Stewarding Supervisor

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

Hotel Overview:

Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.

This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Ensure that assigned staff has reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
• Prepare and distribute assignments for Stewarding staff and review priorities.
• Communicate additions or changes to the assignment sheets as they arise throughout the shift.
• Identify situations, which compromise the department's standards and delegate the resolutions of the situations.
• Check supply levels in storage closets.  Complete requisition for additional supplies needed and submit to manager.
• Inspect cleanliness and organization of storage areas.  Assign designated personnel to rectify any deficiencies.
• Check workstations for proper supplies, organization, cleanliness and mechanical problems.  Instruct designated personnel to correct deficiencies.
• Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.
• Monitor and maintain designated par levels of operating equipment.
• Monitor all work areas for compliance with State Health regulations and Hotel requirements; follow through on any violation.
• Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.
• Monitor and maintain pest control requirements in accordance with Hotel standards.
• Coordinate and assist with Banquet function requirements as assigned.
• Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards.
• Provide feedback to Executive Steward on the staff’s performance. 
• Assist in the maintaining of complete records on Attendance Calendars of attendance and any performance and disciplinary conversations with staff.
• Complete work orders for maintenance repairs and submit to Royal Service.  Contact Engineering directly for urgent repairs.
• Accommodate requests for additional wares expediently and courteously.  Follow up on delivery of all such items.
• Provide feedback on staff performance to manager.  Report disciplinary problems to manager and participate in the counseling of employees.
• Respond to all pages by beeper promptly.
• Document pertinent information in department log book.
• Ensure all staff assignments are completed before staff signs out.
• Complete all paperwork and closing duties before leaving.  Review status of assignments and any follow-up action with manager and/or on-coming supervisor

• 2 years experience in food service janitorial position.
• Previous supervisory experience.
• Knowledge of proper cleaning techniques, requirements and use of equipment/machinery.
• Knowledge of proper chemical handling.
• High school graduate or equivalent vocational training certificate.
• Ability to communicate in English, both verbal and non-verbal.
• Provide legible communication and direction.
• Compute basic arithmetic.
• Ability to:
  • satisfactorily communicate in English with management and co-workers to their understanding.
  • enforce hotel’s standards, policies and procedures with assigned staff.
  • prioritize and organize work assignments, delegate work.
  • direct performance of assigned staff and follow up with corrections where needed.
  • motivate assigned staff and maintain a cohesive team.
  • ascertain staff training needs and provide such training.
  • be a clear thinker in pressure situations and exercise good judgements.
  • focus attention on details.
  • operate designated machinery.
  • remain extremely alert while operating machinery.
  • ensure security of storage room access and hotel property.
  • work without direct supervision.

All your information will be kept confidential according to EEO guidelines.