety and chemical usage, and sanitation)
Responsible for daily operation of employee cafeteria
Other responsibilities as assigned.
Qualifications Essential:
2’s experience in supervising stewarding operations, or a combination of education and experience that provides the skills necessary for this position.
NYC Department of Health Food Handling Certification, or similar certification
Desirable:
Knowledge of OSHA Standards
Proficiency in Spanish or French
Salary range - $65,000 - $80,000
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