1) Maintain complete knowledge of:
- a) Anticipated business levels in each outlet per meal period.
- b) Daily housecount.
- c) Scheduled in-house group activities, locations, and times.
- d) Correct maintenance and use of equipment.
- e) All department policies/service procedures.
- f) Correct chemical handling procedures.
2) Inspect all work areas and document discrepancies to be rectified. Develop action plan if needed.
3) Inspect quality of work performed by Night Cleaners and resolve deficiencies. Ensure scheduled cleaning tasks are completed within specified time frames. Communicate status of service company with Executive Chef.
4) Meet with the Executive Chef and review the kitchen needs daily.
5) Maintain close communication with F&B Managers, working to supply their equipment needs.
6) Review kitchen and restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.
7) Accommodate requests for additional wares expediently and courteously. Follow up on delivery of all such items.
8) Review BEO's at weekly meeting and resolve discrepancies. Determine staffing level and equipment needs. Prepare equipment set-up sheets and ensure follow through on banquet support needs required from Stewarding.
9) Establish par levels and storage requirements for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
10) Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
11) Ensure that all items are stored in accordance with state/local health and fire departments regulations and according to hotel requirements.
12) Establish cleaning schedule for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned.
13) Develop checklists for employees to follow when completing scheduled cleaning tasks.
14) Establish and monitor compliance with recycling/conservation specifications.
16) Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
17) Ensure that staff reports to work as scheduled.
18) Coordinate breaks for staff.
19) Assign work duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
20) Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
21) Inspect grooming and attire of staff; rectify any deficiencies.
22) Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
23) Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
24) Monitor all work areas for compliance with health regulations and follow through on any violation.
25) Monitor and ensure that all temperature and chemical solution requirements are met about dishwashing, pot washing and storage.
26) Monitor and maintain pest control requirements in accordance with hotel standards.
27) Assist Stewarding Staff with their job functions where needed to ensure optimum cleanliness and service standards.
28) Monitor and ensure that Stewarding staff follows safety practices.
29) Establish a preventative maintenance program for all machinery and maintain accurate records of such.
30) Identify dish machine problems by inspecting washed wares; resolve problem situations.
31) Ensure that all maintenance and repairs to machinery are conducted per warranty/ manufacturer's specifications. Maintain accurate documentation of all service repairs.
32) Prepare contingency plans for equipment that cannot be repaired immediately.
33) Contact Engineering for maintenance repairs to be submitted to Synergy for Engineering. Contact Engineering directly for urgent repairs.
35) Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
36) Monitor and handle guest complaints by following the Power of Engagement and ensuring guest satisfaction.
37) Ensure all closing duties for staff are completed before staff signs out.
38) Conduct ongoing training with existing staff.
39) Provide feedback to staff on their performance.
40) Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41) Respond to all calls on your hotel issued 2-way communication device promptly.
43) Document pertinent information in department logbook.
44) Complete all paperwork and closing duties in accordance with departmental standards.
45) Review status of assignments and any follow-up action with on-coming supervisor.
