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CHIEF STEWARD

Salary undisclosed

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"1. Coordinates banquet equipment requirement and food pick up area with Banquet Chef and Banquet Manager. 2. Conducts china, glass and silver inventories. 3. Ensures compliance with food handling and sanitation standards. 4. Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage. 5. Strives to improve service performance. 6. Supervises dish wash machine operations and ensures compliance with all Food & Beverage policies, standards and procedures. 7. Sets a positive example for guest relations. 8. Knows and enforces proper use and cleaning of all dish wash machinery. 9. Follows proper handling and right temperature of all food products. 10. Inspects food holding and transport equipment and maintains in working order. 11. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 12. Trains staff in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. 13. Assists as needed in the interviewing and hiring of staff team members with appropriate skills. 14. Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. 15. Purchases appropriate supplies and manage inventories according to budget. 16. Observes service behaviors of associates and provides feedback to individuals. 17. Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job. 18. Uses all available on the job training tools for staff. 19. Ensures staff are cross-trained to support successful daily operations. 20. Supervises on-going training initiatives and conducts training when appropriate. 21. Investigates reports and follows-up on staff accidents. 22. Knows and enforces proper cleaning routines for service ware, equipment, floors, etc. 23. Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. 24. Buffet table are set according to menu."