Executive Steward (FT)

Grand Traverse Resort•Acme, MI

2d•Onsite

About The Position

The Executive Steward is responsible for hiring, training, organizing, scheduling, and supervising the Stewarding staff to ensure that Stewarding duties for all functions are set and ready for execution, that all dish rooms are staffed according to business needs, and to maintain sanitation standards. This role involves pre-planning expense purchases, directing daily operations, managing departmental workload, and maintaining equipment. The position also plays a key role in the food and beverage recycling program, ensuring proper sanitation levels through inspections, and purchasing cleaning supplies and equipment. Collaboration with the Banquet Chef for plating and dish needs, providing plating staff for banquets, and maintaining the cleanliness of dumpster areas are also key responsibilities. The Executive Steward must report and schedule pest control issues, attend daily BEO meetings and weekly Resume meetings, and adhere to the resort's environmental practices.

Requirements

College degree or equivalent Food and Beverage/Stewarding Management experience.
A minimum of 2 years management experience in Food & Beverage.
Must have a sense for timing & urgency.
Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time.
Must have excellent customer service and communication skills, both written and verbal.
Must be highly motivated with a positive attitude and have the ability to multi-task.
Must possess the ability to work with various personalities while maintaining impartiality.
Must accept constructive criticism as a means of growth.
Must have computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems and payroll processes.
Must be able to stoop, bend, lift and carry racks weighing up to 40lbs on a regular basis.
Must be able to stand for long periods of time.
Must be able to work shifts that exceed typical 8 hour day.
Requires the ability to interact with people beyond giving and receiving instructions.
Must be adaptable to performing under stress when confronted with an emergency.
Must be able to effectively handle stressful and compromising situations while remaining focused and professional.
Must be able to deal with difficult people without losing perspective.
Must be able to work productively under strict time restraints with variable deadlines.

Nice To Haves

Previous experience in the hospitality industry as a supervisor is highly desired.

Responsibilities

Hire, train, organize, schedule, and supervise the Stewarding staff.
Ensure Stewarding duties for all functions are set and ready for execution.
Ensure all dish rooms are staffed according to business needs.
Maintain sanitation standards.
Pre-plan expense purchases for budgetary purposes.
Direct Stewarding staff in day-to-day operations.
Manage departmental workload through proper delegation of work.
Monitor and maintain equipment.
Involve in food and beverage recycling program.
Maintain proper levels of sanitation through walk-through inspections following state and local health codes.
Achieve budgeted figures where applicable.
Involve in the purchasing of cleaning chemicals and equipment.
Work closely with Banquet Chef on plating, chaffer, and dish needs for each function.
Provide plating staff at banquet functions.
Responsible for cleaning and sanitation of dumpster areas.
Report/schedule for pest control issues.
Attend daily Banquet Event Order (BEO) meetings.
Attend weekly Resume meetings.
Understand and abide by environmental practices of the resort.
Present disciplinary forms to employees in a professional and timely manner.
Ensure all scheduling is completed weekly on time.
Complete any ordering activities necessary.
Other duties as assigned.