This position supports the Executive Steward with all activities pertaining to maintaining the Food and Beverage storage, preparation and service areas and materials to include controlling inventories for and ensuring spotless, sanitary condition of all china, glassware, silverware, cookware and serving utensils; staffing, scheduling, training, and disciplining employees.

Job Specific

• Schedules Steward Department staff so as to provide for optimal performance and delivery of superior service
• Supervises maintenance of food and beverage areas and equipment to ensure they are kept to the highest level of sanitation and quality
• Guides stewarding activities so as to provide for smooth, efficient, cost effective operation of stewarding operation to include labor management, supervision of all aspects of work performed, inventory control
• Communicates daily with Chef, Area Sous Chef , Banquet Chef and Outlet and Banquet Managers to obtain/provide information regarding current status of daily activities/functions and upcoming events
• Maintains control over food and beverage china, glass, silver, cookware and service equipment inventories
• Prepares department storeroom/purchase requisitions, ensures that operational cost are kept within forecasted budgetary guidelines
• Reviews daily payroll report, maintaining labor cost within established budgetary limits
• Ensures adherence to departmental and Loews Hotels guidelines, policies and procedures
• Interviews, makes recommendations for hire, trains, appraises, coaches, counsels and disciplines personnel according to Loews Hotels standards
• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
• Evaluates individual employee performance, determines areas in need of improvement, or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Attends required hotel meetings to keep abreast of in-house activities/promotions and events; maintain communications with other departments throughout the hotel
• Conducts departmental meetings as required to communicate effectively with all stewarding personnel to ensure that they are kept current with pertinent hotel information and activities
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes

Qualifications

• Associates or higher degree in Food Service Management, Hospitality or equivalent
• Three years Steward/Kitchen Management experience in large, multi unit, convention Hotel
• Thorough knowledge of food and beverage planning and production procedures
• Ability to maintain effective operating and control processes designed to attain maximum operating efficiency, while ensuring adherence to established guest service and governmentally mandated criteria
• Effective management, leadership, organizational and communication skills
• Able to push, stand, stoop, bend, and lift items weighing up to 35 pounds repetitively
• Ability to work flexible schedule to include weekends and holidays