Executive Steward

LV Search Partners•Ridgefield, WA

About The Position

Position Summary: The Executive Steward manages the daily kitchen stewarding operations and associated staff. Areas of responsibilities include dish room operations, night cleaning of food and beverage outlets, Supervises kitchen employees not actively engaged in cooking (e.g., utilities.). Primary Duties and Responsibilities: Promotes superior guest service. Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani. Provides oversight and management to the day-to-day stewarding operation. Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action. Assists the stewards during operations. Maintains and updates the steward operating manual, chemical charts, and cleaning chart for the team’s reference. Coordinate with the Facilities department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers, and other major equipment. Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. Monitors the inflow of ordered materials and the maintenance of current materials. Conducts supply inventories and reports shortages to designated personnel. Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. Investigates reports and follows-up on employee accidents. Manages all equipment, china, glass, and silver (e.g., adequate clean supplies of each). Supervises employees’ ability to follow loss prevention policies to prevent accidents and control costs. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Informs and/or updates the Executive Chef of relevant information in a timely manner. Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service. Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Interviews, selects, hires, and promotes employees in the organization. Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures. Ensures staff is properly trained regarding sanitation, equipment handling, chemical usage, and safety procedures. Maintains confidentiality of sensitive information. Other duties as assigned.

Requirements

High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
2- 4 years’ experience in a similar role.
Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
Ability to create and forecast productivity, staffing and budget plans.
Initiate corrective action in a professional and thorough manner as needed.
Highest level of commitment to client satisfaction and quality standards.
Demonstrated experience in coaching, motivating, developing, and leading a team.
Must be able to lift and carry 50 lbs.
Must possess a valid food workers card.
Must be able work a business driven, flexible schedule including late nights, weekends, early mornings, holidays, and department “blackout/high volume” days.
Must be willing to work in a smoking environment.
Must be willing to adhere to company health and safety measures.

Nice To Haves

Associates degree or higher preferred.

Responsibilities

Manages the daily kitchen stewarding operations and associated staff.
Promotes superior guest service.
Provides oversight and management to the day-to-day stewarding operation.
Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action.
Assists the stewards during operations.
Maintains and updates the steward operating manual, chemical charts, and cleaning chart for the team’s reference.
Coordinate with the Facilities department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers, and other major equipment.
Orders and manages necessary supplies.
Monitors the inflow of ordered materials and the maintenance of current materials.
Conducts supply inventories and reports shortages to designated personnel.
Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
Investigates reports and follows-up on employee accidents.
Manages all equipment, china, glass, and silver (e.g., adequate clean supplies of each).
Supervises employees’ ability to follow loss prevention policies to prevent accidents and control costs.
Ensures compliance with all applicable laws and regulations.
Ensures compliance with food handling and sanitation standards.
Informs and/or updates the Executive Chef of relevant information in a timely manner.
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service.
Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Interviews, selects, hires, and promotes employees in the organization.
Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
Ensures staff is properly trained regarding sanitation, equipment handling, chemical usage, and safety procedures.
Maintains confidentiality of sensitive information.