Executive Steward: Sustainability & 24/7 Ops Leader

Fairmont Hotels & Resorts; New Orleans (LA); On-site; USD 70,000 - 95,000; Full time

Job summary

Fairmont Hotels & Resorts in New Orleans seeks an Executive Steward to lead and mentor a 10-person stewarding team in a demanding, 24-hour operation. You will ensure cleanliness, safety, and efficiency while promoting accountability and teamwork across back-of-house teams.

Responsibilities include scheduling, inventory, procurement, sustainability initiatives, and collaboration with Culinary and F&B leadership to uphold the Make It Count standards and reduce waste.

Qualifications

• Minimum of 5 years of stewarding leadership experience in a high-volume environment.
• Proven administrator, trainer, and developer; a team player with strong communication and organizational skills across all departments.
• HACCP Certification required.
• Proven track record in implementing sustainability and waste management programs.

Responsibilities

• Lead and mentor a 24-hour stewarding team across multiple kitchens and event spaces.
• Create and manage weekly schedules using Excel, Dayforce platforms, and LMS.
• Assist with procurement and inventory management, minimizing expenses and maximizing productivity.
• Identify and evaluate pilot projects to enhance sustainability for the stewarding department.
• Conduct sustainability or safety-related risk assessments.
• Lead initiatives to reduce waste and ensure compliance with safety standards.
• Collaborate with Culinary and F&B leadership to drive efficiency and service excellence across back-of-house operations.

Skills

Stewarding leadership

Team coaching

Budgeting & scheduling

Communication skills

Education

HACCP Certification

Tools

Dayforce

Birchstreet

Excel

Watson LMS

Job description

Fairmont Hotels & Resorts in New Orleans seeks an Executive Steward to lead and mentor a 10-person stewarding team in a demanding, 24-hour operation. You will ensure cleanliness, safety, and efficiency while promoting accountability and teamwork across back-of-house teams.

Responsibilities include scheduling, inventory, procurement, sustainability initiatives, and collaboration with Culinary and F&B leadership to uphold the Make It Count standards and reduce waste.