Executive Steward

The Executive Steward is responsible for managing the stewarding department to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning, maintaining the department's equipment and appropriate ordering/inventory of property's china, glassware and silverware.

• Provide supervisory guidance and support to all team members in the Stewarding Department.

• Manage hiring and selection activities, talent and employee development.
• Create a safe and secure environment for all guests and team members. Protection of hotel assets.
• Develop and implement the Standard Operating Procedures for the department. Revise standards and procedures as necessary.
• Maintain and strictly abide by state sanitation/health regulation and hotel requirement.
• Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the operation.
• Develop a training program for stewards. Develop and deliver training programs for all employees on all OSHA related rules and regulations.
• Provide support to Assistant Manager and supervisors in any problem or situation.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. Inventory and control of chemical supplies. Develop a cleaning schedule for kitchens, pastry, garde-manger, banquets, staff dining room, and coolers. Do by weekly walk through with night cleaner staff.
• Attend all scheduled and mandatory meetings.
• Set goals and mission for the stewarding department.
• Monitor stewarding payroll (labor standards) including review and approve stewarding PAFs and weekly schedule for stewarding staff.
• Responsible for ordering/Inventory of china, glasses, silverware and hollowware from the outlets and main storage. Establish and maintain accurate par levels of china, glass silver inventory. Provide enough equipment (china, glass, silver) to the outlets and banquet for their operation.
• Maintain a good working relationship with other departments.
• Set example for all team members to emulate by complying with all hotel policies and procedures.
• Assist and provide equipment for banquets function.
• Assist and help banquet kitchen plate up.
• Ability to work closely with front of the house leaders to ensure proper par levels, and inventories are kept.

• Generate maximum financial performance for the hotel. This includes responsibility for generation of revenue, and effective cost controls.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.

• Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts

• Sanitation and Hygiene Certificate is desirable.
• Three (3) years experience in a Stewarding Leadership role in luxury hospitality or equivalent.

• Knowledge of proper cleaning techniques, requirements and use of equipment/machinery.
• Knowledge of proper chemical handling.
• Fluency in English both verbal and non-verbal.
• High school graduate or equivalent vocational training.
• Knowledge of all mechanical equipment critical to the operation of the building.
• Fluency in job related English both verbal and non-verbal.
• Provide legible communication and directions.
• Compute basic mathematical calculations (add, subtract, multiply and divide numbers).
• Ability to prepare budgets and ensure cost controls.