Manager - Kitchen Stewarding

Education and Experience

High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. OR

2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Orders and manages necessary supplies.

Enforces proper use and cleaning of all dish room machinery.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Celebrates successes by publicly recognizing the contributions of team members.

Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.