Stewarding Supervisor

A premier destination in Northwest Florida! Sandestin® Golf and Beach Resort is located on 2,400-acres between the beautiful emerald green waters of the Gulf of Mexico and the shoreline of the Choctawhatchee Bay. Work amongst the most gorgeous backdrops with a company that not only provides a commitment to excellence to guests but also to our people that deliver this experience.

Are you the next great addition to the team? Come make memories with us!

Position Overview

The Stewarding Supervisor/Dishwashing Supervisor at Sandestin Golf & Beach Resort plays a vital role in overseeing the stewarding department and ensuring the cleanliness and efficient operation of all dishwashing activities. This position is responsible for supervising the stewarding team, managing inventory and supplies, maintaining cleanliness standards, and coordinating with other departments to support seamless operations.

The Stewarding Supervisor/Dishwashing Supervisor must have strong leadership skills, excellent organizational abilities, and a keen eye for detail.

Key Responsibilities

Team Supervision and Training: Supervise and provide guidance to the stewarding team, including dishwashers, stewards, and other support staff. Assign duties and responsibilities to team members, ensuring optimal coverage and efficient workflow. Train new team members on proper dishwashing techniques, sanitation procedures, and resort policies.

Conduct regular performance evaluations, provide feedback, and address any performance or behavior issues. Dishwashing Operations: Oversee and participate in dishwashing activities, ensuring the cleanliness and sanitation of all dishes, utensils, glassware, and equipment. Monitor the dishwashing process to maintain a steady flow of clean dishes and minimize wait times for kitchen and banquet staff.

Ensure compliance with health and safety regulations, including proper handling of chemicals, maintenance of dishwashing equipment, and adherence to sanitation standards. Troubleshoot any equipment malfunctions and coordinate repairs or maintenance with the appropriate personnel. Inventory Management: Maintain inventory of cleaning supplies, chemicals, and equipment necessary for the stewarding department.

Monitor inventory levels, place orders for replenishment, and coordinate with suppliers to ensure timely delivery. Conduct regular inventory audits and implement control measures to prevent loss or misuse of supplies. Develop and implement efficient storage and organization systems for cleaning supplies and equipment.

Coordination and Communication: Collaborate with other departments, such as the culinary team, banquets, and housekeeping, to ensure smooth operations and timely supply of clean dishes and utensils. Communicate effectively with supervisors, team members, and other resort staff to address concerns, resolve issues, and ensure guest satisfaction.

Participate in meetings and provide input on operational improvements, staffing needs, and departmental goals. Maintain open lines of communication with the stewarding team, encouraging teamwork, and fostering a positive work environment. Quality Assurance: Conduct regular inspections of dishwashing areas, storage spaces, and equipment to ensure cleanliness, organization, and adherence to sanitation standards.

Implement corrective actions and follow-up on any identified deficiencies or non-compliance. Continuously monitor and evaluate operational processes to identify opportunities for improvement and implement best practices. Uphold the resort's commitment to providing high-quality service, cleanliness, and guest satisfaction.

Qualifications

High school diploma or equivalent. Additional relevant certifications or education is a plus. Previous experience in a supervisory role, preferably in stewarding or dishwashing, within a hotel or resort environment. Strong knowledge of dishwashing techniques, sanitation procedures, and health and safety regulations. Familiarity with operating and maintaining dishwashing equipment.

Excellent leadership and team management skills. Effective communication and interpersonal abilities. Strong organizational skills and attention to detail. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Flexibility to work evenings, weekends, and holidays as required by the resort's operations.

Basic Required Skills: Must be able to speak, read, write and understand the primary language(s) used in the workplace. U tilizes an “open door” policy, and reviews employee satisfaction results to identify and address employee problems or concerns. Requires good communication skills, both verbal and written. Must have knowledge of Microsoft software such as Excel, Word, and Outlook.

May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations. Physical Demands: Work tasks are performed indoors and outdoors. Temperature is moderate and controlled by the environmental systems while inside and controlled by nature outside.

Must be able to stand and exert well-paced mobility for up to 5 hours in length. Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift items weighing up to 25-50 lbs. as needed. Needs to be able to push and pull carts and equipment weighing up to 100 lbs.

occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment. EOE M/D/F/V