Stewarding Supervisor (FT) (AM/PM)

LOCATION

The Lodge at Torrey Pines

Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY

The Stewarding Supervisor ("Supervisor/a de Lavaplatos") assists stewarding personnel in adhering to the hotel's standards of cleanliness and quality.

PAY & PERKS

- Compensation: $28.60**

- Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.

- Discounted Hotel Rooms for you, family and friends.

- Free Employee Parking and/or discounted MTS Pronto card.

- Free Meals & Refreshments during working shifts.

- Career advancement opportunities!

- Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.

- Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

- Supervises, trains, and motivates all stewarding associates to meet departmental needs and operational standards.

- Ensures kitchens and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department as well as the hotel standards.

- Conducts regular inspections to ensure cleanliness and organization across restaurant, banquet spaces, and kitchen areas.

- Reviews banquet event orders (BEOs) to ensure all setups and supplies are prepared and manages post-event breakdown.

- Assigns and oversees stewarding tasks to ensure operational efficiency.

- Manage and organizes stewarding storerooms and inventory, including dishware, glassware, silverware, and equipment.

- Assists in departmental training programs, ensuring adherence to operational and safety standards.

- Instructs stewarding associates in safety and emergency procedures.

- Liaises with other departments to ensure quality service.

- Sources and manages dishwashing chemicals and cleaning supplies.

- Coordinates with kitchen and ensures proper techniques are used in the distribution of prepared food for events, including transportation of food and equipment.

- Ensures a safe working environment by enforcing safety standards.

- Oversees the cleaning and organization in all F&B areas including kitchens, loading docks, and storage areas, and manages trash removal, disposal, and compaction.

- Conducts daily equipment checks and reports any issues to steward and culinary management.

- Performs additional duties and responsibilities as directed by the leadership team.