Executive Steward (FT)

Grand-Traverse-Resort-and-Spa; Acme (MI); On-site; USD 42,000 - 64,000; Full time

Job summary

Grand-Traverse-Resort-and-Spa is seeking a Stewarding Supervisor to lead the Stewarding team, plan staff scheduling, and oversee sanitation and equipment maintenance in a fast-paced resort environment.

You will coordinate with the Banquet Chef on plating needs for events and ensure daily operations meet health and safety standards while maintaining service quality.

Qualifications

• College degree or equivalent in Food and Beverage/Stewarding management.
• Minimum 2 years of management experience in Food & Beverage.
• Hospitality industry supervisory experience is highly desired.

Responsibilities

• Pre-plan expense purchases for budgetary purposes.
• Direct Stewarding staff in day to day operations.
• Manage departmental workload through proper delegation of work.
• Monitor and maintain equipment.
• Involved in food and beverage recycling program.
• Maintain sanitation through walk-through inspections per health codes.
• Achieve budgeted figures where applicable.
• Purchase cleaning chemicals and equipment.
• Collaborate with Banquet Chef on plating, chaffer, and dish needs for each function.
• Provide plating staff at banquet functions.
• Report/schedule pest control issues.
• Attend daily Banquet Event Order (BEO) meetings.
• Attend weekly Resume meetings.
• Adhere to environmental practices of the resort.

Skills

Time management

Customer service

Communication

Multi-tasking

Leadership

Education

College degree or equivalent in Food & Beverage/Stewarding management

Tools

Microsoft Word

Excel

Outlook

Micros POS systems

Job description

SUMMARY

To hire, train, organize, schedule, and supervise the Stewarding staff to ensure that Stewarding duties for all functions are set and ready for execution, that all dish rooms are staffed according to business needs and to maintain sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Pre-plan expense purchases for budgetary purposes
• Directing Stewarding staff in day to day operations
• Managing departmental workload through proper delegation of work
• Effective monitoring and maintenance of equipment
• Involved in food and beverage recycling program
• Maintain proper levels of sanitation through walk through inspections following state and local health codes
• Achieve budgeted figures where applicable
• Involved in the purchasing of cleaning chemicals and equipment
• Work close with Banquet Chef on plating, chaffer, and dish needs for each function
• Provide plating staff at banquet functions
• Responsible for cleaning and sanitation of dumpster areas
• To report/schedule for pest control issues
• Attend daily Banquet Event Order (BEO) meetings
• Attend weekly Resume meetings
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• College degree or equivalent Food and Beverage/Stewarding Management experience
• A minimum of 2 years management experience in Food & Beverage
• Previous experience in the hospitality industry as a supervisor is highly desired

OTHER SKILLS AND ABILITIES

• Must have a sense for timing & urgency
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time
• Must have excellent customer service and communication skills, both written and verbal
• Must be highly motivated with a positive attitude and have the ability to multi-task
• Must possess the ability to work with various personalities while maintaining impartiality
• Must accept constructive criticism as a means of growth
• Must have computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems and payroll processes

SUPERVISORY RESPONSIBILITIES (If applicable)

• Must be able to present disciplinary forms to employees in a professional and timely manner
• Required to attend and schedule any meetings pertaining to the position
• Ensure all scheduling is completed weekly on time
• Complete any ordering activities necessary

TYPICAL PHYSICAL DEMANDS

• Must be able to stoop, bend, lift and carry racks weighing up to 40lbs on a regular basis
• Must be able to stand for long periods of time
• Must be able to work shifts that exceed typical 8 hour day

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

• Warm conditions
• Somewhat noisy
• Fast-paced and customer driven
• Subject to wet floors