Supervisor Steward Bari

Supervisor Steward
Bari
Puglia, Bari

Casadonna is a Coastal Italian-inspired restaurant developed in partnership between Groot Hospitality and Tao Group Hospitality. It is housed in the same Mediterranean revival building as Miami's historic Women's Club, located in the city's burgeoning Edgewater neighborhood. In fact, the name "Casadonna" is derived from the setting—it is a fusion of Italian words translating to "house of the woman. "

Riviera-style Italian cooking serves as the heart of Casadonna's cuisine. The menu features the freshest and finest local and imported products, with signature handcrafted dishes. Plates are based around traditional recipes found in the coastal towns of Naples, Taormina, Bari, Positano and Gaeta, and each is presented in a contemporary fashion. Bespoke cocktails and an extensive wine list complement this approach.

Casadonna will seat up to 366 guests in both indoor and outdoor dining and bar areas, all of which have been visualized by the designer Ken Fulk. The atmosphere is lush, leafy, stately and golden, conveying both a nod to the site's legacy (The Women's Club building was placed on the National Register of Historic Places in 1974) and a reflection of modern Miami tastes. Design highlights include a tranquil indoor-outdoor flow (including a covered, high-ceilinged atrium), iconic paned and vaulted glass windows, original gates, elaborate chandeliers, and distinctive floor patterning.

Position: Executive Steward The Executive Steward is responsible for managing all aspects of the stewarding operations, providing strategic leadership, guidance, and direction on initiatives and operational decisions.

Essential Functions of The Position Include, But Are Not Limited To: Manage all aspects of the Stewarding operations under the guidance of the Director of Operations. Control productivity and manage inventory. Responsible for scheduling, supervising, coordinating, hiring, training & development of the Stewarding Members. Develop a high-performing team, creating an engaged workforce while increasing productivity. Assist the executive chef and General Manager in the inventory process of china, glass, flatware, and supplies. Manage the storing, requisitioning, inventory, and purchasing of all materials and equipment assigned to the stewarding department. Manage breakage program and communicate discoveries to F&B Division. Interview, hire, and train Members; plan, assign, review, and direct workloads; evaluate and appraise performance; reward and discipline employees; address complaints and resolve problems. Ensure back-of-house (BOH) facilities and systems run efficiently in accordance with protocol. Set up and break down of events, private dining, etc. Indirectly responsible for all aspects of ware washing and cleaning of food preparation areas. Monitor and audit all venue daily shift inspections to ensure compliance with Tao Group / Groot Hospitality policies. Originate SOPs, policies, and procedures when applicable. Maintain acceptable records, including attendance tracking and employee-related files. Responsible for all Food & Beverage, FOH and BOH, equipment and janitorial maintenance. Foster relationships with Food & Beverage Division & Kitchen management teams to ensure operational goals are met. Temporary or permanent duties and responsibilities may be added or modified as deemed necessary. EDUCATION/WORKING KNOWLEDGE: High School Diploma Preferred. Minimum of five (5) years of experience in a stewarding department preferably in a hospitality property. 21+ years of age. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Strong problem-solving skills. Excellent written and verbal communication skills. Ability to work under pressure and meet deadlines. Positive energy throughout the day. Ability to read computer monitors and print legibly. Ability to sit and/or stand for extended periods of time. Ability to move quickly through work and set the pace in the office. Ability to push and lift to 50 lbs. Work in a small to medium office environment, casino, nightclub, bar, lounge, and/or restaurant. Work in an environment that is subject to varying levels of noise, crowds, and smoke, depending upon guest volume. May work extended hours, irregular shifts, evening and/or weekend shifts, and holiday work may be required. Maintain a professional, neat, and well-groomed appearance adhering to Company standards. Effective as part of a team; able to interact with internal and external customers, managers, and co-workers in a professional, courteous manner. Ability to maintain a high level of confidentiality. Ability to handle a fast-paced, busy, and somewhat stressful environment. DISCLAIMER: This job description is a summary of duties that you are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the property. Attendance at all scheduled training sessions and meetings is required. At the request of management, any team member may be asked and expected to perform additional duties, responsibilities, or projects without notice.

I have read the qualifications and requirements of the position of Executive Steward. To the best of my knowledge, I believe that I can perform these duties.

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