Executive Steward

Position Summary:

Manages all aspects of resort & club stewarding services including maintenance, cleaning and sanitation standards and delivery/storage of food service-related equipment and supplies to ensure guests receive the highest level of service and quality on a daily and consistent basis. 

Duties & Responsibilities 

Primary Responsibilities/Essential Functions:

1. Manages team members in the Stewarding Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.  Responsible for planning department goals and directing team members to achieve results.  
2. Monitors and controls the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, and property standards and regulations. Takes corrective action as needed.  Prepares schedules to ensure staffing levels are optimal.  
3. Controls expenses within assigned area. Utilizes corporate computer programs to analyze forecasts, cost and revenue reports.  Makes decisions and acts based on that information to maximize profitability.  Ensures quality while minimizing waste or loss of supplies.
4. Works with vendors to consistently inspect machinery/chemicals and ensure optimal performance.
5. Ensure guests receive outstanding, consistent, exceptional service by assuring all assigned areas are properly cleaned and maintained.  Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
6. Maintains sufficient Par Levels of supplies and equipment. Tracks and records breakage. Perform monthly/ Quarterly inventories and order accordingly. Ensures equipment is properly secure, maintained and notifies maintenance of any repair or safety issues. Ensures compliance with all health, food and beverage regulations. 
7. Monitors SOPs to ensure consistent exceptional service is provided.  Assists in developing and updating policies and procedures.
8. Participates in BEO meetings, plans and distributes the task based on the event order sheet. Participates & trains the team in Monthly safety meetings to ensure safety standards are met. Communicate all the information to other team members, as needed.  
9. Follows all standard food handling, sanitation and health department guidelines.
10. Poses the knowledge of various chemicals used in the department and will make sure all team members are using proper PPE in using those chemicals.
11. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures.  Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.  OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.  Team members will be trained in the proper use and care of assigned PPE if applicable.  The hotel provides the required PPE.  Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager.  Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
12. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

1. Makes merit recommendations within budget or established guidelines.  Recommends promotions or reclassifications within company policy.
2. Approves leave and time away from work within company policy.
3. Assists in developing the annual budget for assigned area.
4. Resolves guest complaints within scope of authority; otherwise refers the matter to management.  Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
5. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior.

Qualifications (relevant experience, education and training):

1. High school diploma, general education degree (GED) or equivalent experience required.  
2. Five years of increasingly responsible experience in a similar high-volume setting required.  Three years of experience at a supervisory level required.
3. Possess solid knowledge of federal, state, and local health department and sanitation regulations Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.  Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
4. Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria.
5. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.  Strong and proven ability to motivate, train, develop, mentor.
6. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
7. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
8. Completes required training as scheduled.
9. Requires ability to perform basic math skills such as addition, subtraction, multiplication and division and use of basic numerical concepts (e.g., whole numbers, percentages) to complete job tasks.  Ability to make reasonable estimates of arithmetic results without a calculator.
10. Requires ability to learn and use telephone and computer systems used at the hotel.  Working knowledge and skills of computer operation required. 
11. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
12. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, team members, guests and the public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus. 
13. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.  
14. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. 
15. Must maintain a clean appearance and professional demeanor.

Salary : $75,000 - $87,500