Executive Steward

Description

Job Overview:

Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.

Duties and Responsibilities:

• Supervise day-to-day operations and assignments of the stewarding staff, communicate objectives and expectations, and assign/schedule work. Communicate and enforce all policies and procedures.
• Recommend and/or Initiate salary, disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Manage stewarding function in all kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc.
• Control and analyze cost, breakage and quality of support provided to outlets, banquets and other areas. Monitor condition and cleanliness of equipment.
• Control expenses in accordance with established budget. Participation in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department. Maintain procedures for security of inventory.
• Educate employees on current safety issues to ensure compliance with all health and safety regulations. Inform management hazardous situations, emergencies or threats to the security of guests, employees or hotel assets. Schedule preventative maintenance and reports as needed. Ensure that equipment is prepared and operational for the following days work.
• Determine the minimum and maximum stocks and control the par stocks of all materials and equipment. Liaise with the Purchasing Department and suppliers regarding purchasing needs for the stewarding operation.
• Conduct daily briefings as needed to obtain optimal results.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance and Guest Services. .
• Interact with outside contacts:

Guests – to ensure their total satisfaction.

Suppliers – regarding orders and invoices

• May conduct inventories as needed.
• May assist with other duties as needed which may include but is not limited to providing assistance with food dish-up, completing set-up sheets, etc.
• Perform other duties as assigned.

Accountability:

Supervises a large number of employees in a large full service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet operations catering to more than 500 people. May oversee subordinate mangers or supervisors.

Qualifications and Requirements:

Completion of High School Diploma or equivalent, and two years of experience in stewarding, kitchen maintenance, and kitchen operations or similar, with at least one year in a supervisory capacity. Knowledge of food and beverage service operation preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Handling food objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others
• Reading and writing abilities are utilized often when scheduling of the stewarding staff, or when monitoring inventory.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and /or food service permit or valid health/food handler card as required by local or state government agency.

Required to work nights, weekends, and/or holidays

For applicants who will be working in California, the anticipated compensation range for the position is $52,000. The salary offered to a successful candidate will be dependent on several factors that may include, but are not limited to years of experience within the job, years of experience within the required industry, education, work location, etc. Crescent Hotels is a multi-state employer and the salary ranges indicated herein may not reflect positions that work only in other states.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)