Job details
Company Description Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street. Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at to find out more about our company. EOE/M/F/D/V Job Description To maintain the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, guarantee safe working conditions, and keep the highest standards of sanitation. What is in it for you: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel.
- Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
- Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, trash room, back dock cleaning and maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet events spaces, banquet pantries, banquet plating and food running for events.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Coordinates banquet plating and food running with Banquet Chef.
- Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
- Manages payroll administration.
- Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
- Ensures compliance with all Food & Beverage policies, standards and procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Schedules events, programs, and activities, as well as the work of others.
- Conducts Monthly and quarterly inventories of supplies.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Supervises main dish room shift operations, cafeteria and restaurant dish room operations.
- Interacts with vendors and Health Department representatives as required.
- Ensures employees maintain required food handling and sanitation certifications.
- Recruits, interviews, selects, hires, and promotes employees in the organization.
- Ensure a safe and productive operation.
- Schedule all stewarding staff.
- Assure compliance with Health Department standards.
- Supervise and maintain the sanitation of kitchen, cafeteria, store rooms, hallways, dock, and equipment.
- Work with Chef, Director of Event Services/Catering to anticipate equipment needs.
- Participates in employee progress discipline procedures.
- Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Must perform and train on all stewarding duties.
- Ensure MSDS and EHC Binder is updated and compliant.
- Conduct monthly safety trainings for staff.
- Order and control of inventory of all cleaning compounds.
- Participate and support the hotel’s ESG initiatives.
- Salary Range: $83,000-$110,000 USD Gross Annually.
- Constant standing throughout shift.
- Occasional lifting and carrying up to 40 lbs.
- Occasional kneeling, pushing, pulling, lifting.
- Occasional ascending or descending ladders, stairs and ramps.
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