Executive Steward

Position Overview: The Executive Steward is responsible for the leadership and daily operation of the Stewarding Department. This position ensures that all kitchens, banquet functions, restaurants, bars, and other Food and Beverage areas have the clean, sanitized, and properly maintained equipment and supplies required to operate successfully. The Executive Steward oversees china, glassware, silverware, smallware, and banquet equipment requisitions; coordinates the safe and timely transportation of food, equipment, and supplies between kitchens, outlets, storage areas, and event spaces; and supports the setup, execution, and breakdown of hotel events. The position is also responsible for maintaining cleanliness, sanitation, organization, safety, equipment care, labor productivity, and cost control throughout all assigned culinary and back-of-house areas. Key Responsibilities: · Provide leadership and daily oversight of the Stewarding Department, including staffing, scheduling, training, sanitation, productivity, equipment readiness, associate development, and performance management. · Ensure all kitchens, banquet functions, restaurants, bars, and Food and Beverage outlets have the required quantities of clean and sanitized china, glassware, silverware, cookware, utensils, smallwares, chafing dishes, hot boxes, speed racks, carts, and related equipment. · Oversee all ware requisitions and ensure requested china, glassware, silverware, smallwares, and banquet equipment are accurately prepared, issued, tracked, returned, and properly stored. · Coordinate the safe, sanitary, and timely transportation of prepared food, equipment, and supplies between production kitchens, banquet kitchens, outlets, storage areas, loading areas, and event spaces. · Review banquet event orders, outlet activity, occupancy, forecasts, and special event requirements to determine staffing, equipment, ware, transportation, cleaning, and breakdown needs. · Work closely with Culinary and Banquet leadership to support event setup, plate ups, buffets, receptions, meal functions, breaks, and event breakdowns. · Maintain high standards of cleanliness, sanitation, organization, and safety throughout kitchens, dishwashing areas, pot washing areas, storerooms, banquet service areas, loading docks, trash areas, storage rooms, and other assigned back of house locations. · Ensure compliance with Omni standards, hotel policies, health department regulations, food safety requirements, workplace safety standards, chemical handling procedures, and environmental guidelines. · Create and manage weekly stewarding schedules based on forecasted business levels, banquet activity, outlet needs, productivity standards, and approved labor guidelines. · Monitor daily labor, overtime, attendance, productivity, payroll accuracy, and operating expenses. Adjust staffing and assignments as business levels and priorities change. · Interview, select, train, coach, develop, and retain qualified stewarding associates in partnership with Human Resources and Culinary leadership. · Complete performance evaluations, attendance documentation, coaching, corrective action, and other performance management responsibilities in accordance with hotel policy. · Assist the Executive Chef and Director of Food and Beverage with departmental budgeting, labor planning, operating expenses, equipment needs, purchasing, and capital improvement requests. · Monitor inventory levels, breakage, loss, chemical usage, cleaning supply consumption, equipment damage, and other departmental expenses. · Report significant shortages, losses, damages, maintenance concerns, labor variances, and expense variances to the Executive Chef and Director of Food and Beverage with recommended corrective action. · Partner with Culinary, Purchasing, Banquets, Outlets, Engineering, and Food and Beverage leadership to ensure operational needs are addressed promptly and effectively. · Promote a respectful, professional, safe, and produc…