Executive Steward
Loews Hotels & Co, Orlando, FL, United States
Position Overview
Executive Steward responsible for overseeing the cleanliness, organization, and maintenance of all kitchen and food preparation areas. Manages the stewarding department, ensuring the proper care and cleanliness of kitchen equipment, utensils, dishware, and food storage areas, and maintaining a safe and efficient working environment. Works closely with the culinary and banquet teams to ensure smooth kitchen operations and support service delivery.
Key Responsibilities
Supervise, schedule, and manage the stewarding department ensuring proper coverage and efficient operations.
Lead and motivate the stewarding department, promoting teamwork and maintaining high morale.
Conduct regular team meetings, provide training, and offer ongoing coaching to improve team member performance.
Develop work schedules and ensure staffing levels meet operational needs for daily operations, events, and banquets.
Oversee dishwashing operations, ensuring the proper cleaning and storage of all plates, glassware, silverware, and kitchen equipment.
Ensure cleaning chemicals are correctly used and safely stored, complying with safety standards and regulations.
Manage the inventory of cleaning supplies, dishware, glassware, and kitchen equipment to ensure sufficient stock levels.
Maintain accurate records of equipment usage and coordinate the repair or replacement of damaged items.
Ensure timely ordering and delivery of supplies and equipment.
Collaborate with the Executive Chef and other department heads to ensure operational needs are met.
Work closely with the banquet team to coordinate equipment needs for events, including setting up and breaking down service areas.
Ensure all necessary equipment and supplies are prepared, organized, and available for events and functions.
Supervise the return and storage of equipment ensuring all items are properly stored and accounted for.
Train team members on proper cleaning procedures, equipment handling, and safety practices.
Implement and monitor safety programs to prevent accidents and injuries, maintaining a safe work environment.
Manage departmental budgets by monitoring costs related to labor, supplies, and equipment.
Minimize waste and control costs through efficient management of resources by monitoring the proper disposal of waste materials, ensuring compliance with environmental standards.
Assist with tracking breakage and loss of dishware, glassware, and kitchen equipment.
Ensure all stewarding operations and back‑of‑house areas adhere to health, hygiene, sanitation, and safety regulations (e.g., OSHA, local health codes).
Qualifications & Experience
Minimum 2‑4 years of experience in a managerial role within Stewarding, Food & Beverage, Culinary, or a related professional area within an upscale hotel or restaurant.
Strong understanding of kitchen operations, sanitation standards, and equipment maintenance.
Knowledge of health department regulations and food safety standards.
Excellent communication, interpersonal skills, and strong organizational and time management abilities.
Physical ability to perform duties, including lifting heavy items, standing for long periods, and operating cleaning equipment.
High School Diploma or equivalent; degree in Hospitality/Restaurant Management, and/or relevant work experience preferred.
Ability to communicate effectively in English verbally and written with team members, leaders and guests.
Must be able to work a flexible schedule, nights, weekends and holidays as required.
Compensation & Benefits
Competitive health & wellness benefits, 401(k) & company match.
Paid Sick Days, Vacation, Holidays, Paid Bereavement.
Pet Insurance and Paid Pet Bereavement.
Training & Development opportunities, career growth.
Tuition Reimbursement.
Team Member Hotel Rates, other discounts, perks and more.
EEO Statement We are committed to a diverse and inclusive workplace. We welcome applicants of all races, colors, religions, sexes, sexual orientations, gender identities, national origins, veterans, and individuals with disabilities. All employment decisions are made without regard to these characteristics.
#J-18808-Ljbffr
Key Responsibilities
Supervise, schedule, and manage the stewarding department ensuring proper coverage and efficient operations.
Lead and motivate the stewarding department, promoting teamwork and maintaining high morale.
Conduct regular team meetings, provide training, and offer ongoing coaching to improve team member performance.
Develop work schedules and ensure staffing levels meet operational needs for daily operations, events, and banquets.
Oversee dishwashing operations, ensuring the proper cleaning and storage of all plates, glassware, silverware, and kitchen equipment.
Ensure cleaning chemicals are correctly used and safely stored, complying with safety standards and regulations.
Manage the inventory of cleaning supplies, dishware, glassware, and kitchen equipment to ensure sufficient stock levels.
Maintain accurate records of equipment usage and coordinate the repair or replacement of damaged items.
Ensure timely ordering and delivery of supplies and equipment.
Collaborate with the Executive Chef and other department heads to ensure operational needs are met.
Work closely with the banquet team to coordinate equipment needs for events, including setting up and breaking down service areas.
Ensure all necessary equipment and supplies are prepared, organized, and available for events and functions.
Supervise the return and storage of equipment ensuring all items are properly stored and accounted for.
Train team members on proper cleaning procedures, equipment handling, and safety practices.
Implement and monitor safety programs to prevent accidents and injuries, maintaining a safe work environment.
Manage departmental budgets by monitoring costs related to labor, supplies, and equipment.
Minimize waste and control costs through efficient management of resources by monitoring the proper disposal of waste materials, ensuring compliance with environmental standards.
Assist with tracking breakage and loss of dishware, glassware, and kitchen equipment.
Ensure all stewarding operations and back‑of‑house areas adhere to health, hygiene, sanitation, and safety regulations (e.g., OSHA, local health codes).
Qualifications & Experience
Minimum 2‑4 years of experience in a managerial role within Stewarding, Food & Beverage, Culinary, or a related professional area within an upscale hotel or restaurant.
Strong understanding of kitchen operations, sanitation standards, and equipment maintenance.
Knowledge of health department regulations and food safety standards.
Excellent communication, interpersonal skills, and strong organizational and time management abilities.
Physical ability to perform duties, including lifting heavy items, standing for long periods, and operating cleaning equipment.
High School Diploma or equivalent; degree in Hospitality/Restaurant Management, and/or relevant work experience preferred.
Ability to communicate effectively in English verbally and written with team members, leaders and guests.
Must be able to work a flexible schedule, nights, weekends and holidays as required.
Compensation & Benefits
Competitive health & wellness benefits, 401(k) & company match.
Paid Sick Days, Vacation, Holidays, Paid Bereavement.
Pet Insurance and Paid Pet Bereavement.
Training & Development opportunities, career growth.
Tuition Reimbursement.
Team Member Hotel Rates, other discounts, perks and more.
EEO Statement We are committed to a diverse and inclusive workplace. We welcome applicants of all races, colors, religions, sexes, sexual orientations, gender identities, national origins, veterans, and individuals with disabilities. All employment decisions are made without regard to these characteristics.
#J-18808-Ljbffr