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Executive Steward

3 months ago

Boston, United States Snelling Hospitality Executive Search Full time

PURPOSE AND OBJECTIVES OF POSITION

The Executive Steward is to implement, supervise, and maintain the Hotel standards and procedures within the Food and Beverage division by management of all stewarding duties and personnel. The position requires educated knowledge of both Kitchen operations as well as Food and Beverage outlet operations. There is an emphasis on maintaining an immaculate record of sanitation while adhering to the guidelines set forth by the Massachusetts Health Department. The Executive Steward must also be well-versed in motivating peers.


ESSENTIAL DUTIES AND RESPONSIBILITIES

  • To oversee cleaning, inventories, and storage of all china, glassware, and silverware assets.
  • Maintain Hotel and Massachusetts Health Department standards of sanitation of all food and beverage production work areas as well as equipment, small wares, china, glassware, and silver.
  • Make decisions on daily operation issues as well as administration and overall operational issues involving support to all food and beverage department sanitation and asset supply needs.
  • Working knowledge of kitchens, equipment, food production, sanitation, and safety.
  • Working knowledge of various cleaning chemicals and agents as well as MSDS sheets and procedures.
  • Assist in controlling costs by effective purchasing of china, glassware, silver, and props as well as detailed logging of breakage.
  • Interview, hire, and schedule stewarding staff to effectively operate the department while keeping within budgeted cost guidelines.
  • Oversee safety and sanitation guidelines and procedures while participating in the safety committee.
  • Act as lead trainer in all stewarding-related procedures. Ability to motivate and coach the team.
  • Participate in the creative development of food and beverage buffet setups and displays.
  • Communicate with all departments and managers on food service-related issues.
  • Assist Stewarding team in times of need to ensure general maintenance and cleanliness of equipment and china are upheld.
  • Develop procedures in relation to all stewarding service functions including sanitation, storage, recycling, setups, inventory of par levels, and purchasing of assets.


SUPPORTIVE FUNCTIONS

  • 80% - Staff Engagement & Production
  • 10% - Administrative Work
  • 10% - Quality Assurance


JOB KNOWLEDGE, SKILL AND ABILITY

Experience with dish machine operations from operation procedures to setup and maintenance.

Knowledge of BEO distribution and updates. Knowledge and understanding of MSDS and how to file information correctly.


EDUCATION AND/OR EXPERIENCE

Minimum 3 years experience in a 4-5 star hotel or independent restaurant including a kitchen or

stewarding management role.