Steward

Choice Hotels International•Salt Lake City, UT

13d•Onsite

About The Position

The Steward maintains the cleanliness and sanitization of food and beverage outlets, the kitchen, dinnerware, and food and beverage equipment, and manages setup and takedown of select kitchen and outlet areas. The role supports hotel business strategies aligned with Radisson’s mission, vision, values, and strategies, and ensures the smooth operation of the kitchen department. It establishes a rotating calendar for special cleaning projects, maintains cleanliness and sanitation, and oversees supplies, equipment, staffing, and cost controls for stewarding operations. The Steward recruits, selects, trains, coaches, and supports employees, while setting performance expectations and fostering engagement. The position also delivers the Radisson guest experience through genuine hospitality, teamwork, and attentive resolution of guest concerns. Long hours and a flexible schedule may be required; hotel operations run seven days a week, 24 hours a day, and shifts and duties may change as business needs dictate.

Requirements

Minimum one year of management experience in full-service stewarding operations.
Three years of experience in hotel food and beverage.
High school diploma required.
Excellent oral and written communication skills.
Ability to collaborate effectively with other hotel employees and managers to ensure teamwork.
Ability to resolve conflicts involving guests, supervisors, and employees.
Basic computer skills in MS Office, reservation systems, and point-of-sale systems.
Ability to work a flexible schedule and work long hours when required.
Ability to stand for long periods, bend frequently, and occasionally stoop or crawl.
Ability to lift 50 pounds regularly and push or pull up to 150 pounds.
Good manual dexterity for using common office equipment.

Nice To Haves

Bachelor’s degree in hospitality preferred.

Responsibilities

Establish a rotating cleaning calendar for special projects and manage staff completing the work.
Assist the executive committee in establishing the stewarding budget and maintain controls to prevent theft and waste.
Ensure smooth operation of the kitchen department and direct daily cleaning of floors and work surfaces.
Staff stewarding according to forecasted business while ensuring coverage and minimizing costs.
Train staff in the use of dishwashing and other cleaning equipment and processes.
Ensure trash is removed promptly and maintain supplies and equipment for the cafeteria and Food and Beverage Department.
Maintain stewarding stock levels, make requisitions, obtain approvals as needed, and ensure proper distribution and storage of supplies.
Monitor supplies of clean dishware, glassware, pots, and pans and ensure kitchen and restaurant needs are met.
Check cleaning equipment daily and report problems to the maintenance department for repair.
Research new products and supplies, work with vendors to test them, and make recommendations to management.
Prevent insects and mold by maintaining cleanliness in prone areas and taking corrective steps when needed.
Develop and implement strategies and practices that support employee engagement.
Recruit and select qualified candidates; provide orientation and training on expectations and job responsibilities.
Communicate performance expectations and ongoing feedback, and provide coaching and counseling to help employees meet objectives and reach their potential.
Provide the Radisson guest experience through genuine hospitality and by exceeding guest expectations.
Use personal attention, responsibility, and teamwork when providing guest service.
Listen, apologize with empathy, find solutions, and follow through when resolving guest problems.
Provide ongoing Yes I Can! genuine hospitality and teamwork, notice guest dissatisfaction, and use best judgment to address it.
Perform other duties needed to provide the service brand behavior and genuine hospitality.