Job Description:

Key Responsibilities: To oversee cleaning, inventories, and storage of all china, glassware, and silverware assets.Maintain Langham Hotel and Massachusetts Health Department standards of sanitation of all food and beverage production work areas as well as equipment, small wares, china, glassware, and silver.Make decisions on daily operation issues as well as administration and overall operational issues involving support to all food and beverage department sanitation and asset supply needs.Working knowledge of kitchens, equipment, food production, sanitation, and safety.Working knowledge of various cleaning chemicals and agents as well as MSDS sheets and procedures.Assist in controlling costs by effective purchasing of china, glassware, silver, and props as well as detailed logging of terview, hire, and schedule stewarding staff to effectively operate department while keeping within budgeted cost guidelines.Oversee safety and sanitation guidelines and procedures while participating in the safety committee.Act as lead trainer in all stewarding related procedures. Ability to motivate and coach the team.Participate in creative development of food and beverage buffet setups and municate with all departments and managers on food service related issues.Assist Stewarding team in times of need to ensure general maintenance and cleanliness of equipment and china are upheld.Develop procedures in relation to all stewarding service functions including sanitation, storage, recycling, setups, inventory of par levels, and purchasing of assets.Supportive Functions breakdown 80% Staff Engagement & Production, 10% Administrative Work, and 10% Quality Assurance Qualifications: Minimum 3 years' experience in a 4-5 star hotel or independent restaurant including a kitchen or stewarding management role. Experience with dish machine operations from operation procedures to setup and maintenance.Knowledge of BEO distribution and updates.Knowledge and understanding of MSDS and how to file information correctly.Chemical Safety: Working knowledge of all cleaning chemicals and agents needed within the operation. Must be able to understand MSDS sheets and procedures.Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.ServSafe certified. Ability to stand, sit, grasp, lift and carry up to 50 pounds, walk, kneel, squat, bend, push and pull. Must be available to work a flexible schedule.Maintain sanitation guidelines. Ability to assist in controlling daily operational needs.Legally authorized to work in the United States. For more information about the property, please visit: