Executive Steward Hotel Hollywood, CA

Job Title: Executive Steward
Salary: $80-90k
Location: Hollywood, CA POSITION OVERVIEW

Oversees the Stewarding Department and the daily Food and Beverage Operations servicing events and restaurants. This role will also monitor F&B compliance policies, standards and procedures, including the strategic process of acquiring goods and services. Manages the day-to-day operations verifying the quality standards and meeting the expectations of the customers daily. Maintains the operating budget and confirms that standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work.

ESSENTIAL FUNCTIONS 

Individual needs to have a professional appearance and warm, accommodating confident, enthusiastic, motivating personality and abide by the principles, goals and policies in The Hotel Handbook. Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

DEPARTMENTAL ORGANIZATION

• Assist with weekly labor schedules and handling revisions as necessary.
• Interact with other Departments Heads to help operations proceed smoothly.

PERSONNEL

Leadership and oversight of the Stewarding Department and the support it provides to our Food & Beverage division. 

• Ordering all the banquets and restaurant supplies and props, cleaning supplies, glass, china, silver, kitchen utensils, and equipment. Greater emphasis on value added. 

• Supervises daily F&B shift operation and monitors compliance with all F&B policies, standards, and procedures. 

• Identify and fill or make recommendations on deficiencies. 

• Contribution to Research & Development for industry events and equipment. 

• Supports and supervises an effective monthly self-inspection program. 

• Operates all department equipment as necessary and reports malfunction. 

• Encourages and builds mutual trust respect and cooperation among team members. 

• Understands employee positions well enough to perform duties in employees absence. 

• Develops specific goals and plans to prioritize, organize and accomplish work. 

• Monitors and maintains the productivity level of the employees. 

• Verifies all team members/supervisors understand the brand specific philosophy. 

• Maintains the operating budget and verifies that standards and legal obligations are followed. Assists supervisors in understanding team members ever changing needs and expectations and how to exceed them. 

• Communicates areas that need attention to staff and follows up to verify understanding. 

• Coordinates cleaning program in all F&B areas, identifying trends and making recommendations and improvements. 

• Establishes and maintains open collaborative relationships with employees. 

• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork and passion for providing service. 

• Stays readily available/approachable for all team members. 

• Demonstrates knowledge of brand specific service culture. 

• Leadership to front and back house and guidance to stewarding pertaining to assigned kitchens 

• Implementing and standardizing trainings with teams for safety and sanitation.

• Coordination & creation of opening & closing procedures. 

• Develop job description & SOP’s accordingly to create effective levels of quality & efficiency. 

• Execute all operational functions from set up to scheduling, ordering and receiving. 

• Communicate effectively with peers, management, line and front of the house employees. 

• Conduct ~attend meetings including: daily communication, service ~ culinary line up, chef’s meeting, weekly staff meeting, monthly department meetings. 

• Maintain all sanitation and HACCP documentation in accordance California health codes and adherence of OSHA regulations. 

• Superior cleanness throughout all F&B departments. 

• Guiding & supporting the team to exceed our guest satisfaction goals. 

• Weekly scheduling according to forecast. 

• Able to clearly understand and effectively manage all aspects labor and operational cost. 

• Being an effective listener before acting is essential. 

• Communicate popular & un popular content effectively. 

• Use the associate’s handbook and the company’s philosophy as a tool to effectively coach employees. 

• Create professional working relationships amongst all hotel associates. 

• Effectively motivate associates and maintain a cohesive team. 

• Ensures the accurate maintenance of the dish equipment and resources. 

• Being outlet’s Ambassador within community (promote). 

• Communicate daily with Executive Chef, Director of F&B, and Director of Banquets. 

• Oversee assigned culinary operations at the direction of Executive Chef and Director of F&B. 

• Maximize net operating income and owner’s equity through sales generation and cost control procedures. 

• Responsible for leadership of direct reports and all of their employees

SUPERVISOR RESPONSIBILITIES

Directly reports to the Executive Chef. Manages 35+ employees. Is responsible for the overall direction, coordination and evaluation of assigned kitchen(s).

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include: Interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

LANGUAGE SKILLS:

Clear fluent conversational English.

Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and requisitions. Ability to speak effectively before groups of customers or employees of organization.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms, talk or hear; and taste or smell. The employee frequently is required to walk and stoop, kneel or crouch.

The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to extreme cold and heat. The noise level in the work environment is usually moderate.

BENEFIT PACKAGE

• Medical Benefits 

• Pension/401k Plan

• Sick Time 

• Hotel Benefits

#aj