From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.
This is a full time position with a combination of 1st and 2nd shift hours. Open availability is required, including weekends. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, tuition reimbursement, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. Major FunctionsHeads team of stewards responsible for banquets and the organization and cleanliness of banquet facility
I. LEADERSHIP

• Must have strong ability to work in team environment
• Must be able to multi-task and solve problems quickly
• Able to motivate associates to exceed guests’ expectations 100% of the time
• Applicants must also possess a strong positive attitude and be self- motivated
• Maintains good working relationship with all other departments
• Conducts daily stand-up meetings with stewarding staff to discuss organization and execution and to resolve any operational concerns
• Knows expectations and ensures that staff understands them and that they execute said expectations with the proper guidelines
• Oversees and manages all banquet stewarding-related issues and makes recommendations when necessary on matters of importance to the Stewarding Manager. Prepares and follows up on action plans
• Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty
• Must possess unwavering standards for cleanliness.

II. MANAGING

• Set up and execution of all banquet stewarding functions
• Knowledgeable of banquet facility and its organizational layout
• Be able to work a station in the stewarding line
• Checks all equipment for cleanliness, proper setup and breakdown of machine and the proper use of the stewarding dish machine. Alerts Stewarding Manager, Executive Chef, Sous Chefs, or Kitchen Supervisor to any damage or improperly functioning or equipment needing repair immediately.
• Oversees and ensures all equipment, plate ware, flat ware and stem ware is cleaned and put back into its proper location after banquet function
• Ensures all banquet stewards receive training on proper use of dish machines, organization of banquet facility, disposal of spurt and cardboard products and proper closing of the banquet floor area
• Oversees the requisitioning, receiving and storage of all chemical products and ensures that company specifications are met
• Works with the manager to determine proper scheduling needs for the banquet facility.
• Ensures the floors, post banquet, are cleaned to the company’s specifications
• Responsible for the execution of all equipment pulls that are requisitioned from the chef for a banquet function
• Responsible for coordinating with the chef for timeliness in banquet plate ups and delivery of food to the banquet facility and meeting rooms
• Proper uniform worn.
• Responsible for maintaining counts of current inventories and alerting the manager to any shortages based on established par levels
• Responsible for conducting quarterly inventories of all banquet plate ware, stem ware and flat ware.
• Safety training on dish machine equipment; accident reports written, ensure kitchen equipment is maintained and clean
• Enforces daily banquet facility walk through to ensure quality of cleanliness and organization meets company specifications
• Oversees and ensures that Health Department Sanitation requirements are maintained at all times (Information provided by the Executive Chef)
• Assigning, in detail, specific duties to all employees under supervision for efficient operation of banquet stewarding facility to ensure quality work is performed
• Ensures all Hilton and AHC guidelines and regulations are upheld
• Maintains all logs and checklists for Hilton, Quality Assurance, and Health Department
• Must continually make sound business decisions using a sound business mind
• Willing to be a team player, and stepping out of one’s role to assist in other areas as deemed by the manager
• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations.

QUALIFICATIONS At least 1-year experience in a Stewarding position in a similar volume restaurant or hotel with proven successful results with past responsibilities. Some supervisory experience preferred.
EDUCATION And/or EXPERIENCEHigh school diploma or GED; related experience and/or training