B. F. Saul Company Hospitality Group

Executive Steward

The Hay-Adams
Job Function
Food & Beverage
Full Time

Overview and Responsibilities

  • Provide supervisory guidance and support to all colleagues in the Stewarding Department.
  • Create a safe and secure environment for all guests and colleagues.
  • Develop and implement the Standard Operating Procedures for the department.
  • Maintain and strictly abide by state sanitation/health regulation and hotel requirement.
  • Meet with Executive chef to review assignments, anticipated business levels, changes and other information      pertinent to the operation.
  • Develop and deliver training programs for all employees on all OSHA related rules and regulations.
  • Provide support for the assistant and supervisor in any problem or situation.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies, Ensure everything complies with standards.
  • Attends all scheduled and mandatory meetings.
  • Set goals and mission for the stewarding department.
  • Monitor stewarding payroll (labour standards)
  • Review and approve stewarding P.A.Fs.
  • Inventory of china, glasses, silverware and hollowware from the outlets and main storage.
  • Establish and maintain accurate par levels of china, glass silver inventory.
  • Provide enough equipment (china, glass, silver) to the outlets and banquet for their operation.
  • Inventory and control of chemical supplies.
  • Protection of hotel assets.
  • Maintain a good working relationship with other departments.
  • Set example for all colleagues to emulate by complying with all hotel policies and procedures.
  • Develop a cleaning schedule for kitchen, pastry, garde manger, banquets, cafeteria, and coolers.
  • Do weekly schedule for stewarding staff.
  • Assist and provide equipment for banquets function.
  • Assist and help banquet kitchen plate up.
  • Coaching the assistant, supervisor, lead steward and employees.
  • Develop a training program for stewards.
  • Revise standard and procedures for the department, as necessary. 


1. Mandatory

  • A minimum of 3 years experience in a luxury market.
  • A minimum of 2 years experience in supervisory skills.
  • Speak fluent of English, read and write.
  • A minimum of 3 years experience in supervisory skills in a hotel or restaurant.
  • Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
  • Must be able to relate to all levels of management.
  • Must be self motivator and motivate others.
  • Must work in a safe, prudent and organized manner.
  • Must have the ability to handle multiple tasks at one time.
  • Must have superior organizational skills.
  •  Must have mathematical skills, Computer software aptitude and some hotel operations. 

2. Desirable

  • Second langue is a desirable
  • Knowledge of specific hospitality industry application is desirable.
  • Must have mathematical skills, Computer software aptitude and some hotel operations.

EEO AA M/F/Vet/Disabled


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