SUMMARY 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 Develop and implement strategies for stewarding area that are aligned with the company’s food and beverage objectives. Create an environment for employees that are aligned with the company culture through constant communication and reinforcement. Develop and implement strategies for attracting and retaining employees. Maintain par levels of stock; complete requisition for additional supplies as appropriate, and complete quarterly inventories. Monitor supply of clean dishware, glassware and pans; take corrective action to maintain supply level. Help create and maintain annual departmental budgets. Adhere to all monthly and annual budget and cost guide lines. Schedule employees based upon forecasted volumes. Manage the operation of the steward department; train employees on proper cleaning methods and operation of the equipment, as well as all Hilton Curio and EcoSure standards. Check the proper operation of the dish machine/cleaning equipment daily. Check and maintain all appropriate logs. Keep food and beverage areas clean; including but not limited to, hallways, food pantries, banquet areas, coolers and satellite food preparation areas. Direct steward personnel in the cleaning and sanitation of floors, work surfaces, etc. Develop and implement schedule for special projects and deep cleaning projects. Ensure that all floors, work surfaces, etc. are clean and sanitized regularly. Deliver the AGPH experience for guests and employees. Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective. Provide employees with the tools and environment they need to deliver the AGPH experience. Develop and implement strategies and practices that support employee engagement. Support the luxury dining experience by maintaining supplies for food and beverage service. 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. Hire, train, Supervise and certify and schedule off-site delivery drivers. Hire, train, and supervise staff in trash and recycling pick-up. Daily Responsibilities: Direct associates in completion of tasks as designated by assignment sheets and/or need Kitchen sanitation including strict compliance with Health Department requirements and ordinances Hilton Curio/EcoSure requirements. Responsible for the transport of perishable and non-perishable assets between the existing facilities and other locations Assist with maintenance of food area including inventory and purchasing Assist with developing weekly schedules while maintaining labor costs and labor budgets Assist with hiring, training, reviewing, disciplinary action and termination of associates within the Stewarding Dept. Oversee requisition of all equipment necessary for events Oversee maintenance and upkeep of all equipment Oversee maintenance and upkeep of all storage areas, including pantries, hallways and break down areas. Willingness to perform other duties as assigned Manage flow of activity in the kitchen during production and during events Assist with plating during sit-down dinners as well as setting up and preparing coffee for events May be required to assist other departments with setting up family-meals/ buffets Insure departmental safety procedures are being followed Ensure the Stewarding Department is properly staffed and supervised. Follow all hotel green policies. Ensures trash/recyclables procedures are implemented and adhered to daily. Follow AGPH/Curio by Hilton guest service standards. Actively work with department staff, while following all departmental rules. Conduct training classes and departmental meetings, periodically attend daily meetings, orientations, menu meetings, and Manager Meetings Key Skills and Requirements: Delegation … Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication. Organization… Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources. Performance Management, Supervisory… Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels. Planning… Skilled in determining whether tasks should be attempted, identifying the most effective way of completing the task, and preparing how to overcome unexpected difficulties. Communication… Ability to clearly and decisively communicate through electronic, verbal and written word. Effectively communicates daily with managers and staff, discussing organizing and to resolve any operation concerns. QUALIFICATIONS Ability to schedule, train, discipline and direct Stewarding Associates Prior experience with P&L accountability and/or contract-managed service experience with a proven ability to successfully cost control. Must have a working knowledge of operating systems, point of sale systems, ADP or scheduling systems. Must possess clear and definable communication standards including: written speech, verbal communication. Must be proficient with mobile communication systems, text, email, etc… Must be able to convey information and ideas clearly. Must be effective at listening to, understanding, and clarifying the issues raised by Team Members, Managers, Senior Management, and Guests. Make quick, accurate and independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information. 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. 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. CERTIFICATES, LICENSES, REGISTRATIONS Valid Driver’s license. Valid chauffer’s license preferred. Serve Safe or similar food service sanitation certificate required. EDUCATION and/or EXPERIENCE B.S. or B.A. Technology or Management or A.A Degree in Culinary preferred 10+ years’ experience in a high-volume/fine dining/banquet production 5+ years of culinary management experience in food service, fine dining, or restaurant with inventory and purchasing knowledge and control LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before guests or associates of organization. Preference for bilingual and Spanish speakers. MATHEMATICAL SKILLS Ability to perform addition, subtraction, division, and multiplication. Ability to calculate figures and amounts such as discounts or percentages. Must be able to work with and understand financial information and data. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate: Occasionally working in damp to wet environments Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. Is regularly required to stand, walk and run Is required to use hands and fingers to handle or feel objects Is required to frequently reach with hands and arms Is regularly required to talk or hear; taste or smell Is occasionally required to sit and stoop; kneel, crouch, or crawl Must occasionally lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, and peripheral vision WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. NOTICE:The hotel functions 7 days a week, 24 hours a day. All associates, both management and hourly must realize this fact and be aware that at times it may be necessary to move an associate from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. I have read and received a copy of the above description and fully understand that violation any of the stated responsibilities and duties is grounds for disciplinary action.
How to Apply:
Please visit the link: www.ahchospitality.com Here you can create your own personal login/password for AHC+Hospitality so that you can fill out our online application. There is an option to upload your resume through the link, however, you still need to finish the entire online application process. PLEASE make sure you either attach your availability or put in the days and times you are available to work on the application. -OR- Visit the Employment Center at the Amway Grand Plaza Hotel - 187 Monroe NW, Downtown Grand Rapids MI. Entrance off of Pearl Street. Parking available in the Amway Ramp, bring in your ticket for validation. ALL positions include free uniforms with laundry service, a locker, a free meal in the cafeteria during your shift, travel benefits, 401k and much more. FT positions include Medical/Dental-Vision, 2 weeks’ vacation, plus other benefits. Position includes free laundry service for your business wear, a free meal in the cafeteria during your shift, travel benefits, Medical/Dental-Vision, 401k, 2 weeks’ vacation, plus other benefits.
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187 Monroe Ave NWGrand Rapids , MI