Executive Steward- InterContinental Boston

About the role

The Executive Steward is responsible for overseeing the Stewarding department at the InterContinental Boston, ensuring total maintenance and sanitation in all food production service areas. This includes managing staff, controlling costs, and promoting compliance with health regulations.

Responsibilities

• Supervise day-to-day operations and assignments of the stewarding staff, communicating objectives and expectations, and assigning/scheduling work.
• Recommend and initiate disciplinary or staffing-related actions in accordance with company rules and policies, and alert management of potential issues.
• Manage the stewarding function in all kitchen areas to maintain cleanliness, sanitation, and compliance with health regulations. Duties include setting up work stations, cleaning dishes, filling dish machines, ensuring chemical levels, and maintaining traffic patterns.
• Control and analyze cost, breakage, and quality of support provided to outlets, banquets, and other areas. Monitor equipment condition and cleanliness.
• Control expenses in line with established budget. Prepare the annual stewarding operating budget and maintain procedures for inventory security.
• Educate employees on safety issues and inform management of hazardous situations, emergencies, or threats to guest, employee, or hotel asset security. Schedule preventative maintenance and repairs as needed.
• Determine minimum and maximum stock levels and control par stocks of all materials and equipment. Liaise with the Purchasing Department and suppliers regarding purchasing needs.
• Conduct daily briefings to obtain optimal results. Coordinate with other departments such as Catering, Banquets, Outlets, and Maintenance to promote teamwork and quality service.
• May interact with guests, suppliers, and conduct inventories as needed. Promote teamwork and quality service through daily communication and coordination with other departments.
• Self-motivated to manage responsibilities without daily supervision. Represent the hotel with a positive attitude and professional attire. Promote sustainability guidelines and practices.
• Carry out any other duties within the spirit, scope, and purpose of this job description.

Qualifications and Requirements

• High school diploma or equivalent with at least two years of experience in stewarding, kitchen maintenance, kitchen operations, or similar field, with at least one year in a supervisory capacity.
• Knowledge of food and beverage service operations is preferred.

Other

• Ability to carry or lift items weighing up to 50 pounds, stand, move around the kitchen, handle food, objects, products, and utensils, bend, stoop, and kneel.
• Communication skills are utilized significantly when interacting with others. Must be able to read, write, and comprehend the English language, with other language abilities preferred.
• Problem-solving, reasoning, motivating, organizing, and training abilities are used often.
• Reading and writing abilities are utilized when assisting in scheduling the stewarding staff or monitoring inventory.
• May be required to work nights, weekends, and/or holidays.

What We Offer

• Salary: $70,000-90,000
• Benefits: Medical, dental, vision, life, and disability insurance; flexible spending accounts; matching 401(k) retirement plan; paid time off and wellness initiatives; complimentary employee meals and dry cleaning; global IHG hotel discounts and access to exclusive perks; culture rooted in respect, creativity, and professional growth.