Executive Steward

Loews Hotels•Nashville, TN

1d•Onsite

About The Position

Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the city’s most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality. Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. Build your career within a newly renovated setting where an iconic legacy is reimagined, blending refined luxury with authentic Nashville soul. Perfectly positioned on West End, this is more than a workplace - it's an exclusive opportunity to be part of something truly exceptional. A hands-on and detail-driven Executive Steward who will lead the stewarding team and ensure the highest standards of cleanliness, organization, and safety across all kitchen and food preparation areas. In this role, you’ll oversee the care and maintenance of kitchen equipment, dishware, and storage spaces, creating an environment that supports flawless culinary and banquet operations. Your leadership will keep back-of-house operations running smoothly, enabling exceptional guest experiences.

Requirements

High School Diploma or equivalent.
Minimum 2-4 years of experience in a manager role within Stewarding, Food & Beverage, Culinary, or a related professional area within an upscale hotel or restaurant, preferred.
Strong understanding of kitchen operations, sanitation standards, and equipment maintenance.
Knowledge of health department regulations and food safety standards.
Excellent communication, interpersonal skills, and strong organizational and time management abilities.
Physical ability to perform duties, including lifting heavy items, standing for long periods, and operating cleaning equipment.
Flexibility to work varying shifts, including nights, weekends, and holidays, as needed.

Nice To Haves

Degree in Hospitality/Restaurant Management, and/or relevant work experience, preferred.

Responsibilities

Lead and manage the stewarding department, ensuring proper coverage and smooth, efficient operations.
Inspire and motivate your team, fostering collaboration and maintaining high morale through regular meetings, training, and coaching.
Develop work schedules that align staffing levels with operational needs for daily service, banquets, and special events.
Oversee dishwashing operations to guarantee the proper cleaning and storage of all plates, glassware, silverware, and kitchen equipment.
Ensure safe handling and storage of cleaning chemicals, maintaining compliance with all safety standards and regulations.
Manage inventory of cleaning supplies, dishware, glassware, and kitchen equipment, keeping accurate records and coordinating repairs or replacements as needed.
Partner with vendors and purchasing teams to ensure timely ordering and delivery of supplies and equipment.
Collaborate with the Executive Chef and other department leaders to meet operational goals and support seamless service.
Work closely with banquet teams to coordinate equipment needs for events, including setup and breakdown of service areas.
Train team members on cleaning procedures, equipment handling, and safety practices, reinforcing a culture of accountability and excellence.
Implement and monitor safety programs to prevent accidents and maintain a secure work environment.
Manage departmental budgets by monitoring labor, supply, and equipment costs, minimizing waste and controlling expenses through efficient resource management.
Track breakage and loss of dishware, glassware, and kitchen equipment, ensuring proper handling and storage procedures.
Uphold health, hygiene, sanitation, and safety regulations (OSHA and local health codes) across all stewarding operations and back-of-house areas.
Demonstrates regular and reliable attendance.
Other duties as assigned.

Benefits

Competitive health & wellness benefits
401(k) & company match
Paid Sick Days, Vacation, and Holidays
Paid Bereavement
Paid Pet Bereavement
Training & Development opportunities
career growth
Tuition Reimbursement
Pet Insurance
Team Member Hotel Rates
other discounts, perks and more
Many of our Leadership positions are bonus eligible
progressive benefits including paid parental leave, 401K matching and travel benefits, and opportunities for ongoing learning and development.