POSITION SUMMARY

Under the general guidance of the Chief Steward, the Stewarding Supervisor is responsible to lead, assist and supervise the daily operations of the Stewarding department, showing care and inspection of all flatware, tableware and kitchen equipment, inventory of chemicals and equipment to ensure a superior standard. In addition, this position will be required to work closely with other departments to ensure smooth workflow within the division.

KEY RESPONSIBILITIES

The key responsibilities of the Stewarding Supervisor include but are not limited to:

- Lead and supervise the Stewarding team in all aspects of the department and ensure the smooth operation of the Stewarding function; Oversee the day-to-day operations of the stewarding department in the absence of the Manager
- Monitor work hours, scheduling and vacation planning of Stewarding associates while adhering to budgeted labour costs based on hotel occupancy and work volumes; review the schedule regularly to ensure the ‘right number of associates are in the right place at the right time’.
- Work closely together with other departments to ensure the smooth flow of work in food preparation and F&B; service, including restaurant events, banquet set-ups, dish-up, buffets and breakdown.
- Ensure cleanliness of the areas through proper job task lists and cleaning schedules for consistent high level of compliance with Hotel Standards and Vancouver Coastal Health authorities’ expectations.
- Ensure upkeep of all equipment through periodic planned scheduling of special cleaning and polishing.
- Monitor and manage equipment inventory audits to ensure optimum work resources.




- Maintain a safe working environment in all sections of stewarding within the kitchens.
- Participate in recruitment, selection, training and performance management of all Stewarding associates; act as a resource to associates.
- Performs other duties within Food and Beverage, as assigned or required.

Physical Demands

- Physically capable of heavy labour assignments including pushing, pulling, lifting and standing for long periods of time.

COMPETENCY PROFILE

The successful candidate will be a committed guest service-oriented professional who leads by example, setting standards of excellence for work to be completed. This person will be able to manage multiple priorities and tasks with a willingness to approach new challenges and adjust plans to meet priorities. This position will require the candidate to work within a team environment and be a strong communicator.

SELECTION CRITERIA

- Candidate must have a minimum of six (6) months of experience in a large-scale food and beverage operation; Stewarding and Kitchen department preferred; Supervisory experience is considered an asset.
- Have excellent verbal communication & interpersonal skills; Fluent written and spoken English.
- Demonstrated knowledge of safety standards and WHMIS.
- Certified in Food Handling and Food Safe 1 required.
- Demonstrated organizational skills with an excellent eye for detail are a must.
- Proven ability to handle high stress and work under frequent peak period conditions.
- Computer Skills - Demonstrated ability with regard to computer skills, including an intermediate level of Microsoft Office Suite
- Diploma/degree in Hospitality Management preferred.

Pay: $30.35 per hour

Benefits:

- Adaptable schedule

Work Location: In person

📌 Stewarding Supervisor (Canada)
🏢 Pan Pacific Vancouver
📍 Canada