Executive Steward

Position Overview

As the Executive Steward, you will be a cornerstone in the stewarding department, assuming full responsibility for its efficient operation in the absence of supervisors. Your leadership will be instrumental in scheduling and assigning tasks to stewarding staff, ensuring impeccable cleanliness in all food service outlets and the back of the house.

Responsibilities

Training Excellence: Provide hands-on training for stewarding staff, guiding them in preparing tableware with meticulous attention to detail. Equipment Mastery: Oversee comprehensive training on dish machine functions, emphasizing proper setup, breakdown, cleaning techniques, detergent levels, and temperature control.

Pots and Garbage Mastery: Ensure systematic collection, washing, and restacking of soiled pots. Oversee garbage removal, container cleaning, and sanitation processes. Maintain pristine floors through regular mopping and sweeping. Kitchen Hygiene Standards: Implement rigorous sanitization procedures for all cooking equipment, upholding the highest standards of cleanliness and hygiene.

Safety Leadership: Enforce strict adherence to all safety procedures, setting an example for other employees as a safety-conscious leader. Team Empowerment: Direct and lead stewarding staff effectively, fostering a collaborative and efficient work environment that reflects the Marriott commitment to excellence. Inventory and Ordering Excellence: Take the lead in monthly china orders and ensure stewarding equipment and tools are maintained in top condition.

Daily Operations Mastery: Execute daily assignments for workstations, cleaning tasks, special projects, and manage lunch breaks with precision.

Qualifications

High school diploma or GED is required. Proven self-starter with speed and accuracy to maintain operational efficiency. Innovative and open-minded approach to process improvement. Enthusiastic and proactive in handling executive stewarding responsibilities. Strong communication skills and ability to effectively lead and inspire a team.

Impeccable grooming and collaborative team spirit. Successful completion of required IWP classes, including supervisory skills and computer courses. Physical, Mental, and Environmental Demands: Ability to navigate all kitchen and food service areas effectively. Tolerance for high temperatures near dish machines. Capability to lift up to 100 pounds and handle carts, bending, stooping, and stacking racks.

Comfortable working at a fast pace and in high-pressure situations. Proficient in reading, writing, speaking, and understanding English. Responsive to visual and aural cues. *E.O.E