Executive Banquet Steward

J W Marriott•Las Vegas, NV

11h•Onsite

About The Position

The Executive Banquet Steward is responsible for overseeing the effective operation of banquets and catering, ensuring adherence to health/OSHA regulations. This role requires performing job responsibilities satisfactorily and according to department standards, adhering to all Company, Safety, and Department policies and procedures. The position fosters teamwork, provides excellent guest service, anticipates guest needs to exceed expectations, and builds brand loyalty by living the JW Marriott Core Values.

Requirements

High School Diploma or GED.
Minimum of 5 years supervisory experience, preferable in a high-volume operation in hotel and casino environment.
Strong knowledge of sanitation standards, health regulations, and safe food-handling practices.
Proficient in dish-room equipment operation, maintenance, and supply management.
Skilled in purchasing, inventory control, and cost‑effective resource management.
Solid financial acumen, including budgeting, forecasting, and P&L interpretation.
Effective labor management, scheduling, and productivity optimization.
Strong training, communication, and relationship‑building skills.
Organized, detail‑oriented, and proficient in Microsoft Office applications.
Understanding of hotel operations and their impact on kitchen and stewarding functions.
Valid Clark County Health Card
Valid ServSafe Manager Certificate
Communicates effectively with management, associates, applicants, and guests both verbally and in writing (English required).
Performs physical tasks including prolonged standing, walking, bending, and reaching.
Lifts up to 50 lbs. and pushes, pulls, or maneuvers items up to 150 lbs.
Uses computers for tasks such as ordering.
Demonstrates eye-hand coordination, basic math skills, and the ability to read and recognize letters, numbers, and symbols.
Follows all policies, procedures, written instructions, safety guidelines, and chemical labels (MSDS), including working with cleaning chemicals.

Responsibilities

Attend and participate in BEO meetings, plan accordingly and forecast labor requirements.
Oversee and ensure the smooth, efficient daily operations of the stewarding department.
Enforce proper use, care, and cleaning procedures for all dish-room machinery.
Maintain and enforce established cleaning routines for service ware, equipment, floors, and related areas.
Ensure proper breakdown and cleanup procedures for banquets, restaurants, in-room dining, and the associate cafeteria.
Partner with the Executive Chef and Food & Beverage leadership to implement guidelines and procedures for banquet and event operations.
Manage the ordering, inventory, and maintenance of associate uniforms according to budgeted guidelines.
Conduct regular inventories of china, glassware, and silver to maintain accurate stock levels.
Purchase supplies and manage inventory levels in alignment with budget and operational needs.
Review staffing levels to ensure guest service standards, operational efficiency, and financial goals are consistently met.
Train utility staff on sanitation standards, proper equipment handling, and safe chemical usage.
Maintain effective communication with vendors and collaborate with Health Department representatives as required.
Train associates in safety and loss-prevention procedures, ensuring compliance to reduce accidents and control costs.
Conduct thorough investigations of associate accidents and follow up to ensure corrective actions are implemented.