Assistant Stewarding Manager-Graduate at Marriott International, Inc.

Job Details

• Assists in the management of 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.
• Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Core work Activities
Assisting In Managing Day-to-Day Operations:

• Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass and silver inventories.
• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Inspects supplies, equipment, and work areas in order to verify 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).
• Follows loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for serviceware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Verifies all food holding and transport equipment is in working order.
• Verifies compliance with all applicable laws and regulations.
• Verifies 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.

Assisting In Leading Kitchen Team:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
• Verifies and assists with maintaining the productivity level of employees.
• Serves as a role model to demonstrate appropriate behaviors.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognizing the contributions of team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees.
• Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
• Strives to improve service performance.
• Solicits employee feedback.
• Understands the impact of department’s operation on the overall property financial goals and objectives.

Ensuring Exceptional Customer Service:

• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
• Manages day-to-day operations, verifies that 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.

Assisting In Managing And Conducting Human Resource Activities:

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Assists with recruiting, interviews, hiring and promoting employees in the organization.
• Trains employees in safety procedures.
• Provides feedback to individuals based on observation of service behaviors.
• Reviews employee satisfaction results to identify and address employee problems or concerns.
• Verifies that property policies are administered fairly and consistently.
• Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
• Participates in employee progressive discipline procedures.

Candidates Profile
Education And Experience:

• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area.