Executive Steward - The Langham, Pasadena

Langham Hotel•United States,

17h•$92,000 - $95,000•Onsite

About The Position

The Langham Huntington, Pasadena, Los Angeles is seeking an Executive Steward to manage the stewarding area and ensure a clean, sanitized kitchen. This role is crucial for achieving food and beverage revenue, profit, and customer satisfaction goals. The Executive Steward will manage all stewarding staff and oversee operations within the Food & Beverage department.

Requirements

High School diploma required.
4 years of previous Food and Beverage and management experience.
Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
Considerable skill in math and algebraic equations using percentages.
Ability to walk, stand and/or bend continuously to perform essential job functions.
Ability to communicate in English, both orally and in writing, with guests and associates.
Ability to use patience, tact and diplomacy to defuse anger and to collect accurate information to resolve problems.
Ability to work under pressure and handle stressful situations during busy periods.
Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
Ability to obtain any government required license or certificate.

Nice To Haves

Degree in Hotel and Restaurant Management preferred.
CPR Certification and/or First Aid Training preferred.

Responsibilities

Select, train, schedule, supervise, and counsel all members of the stewarding department in accordance with established standards for safety, productivity, and performance.
Delegate dish and equipment washing and silver polishing activities.
Oversee all stewarding staff.
Manage appropriate steps to get projects completed; organize people and processes; create a plan for resourceful workflow.
Manage people and resources to get projects completed; multi-task and keep order.
Lead and supervise a team of Stewards on a duty basis, ensuring an exceptional experience by proactively motivating, coaching, and monitoring performance, providing timely feedback and on-the-job training.
Direct staff in maintaining the cleanliness of back-of-house areas, including all kitchens, storage areas, dumpster, loading dock, banquet areas, and ware washing areas.
Manage general cleaning schedules to ensure food service areas meet or exceed health inspection requirements.
Maintain the inventory and coordinate the distribution of all big four items: china, glassware, and silver, including visual inspection for cleanliness, storage, and safe transportation.
Control equipment storage areas and the issuance of equipment for the Food and Beverage Service department.
Maintain the cleanliness and good operating condition of house kitchen equipment, such as stoves, refrigerators, ovens, ice makers, walk-ins, and dish machines.
Maintain an inventory logbook for all glass, china, silver, and other operating equipment.
Organize and conduct pre-shift and departmental meetings to advise staff of forecasted expectations.
Attend other relevant meetings.
Perform general/routine cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
Ensure ample cleaning supplies and ware wash detergents are on hand, keeping costs within monthly forecast budgets.
Perform other duties as requested, such as assisting banquet and catering staff and moving supplies and equipment.
Work within established budgetary guidelines, realize bottom-line needs, monitor expenses, and take corrective action.
Perform duties of line employees as needed during high-volume and emergency situations.
Report duty as scheduled according to operating hours.
Provide maximum levels of guest service while maintaining Langham Hospitality Group standards.