Stewarding Manager - The Hay-Adams - $65,000/yr

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep.

It is the mission and intent of this position that the incumbent will take full responsibility for the stewarding department, establishing and implementing security policies and procedures in accordance with The Hay-Adams insure compliance to all local, state and federal regulations.

Duties and Responsibilities
1. Provide supervisory guidance and support to all colleagues in the Stewarding Department.
2. Create a safe and secure environment for all guests and colleagues. Protection of hotel assets.
3. Develop and implement the Standard Operating Procedures for the department. Revise standards and procedures as necessary.
4. Maintain and strictly abide by state sanitation/health regulation and hotel requirement.
5. Monitor breakage and loss in all the outlets and communicate with the Executive Chef and Director of F&B.
6. Meet with Executive chef to review assignments, anticipated business levels, changes, and other information pertinent to the operation.
7. Provide support for the supervisors in any problem or situation.
Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards. Inventory and control of chemical supplies.
8. Attend all scheduled and mandatory meetings.
9. Inventory of china, glasses, silverware and hollowware from the outlets and main storage. Establish and maintain accurate par levels of china, glass silver inventory. Provide enough equipment (china, glass, silver) to the outlets and banquet for their operation.
10. Purchase necessary equipment for all outlets utilizing Birchstreet system in accordance with budgets.
11. Coaching the supervisors and employees. Maintain a good working relationship with other departments.
12. Set examples for all colleagues to emulate by complying with all hotel policies and procedures.
13. Assist and provide equipment for banquet functions and Outlets.
14. Assist and help banquet kitchen plate up.
15. Walk-through with night cleaner bi-weekly to ensure cleanest of kitchen area and recommendation.

Qualifications:
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School diploma or equivalent vocational training certificate, Knowledge of specific hospitality application is desirable.

License/Certification: Sanitation and Hygiene Certificate is desirable.

Experience: Should have a minimum of 2 years of supervisory skill experience and a minimum of 3 years’ experience in the luxury market.

Basic Expectations: Demonstrates knowledge of all Stewarding operations. Be able to plan and prepare for restaurant, banquet, bar and room service operations. Be able to prepare and train Stewarding staff of such basic items like preparation, cleaning and sanitation back of the house area.

Supervisory Responsibilities: Responsible for managing the Stewarding /Food & Beverage department back of the house environment includes training, planning, directing work, addressing complaints and resolving problems, and promoting department’s Standard of Excellence.

Language Skills: Must be able to communicate fluently in English. Must have the ability to read, comprehend instructions, and write short correspondence, and memos. Ability to communicate with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.

Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.

Reasoning Ability: To apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.

Physical Ability: Sitting, standing/walking and climbing stairs. Ability to lift and or move up to 20-30 pounds. Lift and move up to 50lbs occasionally.

Standards of Conduct:
The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled