Executive Steward

Hospitaliti; Kentucky; On-site; USD 70,000 - 100,000; Full time

Job summary

Grand Hyatt Grand Cayman Resort & Spa is seeking an Executive Steward to lead the stewarding department across all F&B outlets and banquets. The role ensures top-tier cleanliness, hygiene, and efficiency while managing inventory, waste, and scheduling in a luxury hotel environment.

Collaborate with the Executive Chef and F&B leadership to support seamless culinary and banquet operations, maintaining high standards and budget adherence.

Qualifications

• Minimum 5 years in stewarding operations at luxury hotels.
• At least 2 years in supervisory or managerial role.
• Strong knowledge of sanitation, hygiene, and cleaning chemicals.
• Ability to manage inventories and cost controls for large events.
• Excellent English communication; other languages are a plus.

Responsibilities

• Lead and supervise the stewarding team across outlets and banquets.
• Oversee cleaning, sanitation, and maintenance of kitchens and storerooms.
• Ensure compliance with hygiene regulations including HACCP audits.
• Develop SOPs for cleaning, equipment handling, and chemical use.
• Coordinate stewarding support for events and banquets.
• Manage schedules, timekeeping, and labor costs within budget.
• Foster safety, teamwork, and Hyatt values.

Skills

Leadership

Sanitation

HACCP

Cost controls

English fluency

Job description

Grand Hyatt Grand Cayman Resort & Spa is hiring through Hosco in George Town.Join our world class luxury resort and spa in the stunning Cayman Islands, where every Grand Hyatt is a destination in itself, offering exceptional dining, elegant event spaces, and a refined guest experience.Job Summary The Executive Steward is responsible for the overall management and supervision of the Stewarding Department at Grand Hyatt Grand Cayman. This role ensures all kitchen and service areas are maintained to the highest standards of cleanliness, hygiene, and efficiency, while overseeing equipment inventory, waste management, and stewarding staff scheduling. The Executive Steward works closely with the Executive Chef and F&B leadership to support smooth culinary and banquet operations, contributing to the overall luxury guest experience.

Job Duties & Functions

• Lead and manage the entire Stewarding team, including supervisors, stewards, and utility staff across all F&B outlets and banquet venues.
• Oversee the cleaning, sanitation, and maintenance of all kitchens, dishwashing areas, back‑of‑house corridors, and storage rooms.
• Ensure compliance with all hygiene, health, and safety regulations (including HACCP and local sanitation laws), conducting regular inspections and audits.
• Develop and enforce SOPs for cleaning schedules, dishwashing procedures, equipment handling, and chemical usage.
• Maintain accurate par levels, manage requisitions, and control inventory for all chinaware, silverware, glassware, buffet equipment, and kitchen tools.
• Implement a preventive maintenance and breakage control system for all kitchen and banquet equipment.
• Coordinate stewarding support for all banquet events, restaurant services, and culinary operations, ensuring sufficient manpower and equipment setup.
• Collaborate with Executive Chef, Banquet Chef, and outlet managers to plan and execute large‑scale functions, ensuring back‑of‑house readiness and flow.
• Manage stewarding schedules, timekeeping, and labor cost control in line with budget targets.
• Train and mentor stewarding team members in proper cleaning techniques, equipment handling, and safety procedures.
• Ensure eco‑friendly practices are implemented for waste segregation, water and energy usage, and recycling initiatives.
• Actively participate in kitchen deep‑cleaning programs and hygiene audits.
• Foster a culture of respect, accountability, and teamwork aligned with Hyatt’s values: Empathy, Integrity, Respect, Inclusion, Experimentation, and Well‑being.

Education & Experience

Minimum 5 years of experience in stewarding operations within a luxury hotel or high‑volume banquet/catering environment, including at least 2 years in a supervisory or managerial role. Strong knowledge of sanitation and hygiene regulations, dishwashing equipment, cleaning chemicals, and kitchen operations. Proven leadership, team management, and organizational skills with the ability to motivate a multicultural team. Experience managing inventories, cost controls, and stewarding logistics for large‑scale events and multi‑outlet operations. Strong verbal and written communication in English; additional languages are a plus. Ability to work under pressure in a fast‑paced environment with flexible schedule, including weekends and holidays. Physically fit and able to perform hands‑on tasks; ability to lift up to 50 lbs and work on feet for long periods.

Source: Hospitality OnlineExperience in the hospitality industry is preferred.

Please see the full vacancy for the benefits offered by Grand Hyatt Grand Cayman Resort & Spa.