Chief Steward

Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Controls inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
- Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
- Investigates reports and follows-up on employee accidents.
- Supervises employee’s ability to follow security 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.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures and maintains the productivity level of employees.
- Serves as a role model to demonstrate appropriate behaviours.
- 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, ensures 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.
- Recruits, interviews, select, hires, and promote employees in the organization.
- Trains employees in safety procedures.
- Provides feedback to individuals based on observation of service behaviours.
- Closely works together with the Executive Chef on development of the department according to divisional objectives.
- Any other duties that may be assigned by superior from time to time.

**Benefits**:

- Health insurance
- Meal provided