Stewarding / Dishwashing Supervisor
Reports to: Banquet Chef
*Due to local laws, we will prioritize candidates who are authorized to work in Canada, and who are bilingual in French and English, spoken and written.
The Four Seasons Hotel Montreal is looking for someone who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for someone who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service.
The Stewarding Supervisor's mission is to assist the Banquet Chef to ensure the day-to-day supervision and maintenance of all operating equipment used in food and beverage (dishware, glassware, silverware, small kitchen equipment, etc.). This person is responsible for assisting the Banquet Chef in coordinating and operating all materials while managing stock and inventory. This person is also jointly in charge of the Ecosure (Food Safety) and assisting in the supervision of the Stewarding team.
Assist the Banquet Chef in ordering equipment (dishware, silverware, pots, bins) and cleaning products necessary for service while validating these items with the Banquet Chef;
Assist in the quality and accurate receival of goods;
Store equipment in appropriate areas for the team;
Record the inputs and outputs of the material accurately on our recordkeeping systems;
Verify the condition of the equipment and ensure that it is repaired if necessary (especially silverware and other materials);
Follow-up on departmental equipment (dishwashing machine, stewarding materials, etc.), and inform the building Engineering team in case of failure or otherwise;
Assist in the inventory management of the department (dishware, silverware, glassware, small kitchen equipment, cleaning products, etc.);
Assist the Banquet chef in the management and application of the Ecosure component (Food Safety)
Assist in the planning of the Team schedules, the supervision of time-off and the development of the employee training plans;
Assist the Banquet chef in the development and training Stewards in their performance with their daily tasks;
Ensure that information and instructions are perfectly communicated between employees;
Ensuring compliance with current hygiene rules;
Qualifications and Skills Desired
Excellent communication skills in both French and English;
Strong interpersonal and conflict resolution skills;
Good knowledge of inventory management and food/labour costs;
Desire to grow and develop a team;
Comfortability with constant walking and standing for long periods of time
Availability to work days, evenings and weekends, as needed;
Knowledge of materials (silverware, pots, glassware, etc.);
Knowledge of cleaning techniques (washing machine, dishes, chemicals, etc.);
Know and enforce hygiene and safety standards;
Hold a post-secondary degree or hotel training from an accredited school or other related field;
What's in it for you?
Extended Health Coverage (dental, vision, life insurance, RMT, prescription drugs, etc.) after probationary period ;
Discounts at MARCUS Restaurant and our 5- Star Spa ;
Employee theme recognition days and events- Employee of the month, Years of service celebrations, birthday events, etc… ;
Complimentary meal per shift in our employee dining room (Café 1440) ;
Retirement plan with employer contribution ;
Paid time off; vacation days and 2 additional floating holidays per year ;
Excellent training and development program ;
Employee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability).