Chief Steward

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures.
Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
The ability to work closely with the Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service; oversee Stewarding functions in relation to banquets set-up and service.
Work harmoniously and professionally with co-workers and supervisors.