Executive Stewarding Manager at MCR Hotels in Rosemont, IL

Chicago ORD IL Hyatt Regency

The Executive Stewarding Manager will be responsible for overseeing back of house kitchen operations related to cleanliness, sanitation and Stewarding staff. This role ensures compliance with health regulation and supports Food and Beverage operations by managing dishwashing, Banquet/Restaurant food prep and delivery., while delivering an excellent guest experience. The Executive Stewarding Manager will forecast, plan, and manage all food and beverage and equipment orders and staff. This person will maximize sales and revenue through customer satisfaction and team member engagement. Responsibilities: •Train workers in food preparation, and in service, sanitation, and safety procedures •Perform various financial activities such as scheduling and payroll •Supervise and participate in kitchen and dining area cleaning activities •Resolve customer complaints regarding food service •Control inventories of equipment and report shortages to designated personnel •Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services •Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations •Specify production and time sequences and workstation and equipment arrangements •Forecast staff, equipment, and supply requirements based on business demand •Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards •Assign duties, responsibilities, and workstations to employees in accordance with work requirements •Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems •Perform personnel actions, such as hiring and firing staff, providing employee orientation, training •Conduct supervisory activities, such as creating work schedules or organizing employee timesheets •Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety •Record production, operational, and personnel data on specified forms •Develop equipment maintenance schedules and arrange for repairs •Maintain compliance with OSHA, Food Safety and Sanitation regulations to meet local health and safety standards •Schedule parties and take reservations •Develop equipment maintenance schedules and arrange for repairs

Requirements: •Proven food and beverage management experience •Working knowledge of various computer software programs (MS Office, restaurant management software, POS) •Ability to spot and resolve problems efficiently •Mastery in delegating multiple tasks •Communication and leadership skills •Up to date with food and beverages trends and best practices •Ability to manage personnel and meet financial targets •Guest-oriented and service-minded •Culinary school diploma or degree in food service management or related field preferred