The Executive Steward is responsible for providing direction and leadership to all kitchen stewards. Performs additional job duties as assigned by Executive Chef.

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SPECIFIC DUTIES AND RESPONSIBILITIES

• Develop and implement strategies for stewarding area that are aligned with the company’s food and beverage objectives.
• Create an environment for employees that are aligned with the company culture through constant communication and reinforcement.
• Develop and implement strategies for attracting and retaining employees.
• Maintain par levels of stock, complete requisition for additional supplies as appropriate, and complete quarterly inventories.
• Monitor supply of clean dishware, glassware, and pans; take corrective action to maintain supply level.
• Help create and maintain annual departmental budgets. Adhere to all monthly and annual budget and cost guidelines.
• Schedule kitchen stewards based upon forecasted volumes.
• Manage the operation of the steward department, train employees on proper cleaning methods and operation of the equipment.
• Check the proper operation of the dish machine/cleaning equipment daily. Check and maintain all appropriate logs.
• Keep food and beverage areas clean; including but not limited to, hallways, food pantries, banquet areas, coolers, and satellite food preparation areas.
• Direct steward personnel in the cleaning and sanitation of floors, work surfaces, etc.
• Develop and implement schedule for special projects and deep cleaning projects.
• Ensure that all floors, work surfaces, etc. are clean and sanitized regularly.
• Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
• Provide employees with the tools and environment they need to deliver superior service to customers.
• Develop and implement strategies and practices that support employee engagement.
• Support the luxury dining experience by maintaining supplies for food and beverage service.
• Coordinate pick-up and delivery of staff and equipment (i.e., Glassware, china, flatware, and hollowware) as well as scheduling for off-site events. Supervise stewarding execution of off-site events.
• Hire, train, Supervise and certify and schedule off-site delivery drivers.
• Hire, train, and supervise staff in trash and recycling pick-up.
• Direct associates in completion of tasks as designated by assignment sheets and/or need.
• Kitchen sanitation including strict compliance with Health Department requirements and ordinances.
• Assist with maintenance of food area including inventory and purchasing.
• Assist with developing weekly schedules while maintaining labor costs and labor budgets.
• Assist with hiring, training, reviewing, disciplinary action and termination of associates within the Stewarding Dept.
• Oversee requisition of all equipment necessary for events
• Oversee maintenance and upkeep of all equipment.
• Oversee maintenance and upkeep of all storage areas, including pantries, hallways and break down areas.
• Willingness to perform other duties as assigned.
• Manage flow of activity in the kitchen during production and during events
• Assist with plating during sit-down dinners as well as setting up and preparing coffee for events.
• May be required to assist other departments with setting up family-meals/ buffets.
• Ensure departmental safety procedures are being followed.
• Ensure the Stewarding Department is properly staffed and supervised.
• Follow all hotel green policies.
• Ensures trash/recyclables procedures are implemented and adhered to daily.
• Follow all CDI guest service standards.
• Actively work with department staff, while following all departmental rules.
• Conduct training classes and departmental meetings, periodically attend daily meetings, orientations, menu meetings, and Manager Meetings
• Other duties as assigned.

REGULATORY AND COMPLIANCE RESPONSIBILITIES:

In addition to the other duties described herein, each Team Member has the following responsibilities related to compliance with laws and regulations.

• Attend required training sessions offered by the Company.
• Obtain and retain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department.
• Have knowledge of the Property’s programs to address problem gaming.
• Report any acts of wrongdoing of which the Team Member may have knowledge.

EDUCATION, TRAINING, AND EXPERIENCE:

• Must have at least 3 years of experience as an Executive steward, including experience as a Supervisor or Lead Line Cook.
• Must be able to stand for longer than 8 hours
• The ability to lift up to 40 pounds

Certificates, Licenses, and Registrations: Virginia Racing Commission License

Valid Driver’s License with a minimum of three (3) years driving experience.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee may also be required to lift, push, and pull up to 25lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.

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