Steward Job at Marriott Bonvoy (Sao Paulo)

Job Description

Manages the daily kitchen utility operations. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and associate satisfaction while maintaining the operating budget.

Job Responsibility

Manages the daily kitchen utility operations
Supervises kitchen associates not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)
Orders and manages necessary supplies
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Assists with an effective dish room equipment repair and maintenance program
Conducts china, glass and silver inventories
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd
Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria
Ensures compliance with all Food & Beverage policies, standards and procedures
Ensures compliance with all applicable laws and regulations
Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards
Inspects food holding and transport equipment and maintains in working order
Manages all equipment, china, glass and silver and ensures adequate clean supplies of each
Operates and maintains all department equipment and reports malfunctions
Performs all duties of utility associates as necessary
Purchases appropriate supplies and manage inventories according to budget
Supervises dish room shift operations
Knows and implements brand’s Safety Standards
Attends meetings and communicates with executives and peers as an effort to improve quality of service
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Empowers associates to provide excellent customer service
Sets a positive example for guest relations
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Recruits, interviews, selects, hires, and promotes associates in the organization
Brings issues to the attention of the department manager and Human Resources as necessary
Ensures property policies are administered fairly and consistently
Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs
Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job

Requirements

High school diploma or GED
4 years experience in the procurement, food and beverage, culinary, or related professional area
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the procurement, food and beverage, culinary, or related professional area

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