Executive Steward

Omni Hotels & Resorts; Houston (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Omni Houston Hotel is seeking an Executive Steward to lead the Stewarding Department and ensure clean, sanitized equipment for kitchens, banquet functions, restaurants, bars, and F&B areas.

You will oversee ware requisitions, coordinate transport of items, and support event setup and breakdown while maintaining high cleanliness, safety, and cost control standards.

Qualifications

• Minimum three years of supervisory or management experience in stewarding, culinary operations, or related high-volume F&B environments.
• Prev. Executive Steward or similar leadership role preferred.
• Current food manager or food safety certification required or must be obtained within hotel timeframe.
• Ability to lead, train, schedule, and develop a diverse team.
• Professional appearance and commitment to a courteous, safe workplace.

Responsibilities

• Provide leadership and daily oversight of the Stewarding Department, including staffing, scheduling, training, sanitation, productivity, equipment readiness, associate development, and performance management.
• Oversee ware requisitions and ensure china, glassware, silverware, and banquet equipment are prepared, issued, tracked, returned, and stored.
• Coordinate safe, sanitary transport of food, equipment, and supplies between kitchens, outlets, storage areas, and event spaces.
• Review banquet event orders, occupancy, forecasts, and event requirements to determine staffing and equipment needs.
• Work with Culinary and Banquet leadership to support event setup, plate ups, and breakdowns.
• Maintain high standards of cleanliness, sanitation, organization, and safety across back-of-house areas.
• Ensure compliance with Omni standards, health regulations, safe chemical handling, and environmental guidelines.
• Create and manage weekly stewarding schedules based on forecasted business and approved labor guidelines.
• Interview, train, coach, and retain qualified stewarding associates with HR and Culinary leadership.

Skills

Leadership

Staff supervision

Sanitation standards

Inventory management

Scheduling

English communication

Cost control

Education

Food safety certification

Job description

Overview

Omni Houston Hotel is a luxurious oasis located in the Uptown Post Oak/Galleria area. The hotel offers acclaimed service, a resort-style pool, and views of Downtown Houston. The associates enjoy comprehensive training, mentoring, and a culture of respect, gratitude, and empowerment. If you are friendly, motivated, and have a passion to serve others, this may be your perfect match.

Position

The Executive Steward is responsible for the leadership and daily operation of the Stewarding Department. This role ensures that all kitchens, banquet functions, restaurants, bars, and Food and Beverage areas have clean, sanitized, and properly maintained equipment and supplies to operate successfully. The Executive Steward oversees china, glassware, silverware, smallware, and banquet equipment requisitions; coordinates safe and timely transport of food, equipment, and supplies between kitchens, outlets, storage areas, and event spaces; and supports the setup, execution, and breakdown of hotel events. The position maintains cleanliness, sanitation, organization, safety, equipment care, labor productivity, and cost control across culinary and back-of-house areas.

Key Responsibilities

• Provide leadership and daily oversight of the Stewarding Department, including staffing, scheduling, training, sanitation, productivity, equipment readiness, associate development, and performance management.
• Ensure all kitchens, banquet functions, restaurants, bars, and Food and Beverage outlets have the required quantities of clean and sanitized china, glassware, silverware, cookware, utensils, smallwares, chafing dishes, hot boxes, speed racks, carts, and related equipment.
• Oversee all ware requisitions and ensure requested china, glassware, silverware, smallwares, and banquet equipment are accurately prepared, issued, tracked, returned, and properly stored.
• Coordinate the safe, sanitary, and timely transportation of prepared food, equipment, and supplies between production kitchens, banquet kitchens, outlets, storage areas, loading areas, and event spaces.
• Review banquet event orders, outlet activity, occupancy, forecasts, and special event requirements to determine staffing, equipment, ware, transportation, cleaning, and breakdown needs.
• Work closely with Culinary and Banquet leadership to support event setup, plate ups, buffets, receptions, meal functions, breaks, and event breakdowns.
• Maintain high standards of cleanliness, sanitation, organization, and safety throughout kitchens, dishwashing areas, pot washing areas, storerooms, banquet service areas, loading docks, trash areas, storage rooms, and other back-of-house locations.
• Ensure compliance with Omni standards, hotel policies, health department regulations, food safety requirements, workplace safety standards, chemical handling procedures, and environmental guidelines.
• Create and manage weekly stewarding schedules based on forecasted business levels, banquet activity, outlet needs, productivity standards, and approved labor guidelines.
• Monitor daily labor, overtime, attendance, productivity, payroll accuracy, and operating expenses; adjust staffing and assignments as business levels and priorities change.
• Interview, select, train, coach, develop, and retain qualified stewarding associates in partnership with Human Resources and Culinary leadership.
• Complete performance evaluations, attendance documentation, coaching, corrective action, and other performance management responsibilities in accordance with hotel policy.
• Assist the Executive Chef and Director of Food and Beverage with departmental budgeting, labor planning, operating expenses, equipment needs, purchasing, and capital improvement requests.
• Monitor inventory levels, breakage, loss, chemical usage, cleaning supply consumption, equipment damage, and other departmental expenses.
• Report significant shortages, losses, damages, maintenance concerns, labor variances, and expense variances with recommended corrective action.
• Partner with Culinary, Purchasing, Banquets, Outlets, Engineering, and Food and Beverage leadership to address operational needs promptly and effectively.
• Promote a respectful, professional, safe, and productive work environment that supports communication, accountability, teamwork, and guest service.
• Champion Omni culture and the hotel's commitment to exceptional service.

Essential Functions

• Conduct daily inspections of stewarding, culinary, banquet support, storage, receiving, loading dock, trash, and back-of-house areas.
• Ensure all dishwashing, pot washing, waste removal, recycling, deep cleaning, floor care, equipment cleaning, and kitchen sanitation tasks are completed properly and on time.
• Prepare, stage, deliver, retrieve, count, clean, and store china, glassware, silverware, smallwares, banquet equipment, and operating supplies required for events and daily operations.
• Ensure ware requisitions are completed accurately and distributed according to event and outlet requirements.
• Coordinate movement of food, equipment, and supplies throughout the hotel while maintaining proper food temperatures and sanitation standards.
• Ensure transportation equipment (hot boxes, speed racks, carts, insulated carriers) is clean, maintained, loaded, and operated safely.
• Ensure event equipment is cleaned, counted, returned, stored, and secured following each function.
• Document and report equipment loss, shortages, damage, and breakage.
• Conduct preshift meetings and communicate assignments, business levels, event requirements, ware requisitions, transportation needs, sanitation priorities, and safety expectations.
• Ensure associates are trained in proper use of cleaning chemicals, PPE, dish machines, waste equipment, and stewarding tools.
• Maintain Safety Data Sheets and ensure chemicals are labeled, stored, secured, diluted, and used properly.
• Oversee storage, organization, requisitioning, distribution, and control of china, glassware, silverware, cookware, cleaning supplies, chemicals, smallwares, banquet equipment, and stewarding equipment.
• Submit or approve supply and equipment requisitions based on needs and purchasing procedures.
• Participate in inventories and maintain accurate count sheets, transfer records, requisitions, breakage reports, and supporting documentation.
• Ensure stewarding and food transportation equipment is maintained in safe working condition.
• Submit work orders for damaged or malfunctioning equipment and coordinate with Engineering for repairs.
• Maintain accurate schedules, payroll records, inventories, requisitions, supply orders, breakage reports, training documentation, inspection records, and equipment logs.
• Attend and participate in required Culinary, Banquet, Food & Beverage, safety, and hotel meetings.
• Participate in Hospitality critical path planning and complete projects by deadlines.
• Respond professionally to guest requests, associate concerns, and changing business conditions.
• Perform all duties of a department leader and complete other assignments as directed by senior culinary leadership.

Qualifications

• Minimum three years of supervisory or management experience in stewarding, culinary operations, banquet operations, hotels, resorts, convention facilities, or similar high-volume Food & Beverage environments is preferred.
• Previous experience as an Executive Steward, Assistant Executive Steward, Stewarding Supervisor, or comparable leadership role is strongly preferred.
• Working knowledge of sanitation standards, health regulations, chemical safety, warewashing systems, food transportation, banquet equipment, ware requisitions, inventory control, scheduling, and back-of-house operations is required.
• A current food manager or food safety certification is required or must be obtained within the timeframe established by the hotel.
• Ability to lead, train, coach, schedule, and develop a diverse team of associates.
• Strong organizational, communication, problem solving, time management, and decision-making skills are required.
• Ability to review banquet event orders, schedules, forecasts, inventory records, payroll reports, purchasing information, and departmental financial results is required.
• Ability to manage multiple priorities while maintaining sanitation, safety, productivity, cost control, event execution, and service standards.
• Effective written and spoken English is required; bilingual skills are a plus.
• Flexible schedule including early mornings, evenings, weekends, holidays, and extended hours.
• Physical ability to stand/walk for long periods and to push, pull, lift, carry, bend, and move equipment or products of moderate to heavy weight.
• Ability to work in hot, cold, wet, humid, and fast-paced kitchen, banquet, event, and back-of-house environments.
• Professional appearance and a commitment to a courteous, respectful, safe, and service-focused workplace.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available here: 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. If you need special assistance to apply, please email [e-mail].