Executive Steward: Luxury Hotel Stewarding Leader

Mandarin Oriental Hotel Group Limited; New York (NY); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

MOstay program

Health benefits

401(k) retirement plan

Learning & Development programs

Job summary

Mandarin Oriental New York, a luxury hotel, is seeking an Executive Steward to lead the Stewarding Department and drive financial and operational performance. The role reports to the Executive Chef and requires ownership of the stewarding function, including budgeting, scheduling, inventory, and compliance with standards.

We expect a seasoned professional with a minimum of five years in luxury hotel culinary operations and at least two years in management.

Qualifications

• High School Diploma or equivalent required.
• Two year degree or Apprenticeship preferred.
• Sanitation classes up to date.
• Minimum 5 years in luxury hotel culinary environment.
• Minimum 2 years of management experience in hotel or high-volume restaurant.
• Excellent command of English, both written and verbal.
• Strong organizational and numerical skills.
• Proficiency with kitchen equipment and basic software.

Responsibilities

• Lead and provide vision for the stewarding operation with focus on quality and teamwork.
• Attend B.E.O. and department head meetings.
• Develop yearly budget and monthly stewarding forecast.
• Monitor payroll and review HR documents.
• Maintain inventory of china, glass, silver, and cutlery across outlets.
• Ensure hygiene and cleaning schedules for kitchen and related areas.
• Coach and train stewards and supervise staff.

Skills

Leadership

Budgeting

Operations management

Communication

English proficiency

Time management

Education

High School Diploma

2-year degree or Apprenticeship

Tools

Kitchen equipment

Computers & software

Inventory software

Job description

Mandarin Oriental New York, a luxury hotel, is seeking an Executive Steward to lead the Stewarding Department and drive financial and operational performance. The role reports to the Executive Chef and requires ownership of the stewarding function, including budgeting, scheduling, inventory, and compliance with standards.

We expect a seasoned professional with a minimum of five years in luxury hotel culinary operations and at least two years in management.