Assistant Kitchen Stewarding Manager, Marriott Bonvoy

Assistant Kitchen Stewarding Manager

Marriott Bonvoy

Location:

India, Indore

Category:

Hospitality and Tourism

Contract Type:

Not provided

Salary:

Not provided

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Job Description:

Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Job Responsibility:

Assists in managing daily kitchen utility operations and staff
Orders and manages necessary supplies
Schedules events, programs, and activities
Monitors the inflow of ordered materials
Conducts china, glass and silver inventories
Controls inventories of food, equipment, smallware, and liquor
Inspects supplies, equipment, and work areas
Investigates reports and follows-up on employee accidents
Manages all equipment, china, glass and silver
Enforces proper cleaning routines for serviceware, equipment, floors, etc
Enforces proper use and cleaning of all dish room machinery
Verifies all food holding and transport equipment is in working order
Verifies compliance with all applicable laws and regulations
Verifies compliance with food handling and sanitation standards
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
Assists with management of employees and management of all day-to-day operations
Verifies and assists with maintaining the productivity level of employees
Serves as a role model to demonstrate appropriate behaviors
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
Communicates performance expectations in accordance with job descriptions for each position
Establishes and maintains open, collaborative relationships with employees
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
Strives to improve service performance
Solicits employee feedback
Understands the impact of department's operation on the overall property financial goals and objectives
Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service
Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers on a daily basis
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Assists with recruiting, interviews, hiring and promoting employees in the organization
Trains employees in safety procedures
Provides feedback to individuals based on observation of service behaviors
Reviews employee satisfaction results to identify and address employee problems or concerns
Verifies that property policies are administered fairly and consistently
Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage
Participates in employee progressive discipline procedures

Requirements:

High school diploma or GED
3 years experience in procurement, food and beverage, culinary, or related professional area
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
1 year experience in procurement, food and beverage, culinary, or related professional area

Additional Information:

Job Posted:

March 23, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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