Assistant Executive Steward | PM| FT

				Overview:

To ensure that all Banquets and other Food and Beverage outlets have the required quantities of sanitized equipment/supplies to meet the business needs of the hotel.

Responsibilities:

* To assist the Executive Steward the efficient and effective running of the Steward Department ensuring that operating costs are minimized.
* To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls.
* To advise the Executive Steward on all matters relating to the Stewarding Department.
* To be responsible for a high standard of sanitation throughout the Stewarding areas.
* To assist the Executive Steward/Executive Chef in the preparation of the Stewarding Department budget.  When agreed, should control all overheads throughout the oncoming year to report to the Executive Steward all variances from actual and budget with reasons and recommendations for remedial action.
* To work with Executive Steward on the purchasing of all cleaning supplies, china, glassware, cutlery and equipment.
* Responsible for storage, requisitioning of all materials and equipment.
* Taking and calculating of material stock (inventory) as required.
* Reporting to the Executive Steward on all breakages, cleaning supply consumption, etc.
* In conjunction with the Executive Steward, establish standards of performance for the Stewarding Department.
* Maintaining all equipment to a high standard, i.e.: dishwashers, chaffers dishes, speed racks, etc., and reporting to maintenance any defects.
* To perform all duties applicable to a department manager within the hotel.
* To actively participate in the critical path task sheet for the food and beverage     department.
* To conduct/attend all required department meetings.
* To plan/organize/control the efficient and effective utilization of all stewarding production staff, especially in scheduling and controlling overtime. 
* To oversee the training/development of all stewarding staff by ensuring that effective on and off the job training is carried out.
* Be aware of state legislation in employment and industrial relations.
* Daily labor controls and payroll sign off.
* Create weekly stewarding schedules and have Executive Steward approval.

Qualifications:

Qualifications:

* Customer Service, prior admin experience preferred. 
* Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
* Clear, positive, energetic communication skills.  
* Minimum 5 years at an Executive Steward or Assistant Executive Steward level management position of a high volume facility.
* Serve Safe certified food manager
* Able to deliver and communicate to diverse crowd of associates. 
* Excellent communication and literature skills. (Bilingual)
* Demonstrate personal ownership to tasks and follow through to achieve the required results. 
* Demonstrate team building experience. 
* Demonstrate ability to lead by example. 
* Build morale and spirit. 
* Participative management style. 
* Use a "hands-on" approach to management. 
* Experience communicating, training, and managing multi-lingual staffs. 
* Experience training and developing employees with limited education/experience. 
* Instill a "can-do" attitude in employees. 
* Excellent time management skills. 
* Strong customer service orientation and skills. 
* Excellent listening skills. 
* Exceptional detail in follow-up. 
* Follow/enforce company policies and procedures. 
* Assume responsibility/accountability. 
* Excellent safety and sanitation skills. 
* Create courteous, friendly, professional work environment.  
* Ability to quickly evaluate alternatives and decide on a plan of action

Physical Requirements:

* Requires ability to lift to 60 pounds with ease.
* Walking, standing, bending, lifting and sitting; possibly for more than 1 hour.

Working Environment:

* Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
* Exposure to Food and Beverage hazardous cleaning chemicals. 
* Exposure to food items and beverages. 

Tools & Equipment:

* Computer and accurate forecast report.
* Queen-Mary cart, utility cart, glass racks dollies and Tilt Truck (trash cart).
* Gloves, Aprons, glass racks, flatware racks and bus tub.
* Mop bucket, mop, broom, dust pan and floor squeegees.
* Inventory Scale.
* Ware washer machine and chemicals.
* China, flatware and glassware.
* Box Truck

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement
			

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