Executive Steward

Omni Hotels & Resorts•San Diego, CA

2d•Onsite

About The Position

The Executive Steward ensures 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. Omni San Diego’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. The Omni San Diego Hotel at the Ballpark's commitment to serve our associates and nurture their growth has led to the company’s highest rating in associate satisfaction and an impressive internal promotion rate. 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 San Diego Hotel at the Ballpark may be your perfect match.

Requirements

Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
Must have unexpired Food Handlers – or obtain upon hire.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.
Must be flexible in scheduling to include nights, weekends, and holidays.
Must be able to communicate with staff and when needed, guests.
Must have 2+ years of leadership experience on hotel stewarding team.

Responsibilities

Responsible for 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 established standards of performance, within the agreed budgetary controls.
To advise the Food and Beverage Directors on all matters relating to the Stewarding Department.
To be responsible for a high standard of sanitation throughout the Stewarding areas.
To assist the Food and Beverage Director in the preparation of the Stewarding Department budget. When agreed, should control all overheads throughout the oncoming year to report to the Food and Beverage Director all variances from actual and budget with reasons and recommendations for remedial action.
To work with the Executive Chefs and Directors of Food and Beverage 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 Chefs all breakages, cleaning supply consumption, etc.
In conjunction with the Executive Chefs, establish standards of performance for the Stewarding Department.
Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting to maintenance any defects.