Director of Back of House Operations

About the Role:

The Director of Back of House Operations is a senior leadership position responsible for overseeing all aspects of the operational functions behind the scenes in a hospitality or food service environment. This role ensures that kitchen, maintenance, inventory, and supply chain processes run efficiently and align with the company’s quality and safety standards. The Director will lead and develop teams, implement operational strategies, and optimize workflows to enhance productivity and cost-effectiveness. They will collaborate closely with other departments such as Front of House, Procurement, and Human Resources to ensure seamless service delivery and compliance with regulatory requirements. Ultimately, this position drives operational excellence that supports the overall guest experience and business growth across multiple locations or units within the United States.

QUALIFICATION REQUIREMENTS:

• Reading, writing and oral proficiency in the English language.
• Prior knowledge of dish machine, steam cleaning, kitchen, and floor cleaning equipment.
• 2 years management experience in either banquets, restaurants, kitchens, or as an Assistant Executive Steward.
• College degree preferred
• Ability to organize and maintain all levels of sanitation within the Hotel.
• Strong supervisory, leadership skills required

JOB FUNCTIONS:

The ability to execute all tasks of each steward position in the department.

The ability to select, train and schedule all Stewarding department employees.

The ability to supervise and coordinate the activities of all stewards to ensure the smooth and efficient operation of the department.

The ability to assist in maintaining a qualified staff by identifying and controlling work relationships, areas of accountability and performance of personnel assigned as well as assist in completing and conducting performance reviews.

The ability to ensure the proper use of and preventative maintenance of all machinery and equipment used by the Stewarding department.

The ability to ensure the neatness, cleanliness and order of all kitchens, back of the house areas, storage areas, employee dining room, Stewarding Department machinery, compactor room, carts and tables through constant monitoring and a vigorous cleaning schedule.

The ability to maintain controls against theft and waste.

The ability to assure proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel.

The ability to maintain the wash ware operation to ensure proper supply of clean silverware.

The ability to control breakage of all small ware.The ability to inspect garbage containers regularly.

The ability to assist in setting up and carrying out inventories.

The ability to maintain all kitchen equipment and dish machines in proper working order; ensure and control usage of cleaning supplies and maintain hand-washing facilities in kitchen.

The ability to requisition, store, stock, inventory, collect, wash, and restock china, silver, glass and other equipment in designated areas of the hotel according to a predetermined par stock.

The ability to prepare reports as requested to develop a more informative database for improved management decision-making.

The ability to assist in the preparation of the annual budget for the department.

The ability to work closely with the Chef, Assistant Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the preparation and distribution of coffee, hot water, condiments, etc., the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen.

The ability to attend weekly and monthly meetings to maintain favorable working relationships and communicate information to other departments as well as communicate all necessary information back to Stewarding department employees.

The ability to assess safety hazards and take appropriate action.The ability to set standards regarding the ratio of covers to labor cost and cost of chemicals and supplies.

The ability to respond properly in any hotel emergency or safety situation.The ability to perform other tasks or projects as assigned by hotel management and staff.