Executive Steward

The Langham Boston; Boston (MA); Presencial; USD 78.000 - 88.000; Jornada completa

Descripción de la vacante

The Langham Boston is seeking an Executive Steward to implement and supervise Langham Hotel standards within the Food and Beverage division. You will manage stewarding duties and staff, upholding sanitation and safety guidelines in line with Massachusetts Health Department standards.

Responsibilities include overseeing inventories, training the team, and coordinating with departments on service issues. A minimum of 3 years in a 4-5 star setting and ServSafe certification are required.

Formación

• Experience with dish machine operations from operation procedures to setup and maintenance.
• Knowledge of BEO distribution and updates.
• Knowledge and understanding of MSDS and how to file information correctly.

Responsabilidades

• Oversee cleaning, inventories, and storage of all china, glassware, and silverware assets.
• Maintain sanitation standards of all food and beverage production work areas and equipment.
• Interview, hire, and schedule stewarding staff within budgeted cost guidelines.
• Develop procedures for stewarding service functions including sanitation and purchasing of assets.

Conocimientos

Dish machine operations

BEO distribution

MSDS procedures

Educación

ServSafe certification

Descripción del empleo

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.

PURPOSE AND OBJECTIVES OF POSITION

The Executive Steward is to implement, supervise, and maintain the Langham Hotel standards and procedures within the Food and Beverage division by management of all stewarding duties and personnel. The position requires educated knowledge of both Kitchen operations as well as Food and Beverage outlet operations. There is an emphasis on maintaining an immaculate record of sanitation while adhering to the guidelines set forth by the Massachusetts Health Department. The Executive Steward must also be well versed in motivating peers.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To oversee cleaning, inventories, and storage of all china, glassware, and silverware assets.
• Maintain Langham Hotel and Massachusetts Health Department standards of sanitation of all food and beverage production work areas as well as equipment, small wares, china, glassware, and silver.
• Make decisions on daily operation issues as well as administration and overall operational issues involving support to all food and beverage department sanitation and asset supply needs.
• Working knowledge of kitchens, equipment, food production, sanitation, and safety.
• Working knowledge of various cleaning chemicals and agents as well as MSDS sheets and procedures.
• Assist in controlling costs by effective purchasing of china, glassware, silver, and props as well as detailed logging of breakage.
• Interview, hire, and schedule stewarding staff to effectively operate department while keeping within budgeted cost guidelines.
• Oversee safety and sanitation guidelines and procedures while participating in the safety committee.
• Act as lead trainer in all stewarding related procedures. Ability to motivate and coach the team.
• Participate in creative development of food and beverage buffet setups and displays.
• Communicate with all departments and managers on food service related issues.
• Assist Stewarding team in times of need to ensure general maintenance and cleanliness of equipment and china are upheld.
• Develop procedures in relation to all stewarding service functions including sanitation, storage, recycling, setups, inventory of par levels, and purchasing of assets.

SUPPORTIVE FUNCTIONS

• 80% - Staff Engagement & Production
• 10% - Administrative Work
• 10% - Quality Assurance

JOB KNOWLEDGE, SKILL AND ABILITY

• Experience with dish machine operations from operation procedures to setup and maintenance.
• Knowledge of BEO distribution and updates.
• Knowledge and understanding of MSDS and how to file information correctly.

SAFETY REQUIREMENTS

• Chemical Safety: Working knowledge of all cleaning chemicals and agents needed within the operation.
  • Must be able to understand MSDS sheets and procedures.
• Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

• Minimum 3 years’ experience in a 4-5 star hotel or independent restaurant including a kitchen or stewarding management role.

LANGUAGE SKILLS

• Read, write and speak English fluently

CERTIFICATES, LICENSES, REGISTRATIONS

• ServSafe

PHYSICAL DEMANDS

• Able to grasp, lift and/or carry up to 50 lbs. as needed.
• Able to work long hours plus the ability to stand, sit or walk for extended periods of time.

SALARY RANGE

• $78,000 - $88,000 annually