Executive Steward

Marriott•Kansas City, MO

10d•$74,000 - $101,000

About The Position

Manages the daily kitchen utility operations and staff, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. Supervises kitchen employees who are not actively engaged in cooking, such as dishwashers and kitchen helpers. The role strives to improve guest and employee satisfaction while maintaining the operating budget. The Executive Steward manages daily operations, supplies, inventories, equipment, serviceware, sanitation, and compliance with applicable laws and standards. The role also leads and develops the kitchen utility team, supports exceptional customer service, and carries out human resource activities including hiring, training, performance management, and employee relations.

Requirements

High school diploma or GED and 4 years of experience in procurement, food and beverage, culinary, or a related professional area; OR
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.
Order and manage supplies, and ensure workers have the supplies, equipment, tools, and uniforms needed to perform their jobs.
Schedule events, programs, activities, and the work of others.
Monitor 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 to support efficient service and compliance with standards.
Investigate reports of employee accidents and follow up.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
Supervise employee compliance with loss prevention policies, cleaning routines, and proper use and cleaning of dish room machinery.
Ensure food holding and transport equipment is working properly.
Ensure compliance with applicable laws and regulations, food-handling requirements, and sanitation standards.
Communicate relevant information to executives, peers, and subordinates in a timely manner.
Lead, supervise, and manage employees and day-to-day operations; understand employee roles well enough to perform duties in their absence.
Set departmental priorities and provide leadership and direction to meet departmental goals efficiently and effectively.
Maintain employee productivity, communicate performance expectations, and model appropriate behavior.
Achieve performance, budget, and team goals; manage controllable expenses and improve service performance.
Recognize team contributions, encourage cooperation and trust, maintain collaborative relationships, and solicit employee feedback.
Understand the department's impact on the property's financial goals and objectives.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Manage daily operations to ensure quality, standards, and customer expectations are met, and emphasize guest satisfaction and continuous improvement.
Guide subordinates by setting performance standards and monitoring 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 feedback based on observation of 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.
Ensure property policies are administered fairly and consistently, and participate in progressive discipline procedures.