With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Stewarding Supervisor under the general guidance of the Executive Chef, oversees and supervises all aspects of stewarding operation during a shift, in adherence to Hilton policies and procedures. This role ensures that the cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained in accordance to established quality standards.
What will I be doing?
As the Stewarding Supervisor, you will be responsible for performing the following tasks to the highest standards:
• Maintain a high customer service focus with customers in mind.
• Possess a positive attitude, take responsibility and initiative to resolve issues and communicate clearly with customers and colleagues.
• Responsible for guiding the stewards in their jobs.
• Assist the Executive Chef to control and analyze on an on-going basis the cleanliness of kitchen areas, banquet rooms (back of the house), equipment and utensils, operating and cleaning supplies, as well as team members' payroll, related costs, breakage and loss.
• Provide sufficient cleaning supplies and equipment which are in accordance with sanitation standards and in good condition to the outlets and kitchen sections, for stewarding operation during a shift.
• Responsible for the results in implementing the cleaning schedule.
• Take daily inventory and make requisition of cleaning supplies.
• Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment.
• Maintain and update the steward operating manual, chemical charts and cleaning charts for the team's reference.
• Prepare and monitor the requisitions of all chemicals and equipment.
• Conduct and prepare the monthly operating equipment inventory.
• Report and monitor the breakage and loss report for operating equipment.
• Keep the storeroom in order.
• Maintain the polishing machine and the deoxidizing bath in perfect order.
• Operate and maintain the automatic dish-washing machine and other cleaning equipment.
• Provide the restaurants with sufficient dishes.
• Clean the floor and the tiles in the kitchen, corridors and stewarding areas.
• Assist the Executive Chef to check that all areas of the kitchen, Staff Restaurant, and storerooms are up to sanitation standards.
• Complete the FSMS checklist in preparation for service.
• Check reservations for the day, ensure that the team is aware of busy areas in the operation.
• Perform all duties and responsibilities safely for yourself and others in the workplace.
• Assist Waiters, Bar Attendants and Kitchen team members where required.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.