Executive Steward - Langham Huntington Pasadena

About Langham Hospitality Group
  A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.
  LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.
  The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.
  Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.   Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.
      DEPARTMENT: Food & Beverage

JOB TITLE: Executive Steward         

REPORTS TO: Director of Food & Beverage

SUPERVISES: Stewarding Team

 

PRIMARY OBJECTIVE OF POSITION:

To achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a clean, sanitized kitchen and managing the stewarding area. Manages all stewarding staff.

RESPONSIBILITIES AND JOB DUTIES:

• Select, train, schedule, supervise and counsel all members of stewarding department in accordance with established standards for safety, productivity and performance. Delegate dish and equipment washing and silver polishing activities.
• Responsible for overseeing all stewarding staff
• Ability to manage appropriate steps to get projects completed; has strong abilities to organize people and processes; can create a plan for resourceful workflow
• Can manage people and resources to get projects completed; has a strong ability to multi-task and keep order.
• Lead and supervise a team of Stewards on a duty basis, ensuring an exceptional experience for proactively motivating, coaching, and monitoring the performance of Stewards, providing timely Feedback and on-the-job training and tips to enhance their efficiency levels.
• Direct staff in maintaining the cleanliness of the back of the house areas, which include; all kitchens, storage areas, dumpster, loading dock, banquet areas, and ware washing areas.  Manage general cleaning schedule so that the food service areas meet or exceed the health inspection requirements.
• Maintain the inventory and coordinate the distribution of all big four items: china, glassware, and silver which also include visual inspection to ensure cleanliness, storage, and safe transportation.
• Control the equipment storage areas and the issuance of equipment for the Food and beverages Service department.  This includes maintaining the cleanliness and good operating condition of house kitchen equipment, i.e., stoves, refrigerators, ovens, ice makers, walk ins, dish machines, etc.
• Maintain inventory log book for all glass, china, and silver and other operating equipment.
• Organize and conduct pre-shift and departmental meetings to advise staff of forecasted expectations. Attend other relevant meetings.
• Perform general/routine cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
• Assure that ample cleaning supplies and ware wash detergents are on hand.  These costs cannot exceed monthly forecast budgets.
• Perform other duties as requested, such as assist banquet and catering staff and move supplies and equipment.
• Ability to work within established budgetary guidelines, realize bottom line needs, monitor expenses, take corrective action.
• Perform dut