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.

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