Executive Steward

Omni Hotels & Resorts•Austin, TX

8d•Onsite

About The Position

The Executive Steward is responsible for the efficient operation of the hotel’s Stewarding Department. The role ensures that Banquets and all Food and Beverage outlets have sufficient clean, sanitized, and properly maintained equipment and supplies to meet operational needs. Responsibilities include overseeing sanitation standards and health inspections, inventory control, Big 3 purchasing, chemical purchases and inventory, equipment maintenance, breakage monitoring, staff performance, and budget management, while ensuring compliance with company and hotel policies and procedures. The Executive Steward works with the Executive Chef and Director of Food and Beverage on departmental operations, purchasing, performance standards, and budget preparation. The role maintains cleanliness, sanitation, and organization throughout Stewarding and Food and Beverage areas; monitors expenses and inventory; supports banquet and outlet operations; and promotes safe practices for handling chemicals and using equipment. Work takes place throughout the interior and exterior of the hotel, including kitchens, banquet facilities, Stewarding areas, and Food and Beverage outlets.

Requirements

At least four years of leadership experience within a hotel Stewarding Department.
Valid, unexpired Food Handler certification, or ability to obtain the required certification upon hire for positions requiring local certification.
Ability to communicate effectively with team members, management, and guests when necessary.
Ability to coach and counsel employees to address poor performance.
Ability to project expenses to help meet targeted Food and Beverage profitability.
Ability to 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.
Ability to work effectively in a fast-paced hospitality environment while maintaining cleanliness, sanitation, safety, and operational efficiency.
Ability to follow established safety procedures and use appropriate personal protective equipment when handling cleaning chemicals and operating equipment.
Ensure the MSDS sheet booklet is correct to Ecolab specifications.

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 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 the highest performance standard.
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 expenses and overhead, identify budget variances, and recommend corrective action.
Collaborate on purchasing cleaning supplies, China, glassware, cutlery, and other necessary equipment.
Oversee storage, distribution, and requisition of Stewarding materials, supplies, and equipment.
Conduct and maintain accurate inventory counts of departmental supplies, materials, and equipment.
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 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.
Coach and counsel employees to address poor performance as needed.
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 needed.