Stewarding Supervisor

Job Summary

To maintain kitchen sanitation, equipment and product accessibility and availability so that the kitchen team can create “World Class” cuisine. Results are achieved through excellent organizational skills and attention to detail while living The Levy Difference.

Major Areas of Responsibility

All performance standards are achieved through the use of the Core Signatures guidelines.

Operations

• Ensures that product is fresh and available to meet culinary needs
• Monitors product quality regularly according to Levy Purchasing guidelines
• Ensures the culinary team has the necessary equipment and supplies
• Maintains storage areas to ensure product is accessible
• Has strong attention to detail
• Ensures team members have the tools necessary to complete their jobs
• Ensures show quality standards are maintained at all times
• Supports and communicates Company initiatives
• Ensures proper execution of preventive maintenance schedule as set forth by Director of Operations

Controls

• Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels
• Employs good safety and sanitation practices
• Practices proper product control and handling of all inventory and equipment
• Monitors invoices to ensure charges are within agreed upon parameters
• Ensures team members adhere to Levy Restaurants Company guidelines as stated in team member training manual and employee handbook
• Achieves assigned delegation budget goals
• Thoroughly and accurately uses applicable Levy systems (BOSS, Point-of-sale, WFM and more)

Team

• Promotes a cooperative work climate, maximizing productivity and morale
• Uses all performance management tools to provide guidance and feedback to team
• Conducts regular scheduled meetings to ensure lines of communication are open between management and team members
• Interviews, hires, trains, and develops team members according to Levy Restaurants guidelines
• Displays a positive attitude towards team members

Job Requirements

• Able to communicate effectively with management team, guests and team members by speaking and comprehending English
• English reading, writing, math and computer skills required
• Stamina to work 60 hours or more per week
• Must be able to work extended shifts of 10 hours or more as business dictates
• Must be flexible with schedule and able to work different shifts
• Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains
• Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift