Executive Steward

🎯 Role Definition

Are you a leader with a passion for operational excellence in the heart of the house? This role requires a strategic and hands-on Executive Steward to join our senior management team. In this pivotal role, you will be the backbone of our Food & Beverage division, responsible for upholding impeccable standards of sanitation, managing a large inventory of china, glass, and silver, and leading a dedicated team of stewarding professionals. You will drive efficiency, control costs, and ensure our culinary and event teams have everything they need to deliver an exceptional guest experience. This is a critical leadership position for an individual with a keen eye for detail, strong financial acumen, and a commitment to developing a first-class team.

📈 Career Progression

Typical Career Path

Entry Point From:

Assistant Executive Steward
Chief Steward
Sous Chef (with strong operational and sanitation focus)

Advancement To:

Assistant Director of Food & Beverage
Director of Food & Beverage
Director of Operations

Lateral Moves:

Purchasing Manager
Banquet Operations Manager
Facilities Manager

Core Responsibilities

Primary Functions

Lead and meticulously manage all daily operations of the Stewarding department, ensuring seamless support for all culinary, restaurant, and banquet outlets.
Enforce and uphold the highest standards of cleanliness, hygiene, and sanitation in all food and beverage areas, including kitchens, storage areas, and dishwashing zones, in strict compliance with local health regulations and HACCP guidelines.
Develop, manage, and meticulously control the Stewarding department's annual operating budget, including labor, cleaning supplies, and equipment, ensuring all financial targets and cost-control measures are met.
Recruit, interview, train, schedule, and manage the performance of a diverse team of stewarding professionals, fostering a positive and productive work environment focused on excellence and teamwork.
Direct the complete lifecycle of China, Glassware, and Silver (CGS) inventory, including procurement, storage, issuing, and conducting regular physical counts to minimize breakage and loss.
Implement and oversee a comprehensive preventative maintenance program for all kitchen and dishwashing equipment, coordinating with the Engineering department to ensure timely repairs and operational efficiency.
Ensure the safe and proper handling, storage, and usage of all cleaning chemicals, providing comprehensive training to staff on Safety Data Sheets (SDS) and appropriate Personal Protective Equipment (PPE).
Act as the primary liaison between the Stewarding department and other key departments, including Culinary, Banquets, Restaurants, and Engineering, to ensure smooth and collaborative event execution and daily operations.
Develop, implement, and continuously refine Standard Operating Procedures (SOPs) for all stewarding functions, from dishwashing processes to event setup and breakdown.
Accurately manage and process departmental payroll, monitor labor costs against the budget, and adjust staffing levels based on business volume to optimize productivity.
Design and implement effective strategies and training programs to monitor, control, and significantly reduce the breakage of china, glassware, and other operating equipment.
Manage the procurement process for all stewarding supplies, including chemicals, cleaning tools, and disposables, while maintaining optimal par stock levels and negotiating with vendors for cost-effective solutions.
Champion and enforce all workplace safety and health standards within the department, conducting regular safety audits and training sessions to prevent accidents and injuries.
Provide robust operational support for all banquet and catering functions, ensuring timely setup, breakdown, and cleaning of event spaces and equipment as per Banquet Event Orders (BEOs).
Oversee the routine and deep cleaning of all kitchen infrastructure, including floors, walls, hoods, drains, and cooking equipment, to maintain a safe and pristine working environment.
Actively mentor and develop high-potential team members, creating clear career progression paths within the stewarding department and the broader hotel operation.
Conduct regular departmental meetings and daily briefings to communicate operational goals, safety procedures, and recognize team member achievements, promoting open communication.
Maintain a detailed inventory of all stewarding and kitchen equipment, tracking condition, repairs, and planning for capital expenditure replacements as needed.

Secondary Functions

Supervise and optimize the hotel's waste management and recycling programs in all back-of-house areas, promoting sustainability and ensuring compliance with company policies.
Collaborate with the Executive Chef and F&B Director in the design and layout of new or renovated kitchen spaces for optimal workflow and sanitation.
Participate in property-wide manager-on-duty (MOD) shifts as required, representing the hotel's leadership team.
Contribute to the planning and execution of capital expenditure projects related to kitchen and stewarding equipment upgrades.

Required Skills & Competencies

Hard Skills (Technical)

Sanitation & Hygiene Expertise: Advanced knowledge of public health regulations, with current HACCP and/or ServSafe Food Protection Manager certification.
Inventory & Asset Management: Proficiency in managing large inventories of China, Glass, Silver (CGS) and other operating equipment, utilizing inventory management systems.
Budgeting & Cost Control: Demonstrated ability to develop and manage departmental budgets, control labor costs, and analyze financial reports.
Chemical Safety: In-depth knowledge of industrial cleaning chemicals, dilution ratios, safety protocols, and SDS compliance (OSHA standards).
Equipment Maintenance: Strong understanding of the operation and preventative maintenance needs of commercial dishwashing machines, pot washers, and other kitchen equipment.
Staff Scheduling & Payroll: Experience with scheduling software and payroll systems to manage labor effectively.

Soft Skills

Leadership & Team Development: Proven ability to lead, motivate, and develop a large and diverse team in a high-pressure environment.
Problem-Solving: Exceptional ability to identify issues, analyze root causes, and implement effective solutions quickly and decisively.
Communication: Excellent verbal and written communication skills for interacting effectively with staff, management, and vendors. Bilingual (English/Spanish) is a strong plus.
Attention to Detail: An uncompromising eye for detail to ensure sanitation, cleanliness, and organizational standards are consistently met.
Time Management & Prioritization: Superior ability to manage multiple priorities and delegate tasks effectively in a fast-paced setting.
Collaboration & Interpersonal Skills: A collaborative mindset with the ability to build strong working relationships across all hotel departments.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent (GED).

Preferred Education:

Associate's or Bachelor's Degree.
Diploma or certification from a recognized culinary or hospitality institution.

Relevant Fields of Study:

Hospitality Management
Culinary Arts
Business Administration

Experience Requirements

Typical Experience Range:

A minimum of 5-7 years of progressive experience in a hotel stewarding department, large-scale restaurant, or related food and beverage operation.
Requires at least 3 years of experience in a supervisory or management capacity (e.g., Assistant Executive Steward, Chief Steward, Stewarding Supervisor).

Preferred:

Experience in a large-scale, luxury hotel, resort, or unionized environment is highly preferred.
Proven track record of successfully managing a department budget and controlling inventory loss.