Hotel Job Level: 4 – Assistant Manager

Directly Reports to: Executive Chef

Assigned Department: Food and Beverage – Culinary

Key Responsibilities

Job Summary

In accordance with the policies, procedure and standards of The Lind Hotels, under the supervision of the Executive Sous Chef , the Chief Steward manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.)

Essential Duties and Responsibilities

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs;
• Monitors the inflow of ordered materials and the maintenance of current materials;
• Conducts china, glass and silver inventories;
• Controls inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel;
• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards;
• Investigates reports and follows-up on employee accidents;
• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each);
• Supervises employees’ ability to follow loss prevention policies to prevent accidents and control costs;
• Enforces proper cleaning routines for service ware, equipment, floors, etc;
• Enforces proper use and cleaning of all dish room machinery;
• Ensures all food holding and transport equipment is in working order;
• Ensures compliance with all applicable laws and regulations;
• Ensures compliance with food handling and sanitation standards;
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner;
• Manages all day-to-day operations;
• Understands employee positions well enough to perform duties in employees’ absence;
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective;
• Ensures and maintains the productivity level of employees;
• Serves as a role model to demonstrate appropriate behaviors.

Required Qualifications

Required Skills

• Ability to delegate appropriately;
• Organizational skills;
• Ability in multitasking and time-management.

Qualifications

• Good knowledge on Health and safety Procedure and implementation;
• Commitment to delivering a high level of customer service;
• Must be able to work overnight, weekends and holidays;
• Must be able to communicate clearly and, efficiently with team members, guests, and management;
• Well groomed and presentable at all times.

Experience

• Experience in a 5-star or luxury hotel;
• 3 to 5 years related experience, or equivalent combination of education and experience.

Key Internal Relationships

• Hotel Employees;
• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.