Experience

The Roosevelt New Orleans, A Waldorf Astoria Hotel

• United States
• Hospitality
• 1 - 100 Employee

• F&B Supervisor

  • Jul 2016 - Present

  Supports the Executive Steward with all activities pertaining to maintaining the Food and Beverage storage, preparation and service areas and materials to include controlling inventories for and ensuring spotless, sanitary condition of all china, glassware, silverware, cookware and serving utensils; staffing, scheduling, training, disciplining employees. Schedules Steward Department staff so as to provide for optimal performance and delivery of superior service. Supervises maintenance of food and beverage areas and equipment to ensure they are kept to the highest level of sanitation and quality. Also guides stewarding activities so as to provide for smooth, efficient, cost effective operation of stewarding operation to include labor management, supervision of all aspects of work performed, inventory control . Communicates daily with Chef, Area Sous Chef , Banquet Chef and Outlet and Banquet Managers to obtain/provide information regarding current status of daily activities/functions and upcoming events .Maintains control over food and beverage china, glass, silver, cookware and service equipment inventories . Prepares department storeroom/purchase requisitions, ensures that operational cost are kept within forecasted budgetary guidelines. Review daily payroll report, maintaining labor cost within established budgetary limits .Ensures adherence to departmental guidelines, policies and procedures .Interview, makes recommendations for hire, trains, appraises, coaches, counsels and disciplines personnel according to Hotels standards . Show less



Alaius Inc F&B Consultants Group

• F&B Consultant

  • Nov 2011 - Present

  Consult for existing or new upcoming restaurants in the food & beverage industry. Provide information such as creating training manuals, ordering china, glassware, silverware, training employees, working with vendors & create Par Sheets. Provides ideas and suggestions for new products, services, technology and processes to ensure the company’s competitive position and in anticipation of changing customer needs within the dynamic hospitality/f&b environment. Adheres to the company’s status quo third party representation philosophy, complies with company policies, legal requirements and collective bargaining agreements. Also set – up compliance with health, safety, sanitization, and alcohol awareness & inspections Show less



InterContinental Hotels Group

• United States
• Restaurants
• 1 - 100 Employee

• Chief Steward

  • Mar 2010 - Nov 2011

  Manages the Stewarding Staff / Kitchen Utility Staff to maintain an orderly and ensuring a spotless, sanitary environment for all food and beverage operations. Also manages/supervises the Night Cleaning Staff and maintains and updates a cleaning schedule to have food service areas meet or exceed the health inspection requirements. Develops all monthly and maintain quarterly and annual expendable inventories of glassware, china and silverware. Verbally designates stewarding personnel to supply restaurant and banquets with necessary flatware, china, glassware and other service equipment. In charge of scheduling, payroll and training of staff, and monitoring of staff performance and productivity (including staffing and operation of the employee cafeteria). Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining budget of the entire department. Ensure the safety of the staff by providing proper equipment / material and educating staff for proper chemical usage. Coordinate and organize daily and monthly departmental needs. Check all Banquet Event Orders and coordinate with other departmental needs. Attend daily BEO meetings as well as develop new programs or ideas on how to lower breakage and losses. Order and receive new / rental materials upon events, inspect the cleanliness and ensure safe transportation. Visually monitors stewarding personnel in meeting hotel standards in health and sanitation as one source of evaluation work performance. Follows and abide all safety and security regulations. Monitors and reports all accidents to Security Department. Show less