Executive Steward – Kitchen & F&B Leader

Hard Rock Hotel & Casino Ottawa; Bristol (TN); Presencial; USD 19.000 - 26.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Benefits package

Descripción de la vacante

Hard Rock Bristol is seeking an Executive Steward to oversee the staff responsible for the cleanliness of the kitchen and food preparation areas. The role manages inventory control, kitchen equipment, and item management, and supports the food and beverage operation under the supervision of the Executive Sous Chef.

Responsibilities include hiring, training, motivating, evaluating and managing food and beverage staff; maintaining department standards and budgets; ensuring health inspection

Formación

• High school diploma or equivalent with 5–10 years’ experience as a Stewarding Supervisor.
• Valid licenses/certifications per Federal, State and Virginia Lottery Gaming regulations.
• Background check and drug screening required.
• Must be at least 21 years of age.
• Ability to work holidays, weekends and flexible shifts.

Responsabilidades

• Lead and develop food and beverage staff to provide guest service excellence.
• Manage department standards, guidelines and budgeting while planning staffing.
• Direct back‑of‑house cleaning and inventory of china, glassware, linens and silver.
• Control equipment storage and issuance for the F&B department.
• Attend meetings and complete follow‑ups as assigned.
• Ensure health inspection readiness and compliance.

Conocimientos

Staff management

Budgeting

Training & development

Health & safety compliance

Communication skills

Educación

High school diploma

Descripción del empleo

Hard Rock Bristol is seeking an Executive Steward to oversee the staff responsible for the cleanliness of the kitchen and food preparation areas. The role manages inventory control, kitchen equipment, and item management, and supports the food and beverage operation under the supervision of the Executive Sous Chef.

Responsibilities include hiring, training, motivating, evaluating and managing food and beverage staff; maintaining department standards and budgets; ensuring health inspection