The Stewarding Manager is responsible for ensuring that all  functions have the proper equipment and supplies. Inspects kitchen and back of the house areas in Pier Sixty, Lighthouse and Current to ensure premises and equipment are clean and free from safety hazards. Manages inventory of all china, glassware, silver and other food and beverage equipment. Interviews and  hires new personnel. Provides training and direction. Administers Counseling and discipline as necessary, processes payroll and completes the weekly scheduling.  
 

Essential Job Functions:

1. Opening and closing of all BOH areas
2. Assist Executive Steward with creating schedule and processing payroll
3. Assist with maintaining labor costs and labor budgets
4. Assist with hiring, training, performance evaluations, coaching and counseling up to and including termination for all direct reports
5. Direct associates in completion of tasks as designated by assignment sheets and/or needs
6. Knowledgeable of Kitchen sanitation requirements and uphold all areas
7. Ensure adherence of staff to regulatory, departmental and company policies and standards.
8. Assist in the transport of perishable and non-perishable assets between the existing facilities and other locations; to include off premesis.
9. Big 4 maintenance, inventories and purchases
10. Requisitioning BOH and FOH Equipment for events
11. Direct operating costs for Big 4, paper and cleaning supplies and outside services
12. Ensure the maintenance and upkeep of all BOH storage areas
13. Ensure proper implementation of NYC Dept. of Health requirements and ordinances
14. Oversee Security procedures for BOH
15. Manage flow of activity in the kitchen during production and during events
16. Communicate with outside vendors when required.
17. Ensure and maintain a clear and safe work environment.
18. Assist the culinary department in plating out during sit-down dinners as well as setting up and preparing coffee for events.
19. Assist the culinary department with setting up family-meals.
20. Ensure associates are following proper safety procedures and guidelines when performing tasks.
21. Maintain the proper flow of equipment and personnel in BOH areas.
22. Complete required documentation including assignment sheets, punch lists and when necessary accident reports and log book entries.
23. Communicate using telephone or radio to associates in and out of the department.
24. Secure equipment and facilities BOH and FOH when required.
25. Travel as necessary to different locations on and off-premises.
26. Perform all reasonable requests by the management team.
27. Attend and participate in all scheduled meetings and training sessions.
28. Know and follow all Pier Sixty emergency and safety procedures.

Qualifications:

• 2-3 years experience as a Stewarding Supervisor and 1 year as a Kitchen, Stewarding or F&B Manager or equivalent.
• Ability to work in a fast paced environment; multi task and handle numerous tasks at once.
• New York City Food Handlers Certification or related food safety training knowledge preferred.
• Ability to operate ware washing equipment and handle extreme room temperatures.
• Ability to direct subordinates to complete assigned tasks as well as assist in performing tasks that are normally delegated to subordinates.
• Ability to stand, bend, stoop on a consistent basis. Ability to lift up to 50 lbs and push up to 100 lbs with or without assistance. 
• Ability to communicate effectively with associates, management, clients and vendors if necessary.
• Ability to operate and communicate via radios and phones
• Any combination of education and experience equivalent to graduation from College or any other combination of education training or experience that provides the required knowledge, skills and abilities.
• Knowledge of Microsoft Office Products, specifically Excel and Word 
• Ability to deal effectively with internal and external customers, some who may require a high level of patience, tact, and diplomacy, in order to diffuse anger and obtain information to resolve problems quickly
• Ability to create a productive, efficient, and enjoyable work environment by motivating staff, implementing new procedures, generating new ideas, and instilling values of company within the team
• Ability to delegate workload evenly among associates
• Strong attention to details to insure that Pier Sixty  standards of quality are maintained.