Job Description

Job Description

Job Description

About the Role:

The Steward / Busser / Dishwasher Supervisor plays a crucial role in maintaining the cleanliness and efficiency of the dining environment at St Regis in Sarasota. This position is responsible for overseeing the daily operations of the stewarding department, ensuring that all dishes, utensils, and kitchen equipment are properly cleaned and sanitized. The supervisor will lead a team of stewards and bussers, providing training and support to ensure high standards of service and hygiene are met. Additionally, this role involves coordinating with kitchen staff to manage the flow of dishes and maintain an organized workspace. Ultimately, the supervisor's efforts contribute to an exceptional dining experience for our guests, reflecting the high standards of the St Regis brand.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience in a supervisory role within a restaurant or hospitality environment.
• Strong understanding of health and safety regulations related to food service.

Preferred Qualifications:

• Culinary or hospitality management degree.
• Experience with inventory management and ordering processes.

Responsibilities:

• Supervise and coordinate the activities of stewards, bussers, and dishwashers to ensure efficient operations.
• Train and mentor team members on proper cleaning techniques, safety protocols, and service standards.
• Monitor inventory levels of cleaning supplies and kitchen equipment, placing orders as necessary.
• Ensure compliance with health and safety regulations, maintaining a clean and organized work environment.
• Collaborate with kitchen and front-of-house staff to facilitate smooth service and address any operational challenges.

Skills:

The required skills for this position include strong leadership and communication abilities, which are essential for effectively managing a diverse team and ensuring that all members are aligned with the restaurant's goals. Attention to detail is crucial, as the supervisor must ensure that all cleaning and sanitation practices meet the highest standards. Problem-solving skills will be utilized daily to address any operational issues that arise, ensuring a seamless dining experience for guests. Time management skills are also important, as the supervisor will need to prioritize tasks and delegate responsibilities efficiently. Preferred skills, such as knowledge of inventory management, will enhance the supervisor's ability to maintain adequate supplies and contribute to the overall efficiency of the kitchen operations.

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