Assistant Stewarding Manager

Cheyenne Mountain Resort•Colorado Springs, CO

58d•$55,000

About The Position

Cheyenne Mountain Resort, Destination by Hyatt is seeking individuals with unmatched service. Hyatt colleagues work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you. Our mission is to care for people so they can be their best! Cheyenne Mountain Resort opened in 1985 and sits on 25 acres of land. The 4-Star Full Service property is nestled in the lush greens of Southern Colorado Springs and oversees impressive mountain views, along with exciting activities like golf, swimming, and tennis. These allow for the unique experience that you can only get at this resort. Salary starting at $55,000mensurate with experience. Position Overview: The Assistant Stewarding Manager is responsible in enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment's. Main responsibilities include dish washing operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.

Requirements

A true desire to satisfy the needs of others in a fast-paced environment
Refined verbalmunication skills
Ability to stand for long periods of time
Ability to lift, pull, and push a moderate weight (about 50 pounds)
Must be able to work a flexible schedule, including weekends and holidays

Responsibilities

Supervise the duties of all stewarding department employees, facilities, operation and costs.
Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed andpleted.
Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
Assist Chefs and kitchen staff with various tasks as needed.
Check more specifically the proper use of chemicals and washing accessories.
Coordinate with the Executive Chef and/or Executive Sous Chef in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
Coordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
Assist in the location, movement and storage of banquet operational equipment.
Assist in the stock take of equipment and other items as required.
Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
Work with all departments to ensure items that are required for service are available when needed.
Take all necessary actions to reduce the loss of silverware / flatware.
Take all necessary actions to reduce breakage of china and glassware.
Supervises employees' ability to follow loss prevention policies to prevent accidents and control costs.
Enforces proper cleaning routines for service ware, equipment, floors, etc.
Enforces proper use and cleaning of all dish room machinery.
Ensures all food holding and transport equipment is in working order.
Ensurespliance with food handling and sanitation standards.
Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
Assist in Inventory of materials every month.
Prepare monthly reports on shortages in china, silverware, and equipment and requisition replacements as required while following budget guidelines.
Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
Ability to work well under pressure in a fast paced environment.
Ensures disciplinary procedures and documentation arepleted according to Standard Operating Procedures.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Celebrates successes by publicly recognizing the contributions of team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model for the stewarding teams to demonstrate appropriate behaviors.
Carry out any other reasonable task set by the resort's management.