Executive Steward
Hyatt Hotels Corporation, New York, NY, United States
Responsible for daily management of Stewarding department, including staff supervision, maintenance and inventory of all equipment, and ensuring cleanliness and sanitation of all Food and Beverage areas. Primary duty consists of the performance of office or non-manual work directly related to management or general business operations of the hotel or the hotel’s customers; and whose primary duty includes the exercise of discretion and judgment with respect to matters of significance.
Job Functions
Supports Executive Chef in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
Assists in preparation of department schedules and payroll
Communicates with Food and Beverage department heads to ensure all needs are met
Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Oversees par stocks for Food and Beverage Outlets on a daily basis and issues appropriate equipment
Performs general storeroom inventory of china, silver, and glassware on a quarterly basis
Assists 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 that all department standards are met (i.e., uniforms, tools and equipment, safety and chemical usage, and sanitation)
Responsible for daily operation of employee cafeteria
Other responsibilities as assigned
Qualifications ESSENTIAL
2 years’ experience in supervising stewarding operations, or a combination of education and experience that provides the skills necessary for this position
NYC Department of Health Food Handling Certification, or similar certification
KNOWLEDGE, SKILLS, & ABILITIES
ESSENTIAL
Knowledge of stewarding equipment and operating procedures
Must have demonstrated experience in leading, training, evaluating and disciplining staff
Demonstrated ability to use good judgment, meet deadlines, work under pressure, and delegate responsibilities
Sensitivity and responsiveness to employee needs and concerns
Strong written and verbal (English) communication skills
Demonstrated initiative, attention to detail and follow through
Must have flexibility in scheduling
DESIRABLE
Knowledge of OSHA Standards
Proficiency in Spanish or French
Salary range - $65,000 - $80,000
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. #J-18808-Ljbffr
Job Functions
Supports Executive Chef in training, evaluation, counseling, and discipline of staff and maintains confidentiality of related issues
Monitors and maintains all applicable sanitation codes and regulations, and ensures that hotel is always prepared for inspection by Department of Health
Assists in preparation of department schedules and payroll
Communicates with Food and Beverage department heads to ensure all needs are met
Attends all appropriate meetings (Food and Beverage, LPM, Department Head, etc.)
Oversees par stocks for Food and Beverage Outlets on a daily basis and issues appropriate equipment
Performs general storeroom inventory of china, silver, and glassware on a quarterly basis
Assists 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 that all department standards are met (i.e., uniforms, tools and equipment, safety and chemical usage, and sanitation)
Responsible for daily operation of employee cafeteria
Other responsibilities as assigned
Qualifications ESSENTIAL
2 years’ experience in supervising stewarding operations, or a combination of education and experience that provides the skills necessary for this position
NYC Department of Health Food Handling Certification, or similar certification
KNOWLEDGE, SKILLS, & ABILITIES
ESSENTIAL
Knowledge of stewarding equipment and operating procedures
Must have demonstrated experience in leading, training, evaluating and disciplining staff
Demonstrated ability to use good judgment, meet deadlines, work under pressure, and delegate responsibilities
Sensitivity and responsiveness to employee needs and concerns
Strong written and verbal (English) communication skills
Demonstrated initiative, attention to detail and follow through
Must have flexibility in scheduling
DESIRABLE
Knowledge of OSHA Standards
Proficiency in Spanish or French
Salary range - $65,000 - $80,000
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. #J-18808-Ljbffr