Position Overview:

Essential Duties & Responsibilities:

• Oversees and directs the operation of separate steward areas and directs the work of stewards, including:
• Assign and monitor completion of daily cleaning checklists;
• Monitor collection of trash for leased restaurants and venues;
• Ensure all chemicals, trash bags, detergents, towels and other equipment are delivered to proper areas;
• Organize equipment and supplies for orderly and efficient operations;
• Maintain health code standards in compliance with local, state, and federal rules, regulations, and laws.
• Participates in interview and hiring process for line-level stewards; trains all team members and temporary labor to Company standards; issues discipline when appropriate.
• Drafts and implements Standard Operating Procedures (SOPs) regarding use of equipment, chemicals and supplies and trains all stewards on processes related to SOPs.
• Prepares schedules based on a 10-day forecast; assesses working pace of team members and reallocates team member resources determined by business need.
• Maintains dish machine equipment in accordance with manufacturer standards.
• Walks the service floor; moves between steward service stations to ensure line staff are in assigned areas and to ensure each area is sufficiently staffed.
• Answers staff questions, troubleshoots problems, organizes staff breaks, processes requests for time off or leave.
• Enforces and corrects health code standards and serves as a point of contact for administrative or government agencies to conduct inspections.
• Oversees and manages staff for monthly deep-clean of scheduled areas.
• Serves as point of contact for outside vendor relations.
• Prepares and disseminates shift report.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma or equivalent.
• Must be able to obtain and maintain a valid Health Card, and any other certification or license, as required by law or policy.
• 3 or more years of experience in a steward role with preference given to those in a high-volume environment.
• 5+ years of experience in a stewarding management role.
• Extensive knowledge of health and kitchen guidelines, regulations, and laws.
• Demonstrated experience scheduling and assessing staffing needs in a fast-paced, frequently changing environment.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements:

• Lift or carry 20 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without a reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.