Description

• Stewarding Lead

• Tips
• Discretionary incentives

• Medical, Dental, and Vision insurance
• Short-Term and Long-Term Disability coverage
• Supplemental Life and Accident Insurance
• Sick time in accordance with state law

• Must have the legal authorization to work in the United States
• Must be able to work weekends and holidays
• Must have reliable transportation.
• Should have at least 1 year of steward/dishwasher lead experience.
• Willing to work on weekends and holidays.
• Willing to do heavy lifting.

• Oversee the cleaning, sanitation, and organization of banquet kitchens, dish rooms, and storage areas.
• Ensure all banquet equipment, including dishes, glassware, and silverware, is clean, polished, and ready for use.
• Monitor the cleanliness and condition of floors, walls, and other surfaces in the stewarding areas.
• Assist in the setup and breakdown of banquet events, focusing on the handling and placement of kitchen and service equipment.

• Lead and manage the stewarding team during banquet events, assigning tasks and ensuring efficient workflows.
• Train stewarding staff on proper cleaning, sanitation, and safety procedures.

• Track and manage inventory of banquet equipment, cleaning supplies, and chemicals, ensuring adequate stock levels.
• Report any equipment damage or maintenance needs to the Banquet or Stewarding Manager.

• Ensure all stewarding activities comply with health, safety, and sanitation regulations.
• Conduct regular inspections to maintain cleanliness and prevent hazards.
• Collaboration and Communication:
• Act as a liaison between the kitchen, banquet, and stewarding teams to ensure seamless operations.
• Communicating effectively with the Banquet Manager and other team leads to address any operational challenges.

• Maintain records of cleaning schedules, inventory usage, and equipment maintenance.
• Provide feedback and reports to the Banquet or Stewarding Manager after each event.

• High school diploma or equivalent; a degree or certification in Hospitality Management is a plus.
• At least 1-2 years of experience in F&B,stewarding or banquet operations, with leadership experience preferred.
• Strong understanding of sanitation and safety regulations in food service environments.
• Excellent organizational and multitasking skills.
• Strong leadership and communication abilities to manage and motivate a team.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
• Must be fully bilingual (English & Spanish).

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