Executive Steward

Marriott•Orlando, FL

7d•$74,000 - $101,000

About The Position

The Executive Steward manages daily kitchen utility operations and staff, including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. The role supervises kitchen employees who are not actively engaged in cooking, such as dishwashers and kitchen helpers. The Executive Steward works to improve guest and employee satisfaction while maintaining the operating budget. The position oversees supplies, equipment, inventories, sanitation, safety, and compliance with applicable laws and standards. It also leads kitchen utility staff, manages day-to-day operations and department expenses, supports service quality, and carries out human resources activities such as 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; alternatively, a 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of relevant experience.
Ability to lead, influence, and encourage others using interpersonal and communication skills.
Ability to support sound financial and business decision-making and demonstrate honesty and integrity.
Ability to supervise and manage employees and day-to-day operations.
Knowledge of employee positions sufficient to perform their duties in their absence.
Ability to set performance expectations, monitor performance, and provide feedback.
Ability to manage supplies, equipment, inventories, cleaning routines, and food handling and sanitation standards.

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 employees have the supplies, equipment, tools, and uniforms needed for their work.
Schedule events, programs, activities, and employees’ work.
Monitor ordered materials and maintain current materials.
Conduct china, glass, and silver inventories; control inventories of food, equipment, smallware, and liquor; and report shortages to designated personnel.
Inspect supplies, equipment, and work areas for efficient service and conformance to standards.
Investigate reports of employee accidents and follow up.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
Supervise employees’ adherence to loss-prevention policies to prevent accidents and control costs.
Enforce cleaning routines for serviceware, equipment, floors, and 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 promptly to executives, peers, and subordinates.
Lead, supervise, and manage employees and day-to-day operations; understand employee roles well enough to perform their duties when needed.
Set departmental direction and priorities, maintain employee productivity, and serve as a role model.
Achieve performance, budget, and team goals; participate in managing controllable expenses and understand the department’s impact on property financial objectives.
Recognize team contributions and foster trust, respect, cooperation, and collaborative relationships.
Communicate performance expectations, solicit employee feedback, and work to improve service performance.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Maintain service quality and standards and meet customer expectations; emphasize guest satisfaction and continuous improvement.
Provide guidance to subordinates, set performance standards, and monitor 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 use.
Provide feedback based on observed service behaviors and review employee satisfaction results to identify and address concerns.
Ensure disciplinary procedures and documentation comply with 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.