Stewarding Manager

Summary

Do you want to make a difference in the lives of those around you, be part of something bigger, and love where you work?

Join a community that values respect, integrity, inclusion, empathy, experimentation, and well-being. At Hyatt, diversity, equity, and inclusion are at the core of our purpose: to care for people so they can be their best.

Recently renovated with striking architecture, art, and bespoke culinary experiences, Park Hyatt Toronto offers a sophisticated, approachable luxury with a distinct character highlighting our Yorkville location.

**Why should you work at the Park Hyatt Toronto?**
- Complimentary meal during shift
- Paid medical days and paid personal days
- Employer RRSP Matching Contributions
- Complimentary hotel nights and discounts at Hyatt properties around the world
- Extended Health and Dental benefits for you and your dependents 30 days after joining
- Tuition reimbursement program
- 2023 and 2024 Great Place to Work Certified

About the Role**:Stewarding Manager**

Stewarding Manager is responsible to assist the F&B and Culinary teams to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running. You will also be instrumental in the ongoing development of new systems and ideas to keep the Stewarding department and Food and Beverage division at the cutting edge of our industry.

**DUTIES AND RESPONSIBILITIES**:

- Supervise the duties of all stewarding department employees, facilities, operation and costs.
- Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
- Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
- Direct and assist Stewards in order to make clean up more efficient.
- Ensure water temperature, and chemical levels are appropriate for cleaning and documented.
- Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
- Assist Chefs and kitchen staff with various tasks as needed.
- Check more specifically the proper use of chemicals and washing accessories.
- Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
- Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
- Assist in the location, movement and storage of banquet operational equipment.
- Assist in the stock take of equipment and other items as required.
- Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
- Work with all departments to ensure items that are required for service are available when needed.
- Take all necessary actions to reduce the loss of silverware / flatware.
- Take all necessary actions to reduce breakage of China and Glasswares.
- Supervises employees’ ability to follow loss prevention policies to prevent accidents and control costs.
- Enforces proper cleaning routines for service ware, equipment, floors, etc.
- Enforces proper use and cleaning of all dish room machinery.
- Ensures all food holding and transport equipment is in working order.
- Ensures compliance with food handling and sanitation standards.
- Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
- Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
- Ability to work well under pressure in a fast paced environment.
- Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Celebrates successes by publicly recognizing the contributions of team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
- Carry out any other reasonable task set by the Hotel’s Management.

**Qualifications**:

- At least 2 years' experience as an Assistant Chief Steward or Manager within hotel Food & beverage
- Service focused personality is essential
- Must have a flexible schedule, be highly motivated and quality driven
- Detail oriented yet able to excel while multi-tasking
- Able to accept responsibility and lead by example
- Computer skills as well as familiar with Microsoft Word, Excel, PowerPoint, and Outlook.
- Excellent communication skills
- Working in an unionized environment is an asset

**Your team and working environment**:

- Must be able to l