Executive Steward

Marriott•Kansas City, MO

2d•$74,000 - $101,000

About The Position

The Executive Steward manages daily kitchen utility operations and staff, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. The role supervises kitchen employees who are not actively engaged in cooking, such as dishwashers and kitchen helpers, and works to improve guest and employee satisfaction while maintaining the operating budget. The position oversees supplies, equipment, inventories, sanitation, safety, and compliance with applicable laws and standards. It leads and manages employees, supports departmental goals and budget performance, and helps ensure consistent service quality and customer satisfaction. Human resource duties include recruiting, hiring, training, performance feedback, employee satisfaction, and administration of disciplinary procedures. Marriott International describes itself as an equal opportunity employer committed to a welcoming, inclusive environment and non-discrimination. Westin’s brand mission emphasizes guest well-being and associates’ well-being, passion, optimism, and pride in maintaining healthy practices.

Requirements

High school diploma or GED and 4 years of experience in procurement, food and beverage, culinary, or a related professional area; OR
A 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of experience in procurement, food and beverage, culinary, or a related professional area.

Responsibilities

Manage daily kitchen utility operations and staff, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.
Supervise kitchen employees who are not actively engaged in cooking, such as dishwashers and kitchen helpers.
Order and manage supplies, and ensure workers have the supplies, equipment, tools, and uniforms needed to do their jobs.
Schedule events, programs, activities, and the work of others.
Monitor incoming ordered materials and maintain current materials.
Conduct china, glass, and silver inventories; control inventories of food, equipment, smallware, and liquor; and report shortages.
Inspect supplies, equipment, and work areas for efficient service and conformance to standards.
Investigate reports of employee accidents and follow up.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
Supervise employees’ adherence to loss prevention policies and enforce proper cleaning routines and dish room machinery use.
Ensure food holding and transport equipment is working and that applicable laws, food handling, and sanitation standards are followed.
Communicate relevant information to executives, peers, and subordinates in a timely manner.
Lead, supervise, and manage employees and day-to-day operations; provide departmental goals, direction, and role-model behavior.
Maintain employee productivity, communicate performance expectations, recognize team contributions, and foster trust, respect, cooperation, and collaborative relationships.
Work toward performance, budget, and team goals; manage controllable expenses and improve service performance.
Solicit employee feedback and consider the department’s impact on the property’s financial goals.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Manage daily operations to meet customer expectations and emphasize guest satisfaction and continuous improvement.
Guide subordinates, set performance standards, and monitor performance.
Recruit, interview, select, hire, and promote employees.
Train employees in safety procedures and ensure utility staff are trained in sanitation, equipment handling, and chemical usage.
Provide performance feedback based on observed service behaviors and review employee satisfaction results to identify and address concerns.
Ensure disciplinary procedures and documentation follow Standard and Local Operating Procedures and support the Peer Review Process; administer property policies fairly and consistently and participate in progressive discipline.