Executive Steward: Banquets & Stewarding Lead

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

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.