Executive Steward

About the role

To maintain the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, guarantee safe working conditions, and keep the highest standards of sanitation.

Responsibilities

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel.
• Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
• Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
• Makes sure that inflow of ordered materials and maintenance of current materials are monitored.
• Coordinates banquet plating and food running with Banquet Chef.
• Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria.
• Manages scheduling and payroll administration for stewarding team.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Conducts inventories of equipment, glassware, china and silver on a regular basis to be able to report shortages to designated personnel so we can keep a consistent par level.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Supervises dish room shift operations.
• Interacts with vendors and Health Department representatives as required.
• Ensures employees maintain required food handling and sanitation certifications.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Ensures a safe and productive operation.
• Affirms compliance with Health Department standards.
• Affirms compliance with the guidelines set by EHC.
• Supervises and maintains the sanitation of kitchen, store rooms, hallways, dock, and equipment.
• Works with Chef, Director of Event Services/Catering to anticipate equipment needs.
• Participates in employee progress discipline procedures.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Must perform and train on all stewarding duties.
• Ensures MSDS Binder is updated and compliant.
• Conducts monthly safety trainings for staff.
• Orders and controls of inventory of all cleaning compounds.
• Participates and supports the hotel's ESG initiatives.

Qualifications

Required:

• High school diploma or equivalent.
• At least 2 years of experience in a similar role.
• Knowledge of food safety and sanitation practices.
• Ability to lift and carry up to 40 lbs.
• Proficiency in Microsoft Office.

Preferred:

• Food and beverage industry experience.
• Experience with banquet plating and food running.
• Experience with inventory management.

Skills

• Excellent communication skills.
• Strong organizational and time management skills.
• Ability to work independently and as part of a team.
• Attention to detail.
• Knowledge of food safety and sanitation practices.

Benefits

Accor provides a comprehensive benefits package including:

• Health insurance.
• Paid time off.
• Retirement savings plan.
• Flexible work schedule.
• Professional development opportunities.

Pay

$83,000 - $110,000 USD Gross Annually

Schedule

Full-time