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Stewarding Supervisor

Job Type
Full-Time
Job Location

The Stewarding Supervisor will report to the Assistant Executive and Executive steward. Responsibilities include completing all steward functions such as; assist with plate up, maintain kitchen equipment and storage facility cleanliness and ensure proper pulls and set-up of functions for the front/back of the house for all Audubon Institute facilities to accomplish the goals of the Stewarding Department.

  

To deliver on the Audubon mission, the Steward Supervisor will:

 

Provide a guest experience of outstanding quality (required)

  • Responsible for maintenance on equipment used for guest functions to ensure incredible presentation and outstanding guest experience quality.
  • Train Staff on Audubon and Stewarding policies on a consistent basis to provide the best guest experience.
  • Help maintain an accurate inventory for all china, glassware, silverware, chaffers the ensure equipment numbers are accurate for the guest experience.
  • Complete all pulls for functions in a timely manner; deliver pulls to their assigned locations according to the banquet Manager's instructions in order to provide quality guest experience

 Weave quality entertainment through the guest experience (required)

  • Maintain presentable appearance and friendly attitude when interacting with guest to ensure quality performance.
  • Familiarize with Audubon facilities maps and guest policies to extend help when needed to enhance guest experience.
  • Retrieve equipment from other facilities and return it back to its proper facility and location to increase time efficiency when responding to unexpected change.

           Operate a financially self-sufficient collection of museums and parks

  • Must follow guidelines for use of equipment in order to ensure proper use without damage  
  • Manage temporary labor in order to prevent unnecessary overtime
  • Must follow Audubon Vehicle operations and safety regulations
  • Must complete job task in efficient timely manner in order to achieve financial sufficiency.
  • Must be able to protect and prevent lost of equipment.
  • Must be able to use chemicals properly to prevent over usage.

 

Experience: Must have at least some supervisory experience Food and Beverage

 

Education: High School Diploma

 

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