Job Description


Accountable for overall Stewarding Department ensuring the team cleans all dishes, glassware, cooking utensils, pots, pans and other food and beverage related items for the Kitchen, Restaurants, Banquets, IRD and the Rooms areas. This position is responsible for the coordination and execution of cleaning and sanitation of the kitchen and related areas. Coordinates with the Culinary Leadership team in providing assistance in plating up food, and oversees the team responsible for delivering the food for large events in a timely fashion.


* Plan out the work that will need to be performed by the Stewards, and assign the team to specific function(s) within the hotel so that work can be completed seamlessly and under appropriate supervision.
* Formerly to complete of all associate needs communication compliance and training paperwork. (Rex , Raps, Certifications monthly safety, Reviews)
* Conducts interviewing, hiring and staffing of the stewards, scheduling to ensure that all budgetary components are met for labor standards within the stewarding department.
* Assist with inventory, and ensure that product is being ordered as needed with consultation from Dir. Food and Beverage, Restaurant, Banquet and Executive Chef depending on where shortage is occurring.
* Ensure supplies of china, glassware and silverware are transported daily to operational areas.
* Maintain a clean and orderly work area in accordance with hotel standards. Ensure that all floors, surfaces, access points are kept free from trash, water and other obstacles in order to prevent potential accidents.
* Ensure that all Stewarding associates are trained on proper handling of chemicals, eye wash stations, SDS sheets and that chemicals and cleaning materials are not only used, but stored correctly.
* Ensure that food sanitation practices are followed. Become certified in sanitation and fold handling as required by the State, and ensure that the Stewarding team maintains appropriate certifications as well to work in within the Stewarding function.
* Know, adhere to and execute successfully against all local, city, county, state and federal health codes and regulations.
* Follow up and ensure all personal protection equipment (PPE) guidelines (gloves, goggles, aprons etc.) are being worn by subordinates. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately, then hold accountable for safe work standards following the progressive disciplinary policies. Complete accident investigations timely and take steps to prevent future accidents.
* Follow up with injured associates, and ensure they are provided modified duty if unable to perform all aspects of their role.
* Ensure to be part of the hotels safety committee members and to be part of the recycling and composting program
* Promote teamwork and associate morale, using active listening and problem resolution skills. Treat all associates and guests with respect.
* Comply with the 30 Essentials of Food Quality and Safety Standards.
* Arrange for "pool" status staff as necessary and ensure that they are all properly supervised.
* Set up and supervise special cleaning projects to stay on top of all cleaning needs within the hotel.
* Ensure all associates have proper supplies, equipment and uniforms at all times.
* Assist when needed in operating all equipment in the department, and meeting the needs of the hotel.
* Ensure that all new associates working within the department are trained according to the job certification program.
* Ensure all china, glass and silver are being stored securely to reduce shrinkage, and that it is stacked in a manner to reduce injuries to the team.
* Ensure the completion of daily and weekly cleaning schedule.
* Ensure staff is utilizing equipment properly to avoid damage and potential injury.
* Ensure the Stewarding team is following all safe work procedures, and working in an efficient manner. All heavy items should be moved with a cart, gloves are being worn to avoid cuts on sharp items, silverware is sorted, and that all work is being performed using proper procedures.
* Responsible to reduce waste and breakage by teaching the team to work in a manner that helps to maintain the product.
* Ensure the dish machine is cleaned inside and out twice a day to help maintain proper operation and sanitation.
* Resolve routine associate issues as needed and bring issues to the attention of the Executive Chef and Human Resources as necessary. Make recommendations in accordance with progressive disciplinary policy.
* Ensure that broken glass/bottles are put in a separate bucket and emptied at the end of every shift.
* Manage hours and labor to budget with payroll tools and operating platforms.
* Lead the daily pre-shift meeting, and perform uniform inspection prior to opening shift and make necessary corrections immediately.
* Represent department in Weekly F&B staff meeting, and hour’s critiques as required.
* Notify and follow up with Engineering and manager of any maintenance issues in order to get equipment back up and running as quickly as possible.
* Ensure security and confidentiality of guest and hotel information and materials.
* Practice energy conservation, and teach Stewarding team of items associated with increasing/decreasing energy within their work area.
* Follow time and attendance policies, and consistently enforce within the department.
* Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of operation and hotel surroundings (i.e. mall, restaurants etc.).
* Adhere to all work rules, procedures and policies established by the company. This includes but is not limited to those contained in the Associate Orientation Handbook and the red Emergence Response Procedures Manual. Have a thorough knowledge of emergency procedures. Complete Chemical Training and Blood borne Pathogen training.
* Demonstrate the highest quality of service to both internal and external guests. Know and live the mission and the White Lodging / Brand basics and demonstrate these to the Stewarding team daily. Ensure the Stewarding team carries the pledge card(s), and can speak to the values of White Lodging. Be able to speak to the Hotel Improvement Plan, and lead from the wall.
* Follow and enforce proper key control procedures for the Stewarding team.
* Perform other duties as assigned.

Other Information


* Integrity
* Resourcefulness
* Self-Awareness
* Team Player
* Energy
* Passion
* Tenacity
* Conflict Management
* Inspiring Fellowship
* Judgement/Decision Making
* Adaptability
* Accountability
* Goal Setting
* Team Building


* Ability to communicate in clear, precise and effective manner
* Ability to prioritize and multi-task
* Ability to influence
* Ability to maintain cool, calm demeanor in a hectic and sometimes stressful environment
* Adaptable and flexible to responding to an ever changing environment
* Problem solving skills
* Food/Beverage Service Worker Permit, where applicable or serve safe certification.
* Read, write, speak and understand English fluently.
* Understanding ware washing techniques and organization of dish room.
* Previous management experience preferred.
* Meet minimum age requirement of jurisdiction.
* Ability to communicate effectively with the public and other employees.


* 2 -3 years management experience
* High School degree / GED preferable
* Food Handlers Certification (Serve safe certification)
* Stable work history


* Executive Steward must interact with Stewarding subordinates, subordinates within other departments, and Managers therefore communication skills are required including speaking, listening and writing. Additionally, significant standing and walking is required in the movement of dishes, utensils, pots, pans, and food items within the department and throughout the hotel. The totality of tasks can require standing and walking for extended periods of time (up to 10 -12- 14 hours in a day).
* Items must be sorted, stacked and moved so manual dexterity and fine motor skills are required to grasp small and large items including plates, glasses, silverware, and lift trays with food and push carts are all a part of the daily activities in this role. Additionally, this position requires bending, lifting, stooping, squatting, reaching, overhead lifting, pushing, pulling and lifting of up to 70 lbs. on a regular basis is required to perform this role.
* This position often requires the ability to perform multiple tasks and transactions in a very fast paced environment, and react to changes within that environment; therefore memory and prioritizing skills are essential and used throughout the day. Executive Steward must manage schedules, balance hours, conduct inventory and many tasks requiring deductive reasoning and math knowledge in order to complete regularly assigned responsibilities.
* Problem solving and interpersonal skills are required in this position to handle interactions between team members, and to assist in solving issues which arise throughout the shift.
* Excellent vision is required in order to supervisor the execution of the quality of the cleaning in the kitchen. USE OF SENSES
* TALKING IN PERSON: Constantly. Guests, public and employees.
* TALKING ON TELEPHONE: Occasionally. Guests, public and employees.
* OTHER SPEECH REQUIREMENTS: Rarely. Guests, public and employees.
* HEARING IN PERSON: Constantly. Guests, public and employees.
* HEARING ON TELEPHONE: Occasionally. Guests, public and employees.
* NEAR VISION: Constantly. Corrected to 20/40 (chemicals, hot objects).
* FAR VISION: Constantly. Corrected to 20/40 (chemicals, hot objects).
* DEPTH PERCEPTION: Occasionally. Using stepladder.
* FULL FIELD VISION: Frequently. Manage all aspects of a busy and active kitchen/dish room.
* SMELL: Occasionally. Detect potential hazards and odors.
* TASTE: Rarely.

: Constantly. Professionally deal with difficult situations/people.
* DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice.
* FLEXIBILITY: Constantly. Work a variety of hours, varied tasks under varied conditions.
* PACE: Constantly. Must change pace as business demands.
* HIGHLY REPETITIVE WORK: Frequently. Perform dish room attendant duties, administrative paperwork.
* ATTENTION TO DETAIL: Constantly. Administrative tasks, sanitation, safety and controlling costs.
* SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, follow proper safety procedures and use proper lifting techniques. Maintain security of work area and kitchen equipment while maintaining the level of safety required by the Company and OSHA requirements.
* EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures (i.e., cold, dry, hot, damp), slippery floors, bacteria in foods, noise and vibrations.
* OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. All kitchen equipment to include oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, etc.

Location Code: 2558

Important Notes


Application Instructions

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