Stewarding | Executive Steward

About the Role

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus—a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion, and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet, or simply relax—however they define a perfect day.

Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach and is thought to be the most significant building of Lapidus' career.

This role is responsible for overseeing the complete Stewarding operations of the hotel to achieve the maximum level of cleanliness and guest safety while maintaining high employee morale.

Responsibilities

• Oversee and delegate daily and weekly projects to all Stewards.
• Check and maintain all back-of-house F&B areas to ensure cleanliness and functionality.
• Establish and maintain systems and methods to supply all outlets and production areas with clean, correct, and timely mise-en-place.
• Minimize cost by reducing breakage, loss, misuse of equipment, and excessive chemical and supply usage.
• Conduct critical on-the-job training sessions for stewarding supervisors and ensure all stewards receive proper training according to Company standards.
• Maximize team member productivity and morale while maintaining discipline within the Hotel’s guidelines.
• Control operating equipment, cleaning supplies, and chemicals through regular inventories and systematic requisitions.
• Ensure all Food and Beverage hygiene and sanitation standards are attained and recorded for routine inspections.
• Adhere to the Company’s policy relating to fire, hygiene, and safety.
• Monitor breakage levels of all operating equipment and create strategies for cost reduction.
• Communicate maintenance, team member, and contractor issues to appropriate departments for resolution.
• Ensure compliance by all stewarding personnel with Company and departmental rules, policies, and procedures.
• Ensure all equipment is cleaned and sanitized in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Schedule labor force and assign work for efficient use of equipment and personnel.
• Plan, manage, and monitor work, including hiring, communicating, coaching staff, and building relationships.
• Perform other related duties as assigned.

Requirements

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to read, write, and understand English.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain effective working relationships with management, staff, and guests.
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Qualifications

• High school education or equivalent; relevant vocational or secondary education preferred.
• Five years of experience as an Executive Steward in a high-quality, high-volume, and multi-unit operation preferred.
• Food Safety Employee Training required.