Executive Steward

Executive Steward

Job Description

Position Overview

The Executive Steward is responsible for the efficient operation of the Stewarding Department, ensuring that Banquets and all Food and Beverage outlets have the necessary quantities of clean, sanitized, properly maintained equipment and supplies to meet the operational needs of the hotel. This position oversees sanitation standards, health inspections, inventory control, Big 3 purchasing, chemicals purchases / inventory, equipment maintenance, breakage monitoring, staff performance, and budget management while ensuring compliance with company and hotel policies and procedures.

Essential Functions and Responsibilities

• Oversee the efficient and effective operation of the Stewarding Department, ensuring optimal productivity, cost control, and the effective use of resources.
• Implement and enforce company and hotel policies, procedures, and operating standards to ensure consistent service delivery within established budgetary guidelines.
• Advise and collaborate with the Executive Chef and Director of Food and Beverage on all matters relating to the Stewarding Department.
• Maintain the highest standards of cleanliness, sanitation, and organization throughout all Stewarding areas and Food and Beverage operations
• Ensure that Quarterly State and corporate health inspection or ECOSURE are performed to the highest performance.
• Conduct daily/ weekly cleanliness inspection/ and overnight cleaning walkthroughs
• Assist the Executive Chef and Director of Food and Beverage in preparing the Stewarding Department budget. Monitor departmental expenses and overhead throughout the year, identify variances between actual and budgeted costs, and provide explanations and recommendations for corrective action.
• Collaborate with the Executive Chef and Director of Food and Beverage on purchasing cleaning supplies, China, glassware, cutlery, and other necessary equipment to support hotel operations.
• Oversee the proper storage, distribution, and requisition of all Stewarding materials, supplies, and equipment.
• Conduct and maintain accurate inventory counts of departmental supplies, materials, and equipment as required.
• Monitor and report breakages, cleaning supply consumption, inventory discrepancies, and other relevant operational matters to the Executive Chef and Director of Food and Beverage.
• Establish, communicate, and maintain departmental performance standards in conjunction with the Executive Chef and Director of Food and Beverage.
• Ensure that Stewarding equipment, including dishwashers, burnishers, and other related machinery, is properly maintained and operated in accordance with established standards.
• Identify equipment defects and promptly report maintenance and repair needs to the appropriate department.
• Support the timely preparation and sanitation of equipment and supplies for Banquets and all other Food and Beverage outlets to meet business demands.
• Promote safe work practices and ensure the proper handling, storage, and use of cleaning chemicals and equipment.

Minimum Requirements and Qualifications

• Minimum of four (4) years of leadership experience within a hotel Stewarding Department. Luxury hotel background preferred.
• Must possess a valid, unexpired Food Handler certification or obtain the required certification upon hire. For positions requiring local certification.
• Ability to communicate effectively with team members, management, and guests when necessary.
• Ability to coaching and counseling to address poor performance as needed .
• Ability to project expenses to help ensure targeted food and beverage profitability are met
• Ability to drive food truck / equipment box truck for outside events.
• Ability to understand and follow company policies, hotel procedures, sanitation standards, and safety guidelines.
• Ability to hold daily and monthly meetings to inform , inspire a culture of high performers with clear guidelines and expectations.
• Demonstrated ability to manage inventory, monitor expenses, control operating costs, and maintain departmental standards.
• Ability to work a flexible schedule, including nights, weekends, holidays, and varying shifts based on business needs.
• Bilingual preferred

Working Conditions and Physical Environment

• Work is performed throughout the interior and exterior areas of the hotel, including kitchens, Banquet facilities, Stewarding areas, and other Food and Beverage outlets.
• Regular exposure to humidity, extreme temperatures, wet floors, and other conditions typical of commercial kitchen and Stewarding environments.
• Exposure to food and beverage products and potentially hazardous cleaning chemicals.
• Must follow established safety procedures and use appropriate personal protective equipment when handling cleaning chemicals and operating equipment. Ensuring proper MSDS sheet booklet is correct to Ecolab specifications.
• Must be able to work effectively in a fast-paced hospitality environment while maintaining cleanliness, sanitation, safety, and operational efficiency.