Executive Steward

Omni Hotels & Spas•Austin, TX

About The Position

The Executive Steward is responsible for the efficient operation of the Stewarding Department, ensuring Banquets and all Food and Beverage outlets have the quantities of clean, sanitized, properly maintained equipment and supplies needed to meet hotel operational needs. The role oversees sanitation standards, health inspections, inventory control, Big 3 purchasing, chemical purchasing and inventory, equipment maintenance, breakage monitoring, staff performance, and budget management while ensuring compliance with company and hotel policies and procedures. The Executive Steward collaborates with the Executive Chef and Director of Food and Beverage on departmental operations, budgets, purchasing, and performance standards. The role monitors expenses and inventory, maintains cleanliness and sanitation, oversees equipment maintenance, and supports the preparation of equipment and supplies for Banquets and other Food and Beverage outlets. The position also promotes safe work practices and proper handling, storage, and use of cleaning chemicals and equipment. Work takes place throughout interior and exterior hotel areas, including kitchens, Banquet facilities, Stewarding areas, and other Food and Beverage outlets. Conditions include humidity, extreme temperatures, wet floors, food and beverage products, and potentially hazardous cleaning chemicals. The role requires following safety procedures and using appropriate personal protective equipment, while maintaining cleanliness, sanitation, safety, and operational efficiency in a fast-paced hospitality environment.

Requirements

Minimum of four years of leadership experience within a hotel Stewarding Department.
Possess a valid, unexpired Food Handler certification or obtain the required certification upon hire, where local certification is required.
Communicate effectively with team members, management, and guests when necessary.
Coach and counsel employees to address poor performance as needed.
Project expenses to help ensure targeted Food and Beverage profitability is met.
Understand and follow company policies, hotel procedures, sanitation standards, and safety guidelines.
Demonstrated ability to manage inventory, monitor expenses, control operating costs, and maintain departmental standards.
Ability to work a flexible schedule, including nights, weekends, holidays, and varying shifts based on business needs.

Nice To Haves

Luxury hotel background preferred.
Bilingual preferred.

Responsibilities

Oversee the efficient and effective operation of the Stewarding Department, including productivity, cost control, and resource use.
Implement and enforce company and hotel policies, procedures, and operating standards within established budget guidelines.
Advise and collaborate with the Executive Chef and Director of Food and Beverage on Stewarding Department matters.
Maintain cleanliness, sanitation, and organization throughout Stewarding areas and Food and Beverage operations.
Ensure quarterly state and corporate health inspections or ECOSURE inspections are performed to high standards.
Conduct daily and weekly cleanliness inspections and overnight cleaning walkthroughs.
Assist the Executive Chef and Director of Food and Beverage with preparing the Stewarding Department budget.
Monitor departmental expenses and overhead, identify variances against budget, and provide explanations and recommendations for corrective action.
Collaborate on purchasing cleaning supplies, China, glassware, cutlery, and other equipment needed for hotel operations.
Oversee proper storage, distribution, and requisition of Stewarding materials, supplies, and equipment.
Conduct and maintain accurate inventory counts of departmental supplies, materials, and equipment as required.
Monitor and report breakages, cleaning supply consumption, inventory discrepancies, and other relevant operational matters.
Establish, communicate, and maintain departmental performance standards with the Executive Chef and Director of Food and Beverage.
Ensure Stewarding equipment, including dishwashers and burnishers, is properly maintained and operated according to standards.
Identify equipment defects and promptly report maintenance and repair needs to the appropriate department.
Support the timely preparation and sanitation of equipment and supplies for Banquets and other Food and Beverage outlets.
Promote safe work practices and ensure proper handling, storage, and use of cleaning chemicals and equipment.
Hold daily and monthly meetings to inform and inspire a high-performing culture with clear guidelines and expectations.
Drive a food truck or equipment box truck for outside events when required.
Ensure the MSDS sheet booklet is correct to Ecolab specifications.