Executive Steward

Town & Country Resort•San Diego, CA

3d•$85,000 - $95,000•Onsite

About The Position

Town and Country Resort is seeking an experienced Executive Steward to lead their stewarding department, which is crucial to the success of their culinary operations across multiple restaurants, banquet venues, pools, bars, and convention operations. The ideal candidate is an organized leader who excels in fast-paced environments, prioritizes cleanliness, and can build and motivate a high-performing team. This role ensures the highest standards of cleanliness, sanitation, organization, and safety throughout all food and beverage operations.

Requirements

Minimum 5 years of stewarding experience in a high-volume hotel, resort, convention center, or similar hospitality environment.
At least 2 years of leadership experience managing stewarding or kitchen support teams.
Strong understanding of food safety, sanitation, HACCP principles, and health department regulations.
Knowledge of chemical handling, OSHA safety requirements, and sanitation best practices.
Proven ability to lead diverse teams, prioritize competing demands, and remain calm under pressure.
Strong organizational, communication, and problem-solving skills.
Ability to work evenings, weekends, holidays, and flexible schedules as business demands require.
Frequently stand and walk for extended periods.
Lift and carry up to 50 pounds.
Push and pull carts, dish racks, and equipment.
Work in hot, humid, and fast-paced kitchen environments.
Frequently bend, reach, twist, and perform repetitive motions.

Nice To Haves

Experience supporting large banquet and convention operations preferred.

Responsibilities

Lead, coach, schedule, and develop a large stewarding team operating across multiple outlets and banquet venues.
Maintain all kitchen, banquet, and food service areas in compliance with local health department regulations, OSHA standards, and company policies.
Oversee warewashing operations and ensure all china, glassware, flatware, cookware, and equipment are cleaned and available to support daily operations.
Manage inventories of chemicals, cleaning supplies, smallwares, and stewarding equipment.
Partner closely with the Executive Chef, Banquet Chef, Restaurant Managers, Engineering, and Food & Beverage leadership to support exceptional guest experiences.
Develop staffing plans to support large conventions, weddings, special events, and seasonal business demands.
Ensure proper handling, storage, and disposal of waste, recycling, grease, and food waste.
Monitor labor productivity and departmental expenses while maintaining service standards.
Conduct training on sanitation, chemical handling, equipment operation, and workplace safety.
Maintain preventive maintenance programs for stewarding equipment and coordinate repairs with Engineering.
Foster a positive, inclusive, and accountable team culture.