Description

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.

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 and 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 sous 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
• Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
• Oversees par stocks for Food and Beverage Outlets on daily basis and issues appropriate equipment
• Performs General Storeroom inventory of china, silver, and glassware on quarterly basis
• Control breakage of Food and Beverage equipment
• Supervise banquet function preparation and breakdown
• Monitors work of outside contractors
• Prepares daily work assignments and delegates to staff
• Ensures that all department standards are met (i.e.. uniforms, tools and equipment, safety and chemical usage, and sanitation)
• Responsible for daily operation of employee cafeteria
• All other responsibilities as assigned
• Able to step in kitchen operation as needed to perform expo, call arounds for cooks, and understand kitchen operations

Qualifications

ESSENTIAL QUALIFICATIONS:

• 2 years' experience in supervising stewarding operations, or a combination of education and experience that provides the skills necessary for this position

DESIRABLE:

• NYC Department of Health Food Handling Certification, or similar certification

KNOWLEDGE, SKILLS, & ABILITIES:

ESSENTIAL:

• Knowledge of stewarding equipment and operating procedures
• Must have demonstrated experience in leading, training, evaluating and disciplining staff
• Demonstrated ability to use good judgment, meet deadlines, work under pressure, and delegate responsibilities
• Ability to speak, read and write English
• Sensitivity and responsiveness to employee needs and concerns
• Strong written and verbal (English) communication skills
• Demonstrated initiative, attention to detail and follow through
• Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
• Ability to work flexible schedule to include weekends and holidays
• 3-5 years of hotel management or supervisory experience is preferred
• Strong leadership skills are highly recommended
• Must be able to work in a fast-paced environment
  
  Salary Range - $70,000 - $85,000 Annually

All qualified candidates will receive consideration for employment without regard to race, color,
religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran
status