Assistant Executive Steward

Omni Hotels & Resorts•Fort Lauderdale, FL

2d•Onsite

About The Position

The Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel has over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views. Assistant Executive Steward JOB PURPOSE: To ensure that all Banquets and all Food and Beverage outlets have the required quantities of sanitized equipment/supplies to meet the business needs of the hotel. ESSENTIAL JOB FUNCTIONS: Assume the operation of the department when the Director of Stewarding is absent, maintaining the operational standards of the department in accordance with the Executive Chef and Executive Steward. Direct supervision of the stewarding supervisors on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis. Responsible for the efficient and effective running of the Stewarding Department, ensuring that operating costs are minimized. To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls. To advise the Director of Stewarding on all matters relating to the Stewarding Department. To be responsible for a high standard of sanitation throughout the Stewarding areas. To assist the Director of Stewarding in the preparation of the Stewarding Department budget. To work with Director of Stewarding on the purchasing of all cleaning supplies, china, glassware, cutlery and other discussed equipment. Responsible for storage, requisitioning, inventory, and purchasing of all materials and equipment assigned to the stewarding department. Assisting in taking and calculating material stock (inventory) as required on a quarterly basis. In conjunction with the Director of Stewarding to establish standards of performance, labor, and financial, for the Stewarding Department. Maintaining all equipment to a high standard, i.e.: dishwashers, burnishers, etc., and reporting to maintenance any defects. Manage the scheduling and payroll functions of the department. Manage and maintain the appraisal process for the department.

Requirements

Candidate is required to have at least one year's management experience in a food & beverage role, with previous stewarding experience preferred.
Participation in the Omni LID program or two plus years as a Food & Beverage supervisor in an upscale high-volume hotel.
Candidates must have proven leadership skills and must be able to train, develop, and motivate staff.
Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards
Able to set priorities for the stewarding team and provide feedback to others that enhances performance.
Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone
Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
You must be proficient in computers.
Serve Safe certified food manager.
Must be able to work a variety of shifts, including weekends and holidays.
Move, bend, lift, carry, push, pull, and place objects weighing up to 75 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion, including frequent bending, twisting and extending arms overhead.
Must be able to lift and carry up to 50 lbs.
Must be able to push and pull carts and items weighing up to 100 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
Most be able to perform all duties in outdoor settings.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Requires repetitive motion of arms, and hands.

Nice To Haves

previous stewarding experience preferred.

Responsibilities

Assume the operation of the department when the Director of Stewarding is absent, maintaining the operational standards of the department in accordance with the Executive Chef and Executive Steward.
Direct supervision of the stewarding supervisors on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
Responsible for the efficient and effective running of the Stewarding Department, ensuring that operating costs are minimized.
To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls.
To advise the Director of Stewarding on all matters relating to the Stewarding Department.
To be responsible for a high standard of sanitation throughout the Stewarding areas.
To assist the Director of Stewarding in the preparation of the Stewarding Department budget.
To work with Director of Stewarding on the purchasing of all cleaning supplies, china, glassware, cutlery and other discussed equipment.
Responsible for storage, requisitioning, inventory, and purchasing of all materials and equipment assigned to the stewarding department.
Assisting in taking and calculating material stock (inventory) as required on a quarterly basis.
In conjunction with the Director of Stewarding to establish standards of performance, labor, and financial, for the Stewarding Department.
Maintaining all equipment to a high standard, i.e.: dishwashers, burnishers, etc., and reporting to maintenance any defects.
Manage the scheduling and payroll functions of the department.
Manage and maintain the appraisal process for the department.