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Evening Sanitation Supervisor

2 months ago

White Sulphur Springs, West Virginia, United States The Greenbrier Hotel Full time

Job Overview

Position: Night Cleaner Supervisor

Department: Stewarding Management

Key Responsibilities: (guest engagement, inventory management, sanitation tasks, administrative duties, etc.)

  • Assist the management in the daily functions of dining facilities and event catering by fostering a dynamic, guest-oriented team through effective leadership and resource management.
  • Evaluate the productivity levels of cleaning personnel.
  • Guarantee that hygiene and safety protocols are consistently met and upheld across all kitchen areas.
  • Support and exemplify kitchen standards, ensuring that safety and cleanliness are prioritized while implementing strategies to enhance service quality with measurable objectives.
  • Collaborate with culinary staff and dining room supervisors to enhance kitchen tidiness and orderliness.
  • Supervise daily operations of general kitchen staff during events, ensuring that service standards are achieved or surpassed.
  • Maintain a strong presence by visiting all operational areas, ensuring compliance with established standards.

Leadership Responsibilities:

  • Effectively communicate essential information to team members, colleagues, and superiors with enthusiasm, including conducting engaging and informative daily briefings.
  • Foster team spirit and morale.
  • Encourage collaboration and teamwork.
  • Train and mentor new team members.
  • Engage and guide staff in their job performance.
  • Ensure adherence to safety standards and objectives.
  • Uphold company policies and operational guidelines.

Additional Responsibilities:

  • Maintain exceptional facility standards.

Working Hours: (Shifts, evenings, and occasional days as needed)

  • Hours fluctuate based on operational demands, averaging 8-12 hours per day.
  • Availability for weekends, holidays, overtime, and split shifts is required.

To excel in this role, candidates should meet the following criteria in addition to the core attributes expected of all employees.

Experience Requirements: (Type of experience, years required, equivalent experience, etc.)

  • Preferred experience in food service.
  • Supervisory experience is essential.

Educational Qualifications: (Degree/Certification, highest required/preferred, field of study)

  • High School Diploma or G.E.D. is mandatory.

Communication Skills: (Verbal: phone, in-person, group; Written: memos, documents)

  • Clear and concise verbal and written communication skills.
  • Strong listening and comprehension abilities.
  • Ability to understand group dynamics and communicate effectively.
  • Capability to anticipate guest needs and respond appropriately.

Technical Skills:

  • Must obtain a Food Handler's Card.

Physical Requirements:

Work Environment
Indoors
Heated
Outdoors
Temperature Variations

Work Postures

Standing
Sitting
Walking
Climbing
Bending/ Stooping
Overhead Reaching
Arm/Hand Movement
Hand/Eye Coordination
Other (Define)

Lifting Requirements
* Ability to lift a minimum of 41 lbs.

Supervision Structure: (Reports to, Supervision provided, number of staff to supervise)

  • Reports to Chief Executive Steward.
  • Oversee a team of 80+ individuals within the Stewarding Department.

Other Qualifications:

  • Consistent demonstration of core attributes.
  • Ability to remain composed under pressure.
  • Strong follow-up skills are essential.
  • Capability to manage multiple tasks simultaneously.
  • Detail-oriented approach.
  • Effective time management and organizational skills.
  • Understanding of diversity in the workplace.
  • Familiarity with collective bargaining agreements and collaboration with union representatives.

*Requirements are subject to change