Executive Steward

AccorHotel•Dallas, TX

16h•Onsite

About The Position

Responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. Directs, implements and maintains a service and leadership philosophy, which serves as a guide to respective staff. Consistently offer professional, friendly and proactive guest service while supporting fellow employees. Communicate all departmental policies, procedures and other required service standards. Monitor & maintain the sanitation of kitchen equipment and other areas within the hotel. Prepare monthly reports on shortages in china, silverware and equipment and requisition replacements as required while following budget guidelines. Oversee the scheduling and labor management of stewarding employees. Oversee ordering of chemicals and operating supplies. Work closely with the Banquet department to deliver equipment and food in timely manner. Attend Banquet Event Order meetings and communicate changes to hourly team. Work closely with equipment vendors to procure the best product for the best price. Manage performance of the team. Prepare and distribute assignments for Stewarding staff and review priorities. Monitor all work areas for compliance with State Health regulations and Hotel requirements; follow through on any violation. Coordinate and assist with Banquet function requirements as assigned. Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and at any time of day. Always maintain positive guest relations. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain complete knowledge of: anticipated business levels in each outlet per meal period. daily house count. scheduled in-house group activities, locations and times. correct chemical handling procedures. Inspect all work areas and document discrepancies to be rectified. Develop action plan if needed. Inspect the quality of work performed by Night Cleaners and resolve deficiencies. Ensure scheduled cleaning tasks are completed within specified time frames. Communication status of Service Company with Executive Chef. Meet with the Executive Chef and review the Kitchen needs daily. Maintain close communication with F&B Managers, working to supply their equipment needs. Review the Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications. Accommodate requests for additional wares expediently and courteously. Follow up on delivery of all such items. Review B.E.O.'s (Banquet Event Orders) at weekly meeting and resolve discrepancies. Determine staffing level and equipment needs. Prepare equipment set-up sheets and ensure follow-through on Banquet support needs required from Stewarding. Establish par levels and storage requirements for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to hotel requirements. Establish a cleaning schedule for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned. Develop checklists for employees to follow when completing scheduled cleaning tasks. Establish and monitor compliance with recycling/conservation specifications. Establish and review labor costs, chemical cost per cover, daily expenses and breakage; resolve discrepancies with accounting. Track actuals against budget. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands, while adhering to budget needs. Ensure that staff report to work as scheduled. Document any late or absent employees. Coordinate breaks for staff. Assign work duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Conduct pre-shift meetings with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel. Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.

Requirements

5 years’ experience in a food service janitorial supervisory position.
Previous leadership experience in a Stewarding department required.
Strong interpersonal and problem solving abilities.
Computer literate in Microsoft & Windows applications required.
Ability to coordinate a team, work well under a fast paced & high pressure environment, remain calm & courteous, and prioritize guest needs.
Knowledge of proper cleaning techniques, requirements and use of equipment/machinery.
Understands financials of the department.
Highly responsible, reliable & dependable.
Knowledge of proper chemical handling.
Fluency in English, both verbal and non-verbal.
Provide legible communication and direction.

Nice To Haves

University or College degree in a related discipline, preferred.

Responsibilities

Manage all aspects of the Stewarding Department functions.
Direct, implement and maintain a service and leadership philosophy.
Communicate departmental policies, procedures, and service standards.
Monitor and maintain the sanitation of kitchen equipment and other hotel areas.
Prepare monthly reports on shortages and requisition replacements within budget.
Oversee scheduling and labor management of stewarding employees.
Oversee ordering of chemicals and operating supplies.
Coordinate with the Banquet department for timely equipment and food delivery.
Attend Banquet Event Order meetings and communicate changes.
Work with equipment vendors to procure products.
Manage team performance.
Prepare and distribute assignments for Stewarding staff.
Monitor work areas for compliance with health regulations and hotel requirements.
Coordinate and assist with Banquet function requirements.
Assist Stewarding staff with job functions to ensure cleanliness and service standards.
Maintain knowledge of and comply with departmental policies and procedures.
Maintain knowledge of correct equipment maintenance and use.
Anticipate guest needs and respond promptly.
Maintain positive guest relations and resolve complaints.
Monitor and maintain cleanliness, sanitation, and organization of work areas.
Inspect all work areas and document discrepancies.
Inspect the quality of work performed by Night Cleaners.
Ensure scheduled cleaning tasks are completed within specified time frames.
Communicate the status of the Service Company with the Executive Chef.
Meet with the Executive Chef to review kitchen needs daily.
Maintain communication with F&B Managers regarding equipment needs.
Review kitchen and restaurant service needs from Stewarding.
Accommodate requests for additional wares.
Review Banquet Event Orders and determine staffing and equipment needs.
Establish par levels and storage requirements for supplies and equipment.
Check storage areas for proper supplies, organization, and cleanliness.
Ensure items are stored in accordance with health and fire regulations.
Establish a cleaning schedule for all tasks.
Develop checklists for employees completing scheduled cleaning tasks.
Establish and monitor compliance with recycling/conservation specifications.
Establish and review labor costs, chemical costs, expenses, and breakage.
Prepare weekly work schedules and adjust as needed to meet business demands and budget.
Ensure staff report to work as scheduled and document absences.
Coordinate breaks for staff.
Assign work duties to staff and communicate changes.
Conduct pre-shift meetings with staff.
Inspect grooming and attire of staff.
Inspect and ensure all materials and equipment are ready for service.
Monitor staff performance and provide feedback.
Handle disciplinary problems and counsel employees.