Steward Team Leader

Full-Time

Position Objective

The Stewarding Team Leader at the Innisbrook Resort plays a crucial role in ensuring the cleanliness and maintenance of both front and back-of-house facilities. This position is not only about maintaining hygiene but also involves overseeing and guiding utility staff in their duties. The Lead Steward is responsible for training staff in proper safety and sanitation procedures, ensuring that all kitchen equipment, dishes, and utensils are cleaned and sanitized to meet guest satisfaction standards. 

Essential Job Functions

The role requires a proactive approach to maintaining a clean and organized work environment, which includes Leading the dishwashing station, storerooms, and refrigerators. In addition to cleaning responsibilities, the Stewarding Team Leader must ensure that all equipment is in working condition and reports any issues to management promptly. 

The position also involves performing light maintenance and custodial tasks as needed. A positive attitude and excellent customer service skills are essential, as the Stewarding Team Leader interacts with guests, clients, and co-workers regularly. Adherence to the Innisbrook resort safety policies and procedures, particularly regarding food safety and sanitation, is a critical aspect of this role. The job may require flexibility, as duties and responsibilities can change based on client requirements and business needs.

• Deliver all equipment needs China, glassware, silverware, flatware, pots and pans to the F & B locations. Deliver all food items for Banquet functions and clubhouse needs.  
• Ensure restaurant and banquet kitchens have the requisite amounts of the above to properly open their shifts and that there is sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans.
• Help with the proper sanitation and cleanliness of all kitchens and food preparation areas, including cardboard and garbage pick-up.
• Train and guide and Lead all Stewarding staff on job duties and proper safety and sanitation procedures.
• Ensure guest satisfaction by maintaining cleanliness of dishes, pots, pans, silverware, glasses, equipment, and kitchen utensils.
• Maintain and clean the dishwashing station, three compartment sinks, storerooms, refrigerators, and related areas.
• Ensure equipment is clean and in working condition; report any issues to management.
• Perform other light maintenance and custodial tasks as needed.
• Maintain excellent customer service and a positive attitude towards guests, customers, clients, and co-workers.
• Adhere to Innisbeook Resort safety policies and procedures including proper food safety and sanitation.
• In charge of all food deliveries making sure it’s delivered on time, and all items are accurate utilizing Banquet event orders
• Completing banquet setups and delivering setups to the Banquet area according to the Banquet Event order Location 
• Driving the company delivery truck for food deliveries and Utility maintenance
• Leading Lunch breaks ensuring all stewarding team members adhere to daily meal breaks
• Ensuring that daily Dock maintenance/Cleanliness is being completed daily 
• Must Lead by example and be a working Leader
• Any Other duties will be assigned by Stewarding Supervisor/Executive Steward 

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the resort:

Assist culinary staff during any special request or priorities as requested by the Executive Banquet Chef or the Assistant Banquet Chef.

Education/Experience

High school or equivalent education preferred (GED).

Requirements

• Must be able to speak and understand the primary language(s) used in the workplace.
• Requires good communication skills. 
• Must possess basic computational ability.   
• Basic knowledge of banquet set-up.
• A valid Driver’s license.
• Must be able to Lead by example
• Extensive knowledge of proper use and cleaning techniques for kitchen equipment including steamers, ovens, mixers, grills, and dishwashing equipment.
• Thorough understanding of basic sanitation procedures.
• Ability to follow basic safety procedures due to exposure to hazardous chemicals.
• Ability to stand and walk constantly during shifts.

Physical Demands

• Most work tasks are performed indoors.  Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, pots and pans and trays of food or food items, on a regular and continuing basis.    
• Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. 
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

Work Environment

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.