Executive Steward

Full-Time

Position Objective

Assume responsibility for organizing all activities that take place during banquet functions and ensure that stewarding supplies are coordinated across the entire property to meet the requirements of banquets and restaurants throughout. Also, ensure that all supplies and event aspects are set up in accordance with Banquet Event Orders, Pull Sheets, and Client specifications. Remain committed to the culture and vision of F&B, and uphold the core values of F&B.

Essential Job Functions

• Develop and implement strategies for stewarding areas that are aligned with the resort’s F&B objectives. 
• Responsible for total maintenance and sanitation policies and procedures in all food production service areas.
• Creates and implements standard operating procedures for stewards.
• Manages the operation of the steward department, trains employees on proper cleaning methods, chemicals, and operation of the equipment.
• Make decisions on dish machine/cleaning equipment purchases.
• Schedule employees based upon forecasted volumes.
• Responsible for monthly inventory.
• Responsible for monitoring labor within the department.
• Interviews and makes recommendations regarding the selection of new Stewards.
• Sets performance standards and work goals for Stewards.
• Evaluates staff and initiates corrective/disciplinary action as necessary.
• Creates and administers employee performance evaluations.
• Ensures compliance with federal, state, and local food safety regulations.
• Ensures all company policies and procedures are followed, including the proper and timely delivery of food to respective banquet rooms.
• Inspects completed sets and daily assignments completed by stewards.
• The duties listed are not set forth for the purposes of limiting the assignment of work. They are not to be construed as a complete list of the many duties normally to be performed under a position title or those to be assigned and performed temporarily outside of an employee’s normal line of work.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the resort:

• Support Chef’s/ Banquet Captains to ensure all functions run smoothly from start to finish.
• Drive and operate a box truck with lift gate.
• Assist in stewarding with dishes when applicable.
• Performs other tasks as assigned.

Education/Experience

High School diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.   Previous banquet server/bartender operations experience preferred.

Requirements

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
• Must have a strong knowledge of drink preparation and applicable health standards.
• Must have a valid driver’s license and clean driving record.

Physical Demands

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for up to 5 hours per day.  
• Must be able to exert well-paced ability to maneuver with-in a kitchen
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must be able to lift up to 75 lbs. on a regular and continuing basis.
• Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to   100 lbs.  
• May be required to lift trays of food or food items weighing up to 30 lbs. 
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

Work Environment

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.