At BENCHMARK, a global hospitality company the definition of success is as individual as each of the over 10,000 employees worldwide who compose our award-winning teams. Each person brings unique skills, talents, experience, history, and culture to our company. Together, they form an extraordinary mosaic that supports BENCHMARK's very entrepreneurial culture. Each team member's desire for accomplishment is supported by our determination and passion to build successful and rewarding futures.
Select, train, schedule, supervise and counsel all members of stewarding department in accordance with established standards for sanitation in regards to safety, productivity and performance.
Delegate dish and equipment washing and silver polishing activities. Schedules must reflect budgeted and forecasted guidelines and monitored to ensure they reflect daily business trends.
Direct staff in maintaining the cleanliness of the back of the house and bar/wait station areas, which include; all kitchens, storage areas, dumpster, loading dock, bar and service station floors, walls and mats, drains, employees cafeteria, and ware washing areas. Manage detailed cleaning chedule so that the food service areas meet or exceed the health inspection requirements for both county and IHR. This includes the monitoring of third party night cleaning duties, reporting to the DFB any deficiencies or concerns.
Maintain the inventory and coordinate the distribution of all big four items: china, glassware, linen and silver, which also includes visual inpection to ensure cleanliness and safe transportation.
Control the equipment storage areas and the issuance of equipment for the Food Service department. This includes maintaining the cleanliness and good operating condition of house kitchen equipment, i.e., stoves, refrigerators, ovens, icemakers, walk-ins, dish machines, etc.
Assist in the set up of equipment for all banquet and expedition of food product for all banquet functions including the retrieval of used equipment throughout the event tothe proper ware washing areas.
Organize and conduct daily preshift and departmental meetings to advise staff of cleaning and daily expectations. Attend other relevant meetings.
Regular attendance in conformance with the standards, which may be established by Interstate from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all employees are required to fully comply with Interstate rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
In addition to 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 supervisor based upon the particular requirements of the hotel.
Perform general/routine cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
- Perform weekly sanitation inspections based on county standards to ensure compliance. All deficiencies must be reviewed with DFB and addressed in a timely manner.
- Perform monthly Diversey/Lever (Internal Audit) Inspections with the Executive Chef to ensure compliance. All deficiencies must be reviewed with DFB and addressed in a timely manner.
Assure that ample cleaning supplies and ware wash detergents are on hand. These costs cannot exceed monthly forecast budgets.
Perform other duties as requested, such as assist banquet and catering staff and move supplies and equipment.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Ability to visually inspect cleanliness.
Ability to count serviceware during Big Four inventory.
Ability to push/pull service carts weighing up to 500 lbs.
Ability to grasp, hold and carry items weighing up to 40 lbs.
Ability to read and speak basic English so as to fully comprehend job requests, caution notices, event orders and similar written materials.
Ability to retrieve items from 8" shelves.
Ability to stand and move throughout the facility for long periods of time, eight hours or more and continuously perform essential job functions.
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred.
Working knowledge of kitchens, equipment, food production, sanitation and safety. Must have prior supervisory / management experience. Prefer min. 3 - 5 yrs. exp.
Licenses or certificates:
Must maintain a current Serve Safe and State of Illinois Sanitation Certificate in accordance to local and IHR standards.
All employees must maintain a neat, clean and well-groomed appearance (specific standards available.)
Equal Opportunity Employer M/F/D/V