Stewarding Supervisor

1. To assist the Back of House Manager in supervising and coordinating the activities of the staff, facilities, operation and cost
2. To set up and attend a weekly meeting with the Banqueting Headwaiter responsible for the requisitions and discuss set up timings and any possible issue with fulfilling the requisitions for the week ahead
3. To carry out a monthly stock take of operating equipment in banqueting areas and store and report to Back of House Manager
4. To assist and co-ordinate all set ups on the day of the event, brief and co-ordinate assigned team members to ensure all aspects of the function are covered e.g. clearing stations organised, plating team, service team and closing team are briefed and in place at the time required
5. To maintain clean, hygienic and safe standards within kitchen and Back Of House areas
6. To ensure cleanliness of work areas and maintenance of various cleaning equipment
7. To conduct spot checks on assigned areas to establish cleaning and mise-en-place needs
8. To ensure that silver, glassware, chinaware and kitchen equipment are properly washed, cleaned, dried and stored according to established standards
9. To ensure that the use of chemicals and machinery is adhered to as per COSHH and training standards in the department. No machinery or chemicals are to be used if you have not been trained
10. To ensure that all rubbish is removed from kitchen and back of house areas. Ensure the garbage area is kept clean, tidy and organised and report any waste contamination to the Back of House Manager
11. To keep kitchen, stewarding and back of house areas clean, tidy and safe
12. To organise own working area as and when required including:
a) Setting up equipment for the day’s service
b) Ensuring all equipment is clean, ready for service
c) Ensuring unnecessary equipment is removed from workplace to storage areas or designated areas
13. Perform stock take of Stewarding store weekly and order required items to maintain PAR level
14. Manage the Stewarding team rota daily on the Fourth Hospitality system
15. To ensure all mise-en-place requisitions are fulfilled to the required amount and in a timely manner
16. To ensure Landmark water is always available and to the level required as per business

1. To assist the Back of House Manager in supervising and coordinating the activities of the staff, facilities, operation and cost
2. To set up and attend a weekly meeting with the Banqueting Headwaiter responsible for the requisitions and discuss set up timings and any possible issue with fulfilling the requisitions for the week ahead
3. To carry out a monthly stock take of operating equipment in banqueting areas and store and report to Back of House Manager
4. To assist and co-ordinate all set ups on the day of the event, brief and co-ordinate assigned team members to ensure all aspects of the function are covered e.g. clearing stations organised, plating team, service team and closing team are briefed and in place at the time required
5. To maintain clean, hygienic and safe standards within kitchen and Back Of House areas
6. To ensure cleanliness of work areas and maintenance of various cleaning equipment
7. To conduct spot checks on assigned areas to establish cleaning and mise-en-place needs
8. To ensure that silver, glassware, chinaware and kitchen equipment are properly washed, cleaned, dried and stored according to established standards
9. To ensure that the use of chemicals and machinery is adhered to as per COSHH and training standards in the department. No machinery or chemicals are to be used if you have not been trained
10. To ensure that all rubbish is removed from kitchen and back of house areas. Ensure the garbage area is kept clean, tidy and organised and report any waste contamination to the Back of House Manager
11. To keep kitchen, stewarding and back of house areas clean, tidy and safe
12. To organise own working area as and when required including:
a) Setting up equipment for the day’s service
b) Ensuring all equipment is clean, ready for service
c) Ensuring unnecessary equipment is removed from workplace to storage areas or designated areas
13. Perform stock take of Stewarding store weekly and order required items to maintain PAR level
14. Manage the Stewarding team rota daily on the Fourth Hospitality system
15. To ensure all mise-en-place requisitions are fulfilled to the required amount and in a timely manner
16. To ensure Landmark water is always available and to the level required as per business