Executive Steward

ESSENTIAL JOB FUNCTIONS: 

Responsible for supervising and coordinating activities of non-cooking kitchen workers.  

Develop and implement strategies for stewarding area that are aligned with the company’s food and beverage objectives. 

Deliver the company experience for guests and employees. 

Support the luxury dining experience by maintaining supplies for food and beverage service. 

Maintain par levels of stock, complete requisition for additional supplies as appropriate. 

Monitor supply of clean dishware, glassware, and pans; take corrective action to maintain supply level. 

Schedule employees 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. 

Keep food and beverage areas clean. 

Direct steward personnel in the cleaning of floors, work surfaces, etc. 

Ensure that all work surfaces are clean and sanitized regularly. 

 

EDUCATION and/or EXPERIENCE:  

High School diploma or its equivalent 

Hospitality Industry Experience preferred. 

1 Year managing employees. 

Ability to work as part of a team. 

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:   

Is able to work in smoke filled environment and stand for prolonged periods of time.  

Physically mobile with reasonable accommodations including the ability to lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop and stack.  

Excellent oral and written communication skills. 

Must present a well-groomed appearance. 

Must be able to respond calmly and make rational decisions when required. 

Must be able to listen and respond to visual and aural cues. 

Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.