Executive Steward
About The Position
To maintain the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, guarantee safe working conditions, and keep the highest standards of sanitation. What is in it for you: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Approach all encounters with guests and employees in a friendly, service oriented manner. Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel. Strives to continually improve guest and employee satisfaction while maintaining the operating budget Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running Monitors the inflow of ordered materials and the maintenance of current materials Coordinates banquet plating and food running with Banquet Chef Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria Manages scheduling and payroll administration for stewarding team. Participates in the management of department's controllable expenses to achieve or exceed budgeted goals Ensures compliance with all Food & Beverage policies, standards and procedures. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Monitors the inflow of ordered materials and the maintenance of current materials. Conduct inventories of equipment, glassware, china and silver on a regular basis to be able to report shortages to designated personnel so we can keep a consistent par level. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Supervises dish room shift operations. Interacts with vendors and Health Department representatives as required. Ensures employees maintain required food handling and sanitation certifications. Recruits, interviews, selects, hires, and promotes employees in the organization. Ensure a safe and productive operation. Assure compliance with Health Department standards. Assure compliance with the guidelines set by EHC. Supervise and maintain the sanitation of kitchen, store rooms, hallways, dock, and equipment. Work with Chef, Director of Event Services/Catering to anticipate equipment needs Participates in employee progress discipline procedures Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns Must perform and train on all stewarding duties. Ensure MSDS Binder is updated and compliant. Conduct monthly safety trainings for staff. Order and control of inventory of all cleaning compounds. Participate and support the hotel’s ESG initiatives.
Requirements
- Must have proof of eligibility to work in the United States.
Responsibilities
- Approach all encounters with guests and employees in a friendly, service oriented manner.
- Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel.
- Strives to continually improve guest and employee satisfaction while maintaining the operating budget
- Manages the daily kitchen utility operations and staff.
- Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
- Monitors the inflow of ordered materials and the maintenance of current materials
- Coordinates banquet plating and food running with Banquet Chef
- Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria
- Manages scheduling and payroll administration for stewarding team.
- Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
- Ensures compliance with all Food & Beverage policies, standards and procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Conduct inventories of equipment, glassware, china and silver on a regular basis to be able to report shortages to designated personnel so we can keep a consistent par level.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
- Supervises dish room shift operations.
- Interacts with vendors and Health Department representatives as required.
- Ensures employees maintain required food handling and sanitation certifications.
- Recruits, interviews, selects, hires, and promotes employees in the organization.
- Ensure a safe and productive operation.
- Assure compliance with Health Department standards.
- Assure compliance with the guidelines set by EHC.
- Supervise and maintain the sanitation of kitchen, store rooms, hallways, dock, and equipment.
- Work with Chef, Director of Event Services/Catering to anticipate equipment needs
- Participates in employee progress discipline procedures
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
- Must perform and train on all stewarding duties.
- Ensure MSDS Binder is updated and compliant.
- Conduct monthly safety trainings for staff.
- Order and control of inventory of all cleaning compounds.
- Participate and support the hotel’s ESG initiatives.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
