Executive Steward

Executive Steward

Job Summary

The Executive Steward is responsible for overseeing the staff responsible for the cleanliness of the kitchen(s) or other food preparation areas. Assists in cleaning equipment or food preparation areas as needed. The Executive Steward ensures that all Banquet and other Food and Beverage outlets have the required inventory control of sanitized equipment/supplies to meet the business needs of the resort.

Essential Duties & Responsibilities

• Oversee all aspects of the daily operation of the Stewarding Department.
• Supervise all outlet personnel.
• Schedule all stewards, pot washers, and night cleaners.
• Assure compliance with Health Department standards.
• Supervise and maintain the sanitation of the kitchen, storerooms, hallways, dock, and equipment.
• Work with the Executive Chef and F & B Director to anticipate equipment needs.
• Order and control inventory of all cleaning compounds.
• Work with F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the stewarding areas.
• Ensure compliance with SOP’s in all stewarding areas.
• Design and implement daily, weekly, and monthly cleaning schedules.
• Conduct quarterly china, glass, linen, and silver inventories.
• Maintain and operate burnishing machine.
• Schedule and monitor trash removal.
• Train staff in assembly and cleaning of dish machines.
• Inspect all hood systems for cleanliness and grease build up. Schedule service.
• Be visible on the floor and assist staff as needed during each meal period.
• Organize and conduct department meetings in a timely manner.
• Hire, train, coach, and counsel employees.
• Conduct staff performance reviews in accordance with The Otesaga standards.
• Schedule pest control visits.
• Keep appropriate par stock on all inventory goods. Notify Purchasing Director of any variances or deviation in par stock.
• Ensure compliance with federal, state, and local food and beverage storage laws, regulations, and codes.
• Participate in the inventory process (monthly, quarterly, and annually).
• Review banquet event orders and consult with appropriate management for special requirements.
• Keep supervisor aware of any unusual occurrences and significant deviations from standards, policies, and procedures.

Supportive Functions

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attend all hotel-required meetings and trainings.
• Maintain high standards of personal appearance and grooming.
• Comply with Otesaga Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.

Work Experience & Education Requirements

• At least 1 years of Executive Steward experience in a hotel and 3 years experience in Food & Beverage.
• High School diploma required.
• Previous supervisory responsibility required.