Oak View Group
Oak View Group (OVG) is the world’s leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners.
We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values:
- We treat each other fairly and with respect.
- We act with integrity.
- We have an entrepreneurial spirit.
- We give back to our global community.
More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.
Overview
The Steward Supervisor is accountable for duties related to back of the house kitchen cleaning and sanitation for main kitchen, concessions stands and all F&B service areas; banquet set-up/break-down; maintain inventory and pars for kitchen and banquet equipment of food under the direction of an Executive Chef.
This is a key position for the effective and profitable operation.
This role will pay a hourly wage of $20 – $23 per hour.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
About the Venue
The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida, managed by the Oak View Group. The Center features a 100,000 square-foot exhibit hall, a 22,000 square-foot ballroom and 21,000 square feet of flexible meeting space, as well as connecting to the 400-room Hilton West Palm Beach.
Responsibilities
- Team Leadership: Lead, train, and supervise a team of stewards to ensure a high standard of cleanliness and organization in all food service areas, including kitchens, dining halls, and event spaces.
- Scheduling: Create and manage work schedules for stewards to ensure adequate coverage during events and day-to-day operations. Adjust staffing levels based on event requirements and business needs.
- Task Assignment: Assign tasks to stewards, including dishwashing, cleaning, sanitation, supply pulls, set up and beakdown duties. Ensure tasks are completed efficiently and in accordance with established guidelines.
- Quality Control: Maintain the highest standards of cleanliness, hygiene, and sanitation in all food service areas. Conduct regular inspections to identify areas for improvement and take corrective action.
- Inventory Management: Coordinate with the kitchen and catering teams to manage inventory of cleaning supplies, chemicals, and equipment. Place orders as needed to maintain stock levels.
- Equipment Maintenance: Oversee the proper care and maintenance of kitchen equipment, dishwashing machines, and other relevant tools to ensure they are functioning efficiently and safely.
- Compliance: Ensure that all stewards adhere to safety, sanitation, and hygiene standards in accordance with local health regulations and company policies.
- Communication: Collaborate with other department heads to coordinate the setup and breakdown of events while maintaining a clean and organized environment.
- Training: Provide ongoing training to stewards on cleaning techniques, proper chemical usage, equipment handling, and safety protocols.
- Performance Evaluation: Conduct regular performance reviews, provide feedback, and recognize outstanding contributions of team members. Address performance issues and implement corrective actions as needed.
- Problem Solving: Effectively resolve conflicts, operational challenges, and any other issues that may arise within the stewarding team.
- Budget Management: Assist in controlling labor and supply costs by optimizing staffing levels and efficient use of cleaning supplies and equipment.
Qualifications
- Candidate must have the ability to recognize operational needs and analyze and facilitate the changes required in a fast paced, high-volume environment.
- Background in Food & Beverage management preferred.
- Three years supervisory experience and present proven leadership qualities.
- Knowledge of dishwasher operation and chemicals used in cleaning and maintenance of equipment and areas of purview.
- Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
- Must possess excellent organizational skills.
- Skilled in all technical and sanitary aspects of food preparation and presentations.
- Must possess basic computer skills including MS Word and MS Excel.
- Must have a Serve Safe Certification or obtain one in the first 90 days of employment.
- Must be able to stand and/or work on feet for extended period of time and must be able to repeatedly lift up to thirty pounds.
- High School diploma or equivalent.
- Ability to clearly speak, read and write in English.
Strengthened by our Differences. United to Make a Difference.
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
EEO
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.