Job Description

Responsible for all Cleanliness, production and sanitary control for all food outlets and banquet facilities to the highest standards or quality. Maintains a clean and sanitary kitchen, all support areas. Has the ability to follow all cleaning schedules. Perfectly clean silver, glasses, pots, pans, plates and well organized work area. Maintain and contribute to a positive work environment.

Work Requirements

• Knowledge of sanitation standard, health codes, MSDS/Chemical listings and OSHA laws and regulations as they pertain to the hotel industry.
• Comprehensive knowledge of food and beverage preparation, service standards, guest relations and etiquette.
• Maintain the inventory and initiate all equipment purchase requisitions for china, silverware, glassware, linen and small equipment.
• Maintain inventory and order cleaning supplies from the contracted supplier.
• Establish and maintain systems and methods of operations necessary to supply outlets and production areas with lean and correct china, glassware, tableware and equipment.
• Establish and maintain systems and methods to minimize cost through breakage, loss and excessive chemical use.
• Meet budgeted labor projections. Forecast labor weekly and track daily.
• Develop budgets, forecast and monthly inventory.
• Direct the staff in maintaining the cleanliness of the restaurants and kitchens to include but are not limited storage areas, loading docks, employee restrooms, linen room and refuse storage.
• Develop and implement a sanitation checklist.
• Develop, implement and enforce opening and closing duties for all positions.
• Maintain cleanliness of china, glassware, silverware, linen and small equipment.
• Responsible for the equipment storage areas and issuance of the equipment for the Food and Beverage department.
• Maintains the cleanliness and maintenance of house equipment –stoves, refrigerators, ovens icemakers, walk-ins, dish machines, coffee makers, etc.
• Manage and oversee the ordering, storage and issuing of linens and uniforms.
• Distribute “Banquet Event Orders” and assignments applicable to the Stewarding Department daily and weekly.
• Select, supervise, schedule, train, hold departmental meetings, counsel, evaluate, enforce company policy and handle all administrative functions for all members of the department in accordance with established standards for safety, productivity and performance. Review time and attendance daily and enforce employee-scheduled times. Perform administrative duties – Attendance Records, Employee Performance, and Health Inspection records.
• Provide staff to tray up entrees for banquet events.
• Coordinate services with other department heads.
• Perform other duties and projects as assigned.

Qualifications

• Bachelor’s Degree preferred.
• Previous experience working in a Stewarding Department.
• Minimum of seven years progressive leadership experience in an upscale establishment.
• Previous experience working in a high end catering or banquet setting in a hotel preferred.
• Must obtain ServSafe Managers Certification with 3 months of hire.
• Basic mathematical and computer skills required.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Competent at working independently on recurring projects.

The Galt House Hotel offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in the associate cafeteria, complimentary parking, a discounted monthly TARC bus pass and much more.

The Galt House Hotel is a Drug Free Workplace, creating a culture of care where diversity is welcomed.