Executive Steward - InterContinental San Antonio (Opening Hotel)

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 policies and procedures. 


* Recommend and initiate disciplinary or other staffing/human resources - related actions in accordance with company rules and policies.  Alert management of potentially serious issues.     


* Manage the 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 of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.      Schedule preventative maintenance and repairs as needed.  Ensure that equipment is prepared and operational for the following day’s 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 Catering, Banquets, Outlets, Maintenance, and Guest Services. 


* May 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.

Accountability:

Supervises a large number of stewarding 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 managers or supervisors.

Qualifications and Requirements:

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