Executive Steward

Responsibilities

• Develops an environment that creates excitement for guests and employees
• Promotes and retains a skilled workforce
• Manages Kitchen Stewarding operations ensuring restaurants are supplied with clean dishes and silverware according to business needs
• Builds and retains high level of internal and external customer relations
• Mentors employees to provide superior customer service
• Hires, trains, motivates, evaluates, and manages staff to ensure proper staffing
• Establishes and maintains department objectives, standards, guidelines, and budget
• Maintains open lines of communication with all departments
• Assists with banquet events
• Directs the inspection of all restaurant kitchen areas
• Makes decisions for necessary corrective action to maintain company and health department standards

Requirements

• High School Diploma or equivalent
• Five (5) years of experience or the equivalent in stewarding, kitchen maintenance, kitchen operations or similar
• Two (2) years prior supervisory experience required
• Knowledge of food and beverage service operation is required
• Excellent communication and guest service skills are a must; friendly, outgoing, and service oriented personality
• Able to work nights, weekends, holidays
• Valid Driver License required

Qualifications

General knowledge of Microsoft Word, Excel, and Outlook is preferred.

Skills

• Customer Service
• Leadership
• Management
• Supervision
• Training
• Communication
• Food Service Operations

Benefits

Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Pay

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience.

Schedule

Paid time off is earned according to the local policy and increases with the length of employment.