Thompson Hotels
Executive Steward – Thompson Hotels
Location : Thompson Central Park, New York
Job Overview Job Scope:
Responsible for the daily management of the Stewarding department, including staff supervision, maintenance and inventory of all equipment, and ensuring cleanliness and sanitation of all Food and Beverage areas. Primary duty involves office or non‑manual work directly related to management or general business operations of the hotel or its customers, exercising discretion and judgment on matters of significance.
Job Functions
Supports the Executive Chef in training, evaluating, counseling, and disciplining staff while maintaining confidentiality of related issues.
Monitors and maintains all applicable sanitation codes and regulations, ensuring the hotel is ready for Department of Health inspections.
Assists in preparation of department schedules and payroll.
Communicates with Food and Beverage department heads to meet all needs.
Attends meetings with Food and Beverage, LPM, Department Heads, etc.
Oversees par stocks for Food and Beverage outlets daily, issuing appropriate equipment.
Performs general storeroom inventory of china, silver, and glassware quarterly.
Assists the Executive Steward in controlling breakage of Food and Beverage equipment.
Supervises banquet function preparation and breakdown.
Monitors work of outside contractors.
Prepares daily work assignments and delegates to staff.
Ensures all department standards are met (e.g., uniforms, tools, equipment, safety, chemical usage, sanitation).
Responsible for the daily operation of the employee cafeteria.
Other responsibilities as assigned.
Qualifications – Essential
2 years’ experience supervising stewarding operations or a combination of education and experience that provides the necessary skills.
NYC Department of Health Food Handling Certification or equivalent.
Knowledge, Skills & Abilities – Essential
Knowledge of stewarding equipment and operating procedures.
Experience leading, training, evaluating, and disciplining staff.
Good judgment, ability to meet deadlines, work under pressure, and delegate responsibilities.
Sensitivity and responsiveness to employee needs and concerns.
Strong written and verbal English communication skills.
Initiative, attention to detail, and follow‑through.
Flexibility in scheduling.
Knowledge, Skills & Abilities – Desirable
Knowledge of OSHA Standards.
Proficiency in Spanish or French.
Salary Range: $65,000 – $80,000
EEO Statement All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
Seniority Level Mid‑Senior Level
Employment Type Full‑time
Industries Hospitality
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Job Overview Job Scope:
Responsible for the daily management of the Stewarding department, including staff supervision, maintenance and inventory of all equipment, and ensuring cleanliness and sanitation of all Food and Beverage areas. Primary duty involves office or non‑manual work directly related to management or general business operations of the hotel or its customers, exercising discretion and judgment on matters of significance.
Job Functions
Supports the Executive Chef in training, evaluating, counseling, and disciplining staff while maintaining confidentiality of related issues.
Monitors and maintains all applicable sanitation codes and regulations, ensuring the hotel is ready for Department of Health inspections.
Assists in preparation of department schedules and payroll.
Communicates with Food and Beverage department heads to meet all needs.
Attends meetings with Food and Beverage, LPM, Department Heads, etc.
Oversees par stocks for Food and Beverage outlets daily, issuing appropriate equipment.
Performs general storeroom inventory of china, silver, and glassware quarterly.
Assists the Executive Steward in controlling breakage of Food and Beverage equipment.
Supervises banquet function preparation and breakdown.
Monitors work of outside contractors.
Prepares daily work assignments and delegates to staff.
Ensures all department standards are met (e.g., uniforms, tools, equipment, safety, chemical usage, sanitation).
Responsible for the daily operation of the employee cafeteria.
Other responsibilities as assigned.
Qualifications – Essential
2 years’ experience supervising stewarding operations or a combination of education and experience that provides the necessary skills.
NYC Department of Health Food Handling Certification or equivalent.
Knowledge, Skills & Abilities – Essential
Knowledge of stewarding equipment and operating procedures.
Experience leading, training, evaluating, and disciplining staff.
Good judgment, ability to meet deadlines, work under pressure, and delegate responsibilities.
Sensitivity and responsiveness to employee needs and concerns.
Strong written and verbal English communication skills.
Initiative, attention to detail, and follow‑through.
Flexibility in scheduling.
Knowledge, Skills & Abilities – Desirable
Knowledge of OSHA Standards.
Proficiency in Spanish or French.
Salary Range: $65,000 – $80,000
EEO Statement All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
Seniority Level Mid‑Senior Level
Employment Type Full‑time
Industries Hospitality
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