From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.
The job purpose of the Executive Steward is to achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a clean, sanitized kitchen and managing the stewarding area
ESSENTIAL FUNCTIONS
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Develop and implement strategies for stewarding area that are aligned with the company’s food and beverage objectives.
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Create an environment for employees that are aligned with the company culture through constant communication and reinforcement.
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Develop and implement strategies for attracting and retaining employees.
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Maintain par levels of stock; complete requisition for additional supplies as appropriate, and complete quarterly inventories.
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Monitor supply of clean dishware, glassware and pans; take corrective action to maintain supply level.
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Help create and maintain annual departmental budgets. Adhere to all monthly and annual budget and cost guide lines.
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Schedule employees based upon forecasted volumes.
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Manage the operation of the steward department; train employees on proper cleaning methods and operation of the equipment, as well as Marriott standards.
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Check the proper operation of the dish machine/cleaning equipment daily. Check and maintain all appropriate logs.
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Keep food and beverage areas clean; including but not limited to, hallways, food pantries, banquet areas, coolers and satellite food preparation areas.
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Direct steward personnel in the cleaning and sanitation of floors, work surfaces, etc.
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Develop and implement schedule for special projects and deep cleaning projects.
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Ensure that all floors, work surfaces, etc. are clean and sanitized regularly. Deliver the Marriott experience for guests and employees.
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Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
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Provide employees with the tools and environment they need to deliver the JW experience.
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Develop and implement strategies and practices that support employee engagement.
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Support the luxury dining experience by maintaining supplies for food and beverage service.
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Coordinate pick-up and delivery of staff and equipment (i.e. Glassware, china, flatware and hollowware) as well as scheduling for off-site events. Supervise stewarding execution of off-site events.
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Hire, train, Supervise and certify and schedule off-site delivery drivers.
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Hire, train, and supervise staff in trash and recycling pick-up.
Daily Responsibilities:
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Direct associates in completion of tasks as designated by assignment sheets and/or need
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Kitchen sanitation including strict compliance with Health Department requirements and ordinances.
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Assist with maintenance of food area including inventory and purchasing
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Assist with developing weekly schedules while maintaining labor costs and labor budgets
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Assist with hiring, training, reviewing, disciplinary action and termination of associates within the Stewarding Dept.
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Oversee requisition of all equipment necessary for events
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Oversee maintenance and upkeep of all equipment
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Oversee maintenance and upkeep of all storage areas, including pantries, hallways and break down areas.
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Willingness to perform other duties as assigned
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Manage flow of activity in the kitchen during production and during events
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Assist with plating during sit-down dinners as well as setting up and preparing coffee for events
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May be required to assist other departments with setting up family-meals/ buffets
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Insure departmental safety procedures are being followed
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Ensure the Stewarding Department is properly staffed and supervised.
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Follow all hotel green policies.
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Ensures trash/recyclables procedures are implemented and adhered to daily.
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Follow all JW Marriott guest service standards.
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Actively work with department staff, while following all departmental rules.
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Conduct training classes and departmental meetings, periodically attend daily meetings, orientations, menu meetings, and Manager Meetings
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Ability to schedule, train, discipline and direct Stewarding Associates
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Prior experience with P&L accountability and/or contract-managed service experience with a proven ability to successfully cost control.
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Must have a working knowledge of operating systems, point of sale systems, ADP or scheduling systems.
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Must possess clear and definable communication standards including: written speech, verbal communication.
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Must be proficient with mobile communication systems, text, email, etc…
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Must be able to convey information and ideas clearly.
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Must be effective at listening to, understanding, and clarifying the issues raised by Team Members, Managers, Senior Management, and Guests.
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Make quick, accurate and independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
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Ability to effectively deal with internal and external Guests, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.
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This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations.
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Serve Safe or similar food service sanitation certificate required.
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B.S. or B.A. Technology or Management Preferred or A.A Degree in Culinary
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10+ years’ experience in a high-volume/fine dining/banquet production
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5+ years of culinary management experience in food service, fine dining, or restaurant with inventory and purchasing knowledge and control