Executive Steward

Boston Harbor Hotel•Boston, MA

1d•Onsite

About The Position

This position is responsible for protecting the hotel investment in operating equipment, as well as incoming product to the Hotel. The Executive Steward/Storeroom Manager will also ensure adequate on hand supplies for all departments and ensure all back of the house areas are clean and orderly.

Requirements

At least two (2) or more years of strong Food & Beverage Supervisory and/or Management experience in a Full-Service Hotel.
Previous experience in a Luxury Environment preferred, or other related/equivalent field may be considered.
Must be able to speak, read, write and understand the primary language used in the workplace.
Good communication skills, both verbal and written.
Must be able to lift up to 15lbs + on a regular and continuous basis.

Nice To Haves

Previous experience in a Luxury Environment

Responsibilities

Conducting accurate inventories projecting annual equipment expenses and developing annual equipment purchases requirements.
Maximizing profitability through accurate forecasting of labor needs, efficient scheduling, proper use and control of cleaning supplies, and orderly storage facilities.
Providing complete and accurate response to banquet managers' needs, including proper transport of food between areas.
Reporting equipment malfunctions immediately and ensuring timely repair to bring all equipment to peak efficiency.
Developing and maintaining an efficient department with enthusiastic staff who demonstrate pride in their work environment.
Completing all banquet equipment requisitions in an accurate and timely manner.
Developing and executing an organized system for taking inventories that is efficient and accurate.
Providing expense forecasts of all cleaning supplies, labor, operating equipment, sterno, and all other supplies utilized by the department.
Escorting health inspectors on all facility inspections and ensuring scores consistently above 95.
Attending to all administrative duties including efficient scheduling, payroll administration, personnel records, and expense forecasts.
Meeting sanitation standards set by the health department of the city of Boston.
Training and motivating all staff.
Ensuring proper handling, maintenance, and care of equipment, china, glass, and silver.
Setting in place and administering an effective development plan for assistant managers, supervisors, and line employees.
Ensuring the cafeteria facility is well run and provides a quality service in product reflective of the hotel's approach to guests.
Managing the day-to-day activities and assignments of the Storeroom Team.
Providing an organized method to ensure efficient product flow.
Maintaining a well-organized, easily inventoried storeroom with agreed-upon par levels to ensure efficient operations.
Ensuring the Receiving Clerk maintains accurate detailed records of all deliveries through direct supervision and approval of all daily logs.
Ensuring the Receiving Clerk approves the quality of product, especially perishable items, as the items enter, while ensuring produce is dated and rotated.
Working closely with Food and Beverage control to ensure all cost factors are under scrutiny, such as receiving logs, meat tag system, inventory accuracy, inventory turnover, and product rotation.
Alerting the Chef when pricing changes occur or product specifications become a problem.
Ensuring the Storeroom Attendant supervises accuracy of perpetual beverage inventories and maintains proper par levels.
Directly supervising inventory levels of dry goods through coordination with the Storeroom Attendant and Chef.
Maintaining accurate inventories daily and month-end, by active participation and supervision.
Identifying slow-moving stock and reporting to food and beverage control.
Effectively scheduling staff to ensure maximum efficiencies of excellent service/low labor cost.
Anticipating needs through forecasting, utilizing Banquet menus, Occupancy forecasts, and Department Head meetings.
Complying with all Safety Standards.