Executive Steward (FT)

SUMMARY To hire, train, organize, schedule, and supervise the Stewarding staff to ensure that Stewarding duties for all functions are set and ready for execution, that all dish rooms are staffed according to business needs and to maintain sanitation standards.   ESSENTIAL DUTIES AND RESPONSIBILITIES Pre-plan expense purchases for budgetary purposes Directing Stewarding staff in day to day operations Managing departmental workload through proper delegation of work Effective monitoring and maintenance of equipment Involved in food and beverage recycling program Maintain proper levels of sanitation through walk through inspections following state and local health codes Achieve budgeted figures where applicable Involved in the purchasing of cleaning chemicals and equipment Work close with Banquet Chef on plating, chaffer, and dish needs for each function Provide plating staff at banquet functions Responsible for cleaning and sanitation of dumpster areas To report/schedule for pest control issues Attend daily Banquet Event Order (BEO) meetings Attend weekly Resume meetings Must understand and abide by environmental practices of the resort Other duties as assigned   EDUCATION/EXPERIENCE College degree or equivalent Food and Beverage/Stewarding Management experience A minimum of 2 years management experience in Food & Beverage Previous experience in the hospitality industry as a supervisor is highly desired   OTHER SKILLS AND ABILITIES Must have a sense for timing & urgency Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time Must have excellent customer service and communication skills, both written and verbal Must be highly motivated with a positive attitude and have the ability to multi-task Must possess the ability to work with various personalities while maintaining impartiality Must accept constructive criticism as a means of growth Must have computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems and payroll processes   SUPERVISORY RESPONSIBILITIES (If applicable) Must be able to present disciplinary forms to employees in a professional and timely manner Required to attend and schedule any meetings pertaining to the position Ensure all scheduling is completed weekly on time Complete any ordering activities necessary TYPICAL PHYSICAL DEMANDS Must be able to stoop, bend, lift and carry racks weighing up to 40lbs on a regular basis Must be able to stand for long periods of time Must be able to work shifts that exceed typical 8 hour day TYPICAL MENTAL DEMANDS Requires the ability to interact with people beyond giving and receiving instructions Must be adaptable to performing under stress when confronted with an emergency Must be able to effectively handle stressful and compromising situations while remaining focused and professional Must be able to deal with difficult people without losing perspective Must be able to work productively under strict time restraints with variable deadlines   WORKING CONDITIONS Warm conditions Somewhat noisy Fast-paced and customer driven Subject to wet floors