Executive Steward

Marriott•Lake Buena Vista, FL

2d•$73,000 - $100,000

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 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 daily operations, supplies, inventories, equipment, sanitation, employee performance, and customer service. It also leads human resource activities for the utility team, including recruiting, hiring, training, feedback, and discipline, while ensuring compliance with applicable laws, regulations, and property procedures.

Requirements

High school diploma or GED and 4 years of experience in procurement, food and beverage, culinary, or a related professional area; OR a 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of experience in procurement, food and beverage, culinary, or a related professional area.

Responsibilities

Manage day-to-day kitchen utility operations and employees, 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 to perform their jobs.
Schedule events, programs, activities, and employee 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.
Inspect supplies, equipment, and work areas to ensure efficient service and compliance with standards.
Investigate employee accident reports and follow up on accidents.
Manage equipment, china, glass, and silver to ensure adequate clean supplies are available.
Supervise employees’ compliance with loss prevention policies to prevent accidents and control costs.
Enforce proper 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 and food handling and sanitation standards.
Communicate relevant information to executives, peers, and subordinates in a timely manner.
Lead, influence, and encourage the team; support sound financial and business decisions; and lead by example.
Supervise employees and manage daily operations, including performing employee duties when necessary.
Set departmental direction and priorities, maintain employee productivity, and communicate performance expectations.
Achieve performance, budget, and team goals; manage controllable expenses; and work to improve service performance.
Recognize team contributions, encourage trust and cooperation, maintain collaborative employee relationships, and solicit employee feedback.
Understand the department’s impact on property financial goals and objectives.
Attend meetings and communicate with executives, peers, and subordinates to improve service quality.
Manage daily operations to meet customer expectations and maintain quality and service standards; emphasize guest satisfaction and continuous improvement.
Provide guidance and direction 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 usage.
Provide feedback based on observed service behaviors and review employee satisfaction results to identify and address concerns.
Ensure disciplinary procedures and documentation follow Standard and Local Operating Procedures and support the Peer Review Process.
Administer property policies fairly and consistently and participate in progressive discipline procedures.