Assistant Executive Steward | PM| FT

Corporate Office•Orlando, FL

6d•Onsite

About The Position

Overview Orlando Resort at Championsgate The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river. Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match. Job Description To ensure that all Banquets and other Food and Beverage outlets have the required quantities of sanitized equipment/supplies to meet the business needs of the hotel.

Requirements

Customer Service, prior admin experience preferred.
Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
Clear, positive, energetic communication skills.
Minimum 5 years at an Executive Steward or Assistant Executive Steward level management position of a high volume facility.
Serve Safe certified food manager
Able to deliver and communicate to diverse crowd of associates.
Excellent communication and literature skills. (Bilingual)
Demonstrate personal ownership to tasks and follow through to achieve the required results.
Demonstrate team building experience.
Demonstrate ability to lead by example.
Build morale and spirit.
Participative management style.
Use a "hands-on" approach to management.
Experience communicating, training, and managing multi-lingual staffs.
Experience training and developing employees with limited education/experience.
Instill a "can-do" attitude in employees.
Excellent time management skills.
Strong customer service orientation and skills.
Excellent listening skills.
Exceptional detail in follow-up.
Follow/enforce company policies and procedures.
Assume responsibility/accountability.
Excellent safety and sanitation skills.
Create courteous, friendly, professional work environment.
Ability to quickly evaluate alternatives and decide on a plan of action
Requires ability to lift to 60 pounds with ease.
Walking, standing, bending, lifting and sitting; possibly for more than 1 hour.
Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.

Responsibilities

To assist the Executive Steward the efficient and effective running of the Steward 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 Executive Steward on all matters relating to the Stewarding Department.
To be responsible for a high standard of sanitation throughout the Stewarding areas.
To assist the Executive Steward/Executive Chef in the preparation of the Stewarding Department budget.
When agreed, should control all overheads throughout the oncoming year to report to the Executive Steward all variances from actual and budget with reasons and recommendations for remedial action.
To work with Executive Steward on the purchasing of all cleaning supplies, china, glassware, cutlery and equipment.
Responsible for storage, requisitioning of all materials and equipment.
Taking and calculating of material stock (inventory) as required.
Reporting to the Executive Steward on all breakages, cleaning supply consumption, etc.
In conjunction with the Executive Steward, establish standards of performance for the Stewarding Department.
Maintaining all equipment to a high standard, i.e.: dishwashers, chaffers dishes, speed racks, etc., and reporting to maintenance any defects.
To perform all duties applicable to a department manager within the hotel.
To actively participate in the critical path task sheet for the food and beverage department.
To conduct/attend all required department meetings.
To plan/organize/control the efficient and effective utilization of all stewarding production staff, especially in scheduling and controlling overtime.
To oversee the training/development of all stewarding staff by ensuring that effective on and off the job training is carried out.
Be aware of state legislation in employment and industrial relations.
Daily labor controls and payroll sign off.
Create weekly stewarding schedules and have Executive Steward approval.