Stewarding Manager

Role Overview

Stewarding Manager at Marriott International. The role is based at a Le Méridien property and manages daily kitchen utility operations and staff across dish room, night cleaning, back dock, banquet plating and food running.

Company Overview

Le Méridien is inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Le Méridien is part of the Marriott International portfolio of brands. The company is dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity, and actively fosters an environment where the unique backgrounds of associates are valued and celebrated.

Role Purpose

To manage daily kitchen utility operations and supervise kitchen employees not actively engaged in cooking, including dishwashers and kitchen helpers. The role strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Key Responsibilities

Managing Day-to-Day Operations

• Order and manage necessary supplies.
• Ensure workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedule events, programs, activities, and the work of others.
• Monitor the inflow of ordered materials and the maintenance of current materials.
• Inform and update executives, peers, and subordinates on relevant information in a timely manner.
• Supervise dishroom shift operations.
• Perform all duties of utility employees as necessary.
• Manage all equipment, china, glass, and silver and ensure adequate clean supplies of each.
• Coordinate banquet plating and food running with Banquet Chef and Banquet Maitre'd.
• Operate and maintain all department equipment and report malfunctions.
• Enforce proper breakdown procedures for banquets, restaurants, room service, and employee cafeteria.
• Conduct china, glass, and silver inventories.
• Purchase appropriate supplies and manage inventories according to budget.
• Interact with vendors and Health Department representatives as required.
• Ensure employees maintain required food handling and sanitation certifications.
• Comprehend budgets, operating statements, and payroll progress reports as needed to assist in financial management of the department.
• Schedule employees to business demands and track employee time and attendance.
• Manage payroll administration.
• Ensure compliance with all Food & Beverage policies, standards, and procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

Leading Kitchen Team

• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial and business decision-making.
• Demonstrate honesty and integrity and lead by example.
• Supervise and manage employees and manage all day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence.
• Provide leadership, vision, and direction to bring together and prioritize departmental goals in a way that is efficient and effective.
• Ensure and maintain the productivity level of employees.
• Serve as a role model to demonstrate appropriate behaviors.
• Achieve and exceed goals including performance goals, budget goals, and team goals.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Ensure regular ongoing communication with employees to create awareness of business objectives and communicate expectations.
• Recognize performance and produce desired results.
• Participate in the management of the department's controllable expenses to achieve or exceed budgeted goals.
• Understand the impact of the department's operation on the overall property financial goals and objectives.
• Manage to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

• Attend meetings and communicate with executives, peers, and subordinates to improve quality of service.
• Manage day-to-day operations and ensure quality, standards, and meeting the expectations of customers on a daily basis.
• Empower employees to provide excellent customer service.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.

Managing and Conducting Human Resource Activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruit, interview, select, hire, and promote employees in the organization.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Solicit employee feedback and utilize an open door policy.
• Review employee satisfaction results to identify and address employee problems or concerns.
• Participate in employee progress discipline procedures.
• Observe service behaviors of employees and provide feedback to individuals.

Qualifications & Experience

High school diploma or GED and four years of experience in procurement, food and beverage, culinary, or a related professional area.

OR

Two-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, and two years of experience in procurement, food and beverage, culinary, or a related professional area.

Additional Information

• Marriott International is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.