Executive Steward

Omni Hotels & Resorts; Región Costa Norte; On-site; MXN 420,000 - 540,000; Full time

Job summary

Omni Hotels & Resorts at Punta de Mita is preparing for its early-2027 opening, with the Executive Steward leading the Stewarding Department to ensure sanitation, efficiency, and cost control across all Food & Beverage outlets.

In this pre-opening and ongoing role, you will work closely with Executive Chefs and the Director of Food and Beverage to uphold high sanitation standards, manage budgets, and drive operational excellence for a world-class guest experience.

Qualifications

• 2+ years of leadership experience on a hotel Stewarding team.
• Must possess an unexpired Food Handler's Certification, or obtain one upon hire.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Must be flexible in scheduling, including nights, weekends, and holidays.
• Must be able to communicate effectively with staff and guests.

Responsibilities

• Lead the Stewarding Department to minimize operating costs.
• Enforce policies and procedures to meet performance standards within budget.
• Advise the Directors of Food and Beverage on Stewarding matters.
• Maintain high sanitation standards across Stewarding areas.
• Assist in preparing the Stewarding Department budget and monitor overhead.
• Collaborate with Executive Chefs and F&B Directors on purchasing cleaning supplies, china, glassware, and equipment.
• Oversee storage and requisitioning of materials and equipment.
• Take and calculate material stock (inventory) as required.
• Report breakages and cleaning supply consumption to the Executive Chefs.
• Establish performance standards for the Stewarding Department with the Executive Chefs.
• Maintain equipment like dishwashers and burnishers and report defects.

Skills

Leadership

Job description

Pontoque Resort at Punta de Mita

Opening in early 2027, Omni Hotels & Resorts has officially broken ground and construction is well underway on Omni Pontoque Resort at Punta de Mita, the brand's first luxury resort in Mexico. Staying true to the brand's mission of creating elevated places and spaces that are inspired by a destination, the resort's exterior and interiors will pay homage to the local culture with a contemporary twist.

This beachfront resort will feature 244 guest rooms and suites and two 4-bedroom villas with sweeping views of the Bay of Banderas. Complementing the local area’s many attractions and activities, the resort will offer three original restaurant concepts, a destination spa with 14 treatment rooms, two retail shops, multiple pools including adult-only and family-friendly options, a state-of-the-art indoor and outdoor fitness center, and a kids club. Boasting over 27,000 square feet of meeting and event space, the Omni Pontoque will feature a 6,000 square foot ballroom, an open-air pavilion, multiple event lawns and dedicated meeting rooms, all of which provide breathtaking ocean views.

The Executive Steward ensures that Banquets and all other Food and Beverage outlets have the required quantities of sanitized equipment and supplies to meet the business needs of the resort, overseeing the efficient and effective running of the Stewarding Department while minimizing operating costs. The Executive Steward works closely with the Executive Chefs and the Director of Food and Beverage to maintain the highest standards of sanitation, purchasing, and equipment care, ensuring the department operates within agreed budgetary controls and supports a world-class guest experience from the resort's pre-opening phase onward.

Essential Functions

• Responsible for the efficient and effective running of the Stewarding Department, ensuring that operating costs are minimized.
• Execute company and hotel policies and procedures relating to the Stewarding Department, ensuring that services provided achieve established standards of performance within agreed budgetary controls.
• Advise the Directors of Food and Beverage on all matters relating to the Stewarding Department.
• Maintain a high standard of sanitation throughout all Stewarding areas.
• Assist the Director of Food and Beverage in preparing the Stewarding Department budget; once approved, control all overhead throughout the year and report to the Director of Food and Beverage any variances from budget, with reasons and recommendations for corrective action.
• Work with the Executive Chefs and Directors of Food and Beverage on the purchasing of all cleaning supplies, china, glassware, cutlery, and equipment.
• Responsible for the storage and requisitioning of all materials and equipment.
• Take and calculate material stock (inventory) as required.
• Report to the Executive Chefs all breakages and cleaning supply consumption, among other matters.
• In conjunction with the Executive Chefs, establish standards of performance for the Stewarding Department.
• Maintain all equipment, such as dishwashers and burnishers, to a high standard, and report any defects to Maintenance.

Minimum Requirements

• Work is performed inside the hotel, throughout all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Must possess an unexpired Food Handler's Certification, or obtain one upon hire.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.
• Must be flexible in scheduling, including nights, weekends, and holidays.
• Must be able to communicate effectively with staff and, when needed, with guests.
• 2+ years of leadership experience on a hotel Stewarding team.

Omni Hotels & Resorts Is An Equal Opportunity/AA/Disability/Veteran Employer. The EEO Is The Law Poster Is Available Using The Following Link

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.