Executive Steward

JOB SUMMARY

Manages the daily kitchen utility staff and oversees operations for dual brand hotels - 2 full service outlets, 160k sq feet banquet space and a fine dining venue. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and inventory. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

OR

• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.