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About the Role

The Executive Steward is responsible for the efficient operation of the Stewarding Department, ensuring that Banquets and all Food and Beverage outlets have the necessary quantities of clean, sanitized, properly maintained equipment and supplies. This role oversees sanitation standards, health inspections, inventory control, purchasing, chemical inventory, equipment maintenance, breakage monitoring, staff performance, and budget management.

Responsibilities

Oversee the efficient and effective operation of the Stewarding Department.
Implement and enforce company and hotel policies, procedures, and operating standards.
Advise and collaborate with the Executive Chef and Director of Food and Beverage on Stewarding matters.
Maintain the highest standards of cleanliness, sanitation, and organization.
Ensure Quarterly State and corporate health inspections are performed to the highest performance.
Conduct daily/weekly cleanliness inspections and overnight cleaning walkthroughs.
Assist in preparing the Stewarding Department budget and monitor departmental expenses.
Collaborate on purchasing cleaning supplies, China, glassware, cutlery, and other necessary equipment.
Oversee the proper storage, distribution, and requisition of all Stewarding materials, supplies, and equipment.
Conduct and maintain accurate inventory counts of departmental supplies, materials, and equipment.
Monitor and report breakages, cleaning supply consumption, and inventory discrepancies.
Establish, communicate, and maintain departmental performance standards.
Ensure Stewarding equipment is properly maintained and operated.
Identify equipment defects and promptly report maintenance and repair needs.
Support the timely preparation and sanitation of equipment and supplies for Banquets and other outlets.
Promote safe work practices and ensure the proper handling, storage, and use of cleaning chemicals and equipment.
Ensure proper MSDS sheet booklet is correct to Ecolab specifications.

Requirements

Minimum of four (4) years of leadership experience within a hotel Stewarding Department.
Luxury hotel background preferred.
Must possess a valid, unexpired Food Handler certification or obtain the required certification upon hire.
Ability to communicate effectively with team members, management, and guests.
Ability to coach and counsel to address poor performance.
Ability to project expenses to help ensure targeted food and beverage profitability.
Ability to drive food truck / equipment box truck for outside events.
Ability to understand and follow company policies, hotel procedures, sanitation standards, and safety guidelines.
Ability to hold daily and monthly meetings to inform and inspire a culture of high performers.
Demonstrated ability to manage inventory, monitor expenses, control operating costs, and maintain departmental standards.
Ability to work a flexible schedule, including nights, weekends, holidays, and varying shifts.
Bilingual preferred.

Skills

Leadership
Sanitation
Inventory Control
Budget Management
Equipment Maintenance
Communication
Coaching
Expense Projection
Driving
Policy Adherence
Meeting Facilitation
Cost Control
Bilingual

Location

Hotel interior and exterior areas
Kitchens
Banquet facilities
Stewarding areas
Food and Beverage outlets

Work Type

Full-time
Flexible schedule

Experience Level

4+ years leadership experience in hotel Stewarding

Education Level

Food Handler certification