Executive Steward

Description

Oversees staff responsible for the cleanliness of the kitchen (s) or other F&B preparation or execution areas including bars, banquets, restaurants and lounges. Being an Executive Steward is responsible for F&B supplies, inventory control, kitchen/banquet equipment, and item management.

Ensure compliance with federal, state, and local food safety regulations. In addition, the Executive Steward coordinates, hires, trains, disciplines, and supervises the Stewarding staff.

Executive Steward, directs and works with managers and employees to successfully execute all stewarding operations. Strives to continuously improve guest and employee satisfaction and maximize the financial performance of the department. Reports directly and works closely with Executive Chef to achieve peak guest service performance and exceed expectation goals.

Education and Experience

At least 7 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience.

Local 6 union experience strongly preferred

Requirements

• Works closely with Front of House, Kitchens and Banquets to understand, coordinate, and plan daily needs with agility and flexibility
• Ensure the organization of a high volume of different china, glass, and silver items
• Maintain a high standard of hygiene and cleaning procedures
• Take a hands-on approach with staff engagement to lead the team to exceed expectations
• Understand and apply all property safety and security procedures to maintain a secure and safe environment for employees, members, and guests always. In the event of an accident or emergency, seek medical attention if necessary and contact the Assistant General Manager, Executive Chef and Human Resources immediately
• Holding team members accountable through progressive discipline
• Daily upkeep and organization of all F&B storage areas
• Oversight of chemical and cleaning supplies (ordering, distribution, and inventory)
• Ensuring all ware washing equipment is in working order and cleaned properly
• Ensuring all sanitation-related products are ordered and distributed to each outlet
• Maintaining cleanliness in all back of-the-house areas including Kitchens and walk-ins
• Assisting the Executive Chefs & Culinary Director upon request with special projects and initiative
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established Club policies, procedures, and standards of service to achieve the overall objectives of this position.
• Meet departmental productivity, organization, punctuality/attendance and consistency standards.
• Maintain a positive and respectful attitude.
• Always maintain a clean and neat appearance.
• Communicate regularly and effectively with all employees, supervisors, managers, and directors
• Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
• Attend weekly F&B meetings.
• Acts as a mentor to other employees and coworkers to provide superior member service.
• Successfully completes critical aspects of deliverables with a hands-on approach – including maintenance and cleaning of all kitchen equipment, walls, ceilings, vents, drains and floors.
• Oversees deep cleaning of kitchen areas and other areas as assigned.
• Prioritizes conflicting needs; handles matters expeditiously, proactively, and follows through on projects to successful completion – often with deadline pressures.
• Gathers and edits monthly labor reports and prepares final reports for the Culinary Leadership team.
• Oversees scheduling and ensures the stewarding team is staffed properly daily.

Preferred Qualifications and Skills

• Experience in Hospitality Organization Preferred
• Strong ability to lead and train a team to maintain team spirit and quality service
• Approaches situations proactively instead of “do as told”
• Flexible with changes and challenges and can take a creative approach
• Inventory experience, proficient in Excel & Microsoft systems
• Ability to perform basic mathematical functions
• Independently initiates, follows up on, and complete assignments as well as special projects
• Ability to perform effectively in a fast-paced environment
• Strong organizational skills
• Ability to effectively perform multiple tasks
• Comprehensive knowledge of world-class hospitality and service management
• Able to lift 50lb