B. F. Saul Company Hospitality Group

  • Executive Steward

    The Hay-Adams
    Job Function
    Food & Beverage
    Full Time
  • Overview and Responsibilities

    It is the mission and intent of this position that the incumbent will take full responsibility for the stewarding department, establishing and implementing security policies and procedures in accordance with The Hay-Adams insure compliance to all local, state and federal regulations.

    Duties and Responsibilities

    1. Provide supervisory guidance and support to all colleagues in the Stewarding Department.
    2. Create a safe and secure environment for all guests and colleagues. Protection of hotel assets.
    3. Develop and implement the Standard Operating Procedures for the department. Revise standards and procedures as necessary.   
    4. Maintain and strictly abide by state sanitation/health regulation and hotel requirement.
    5. Meet with Executive chef to review assignments, anticipated business levels, changes and other information pertinent to the operation.
    6. Develop a training program for stewards. Develop and deliver training programs for all employees on all OSHA related rules and regulations.
    7. Provide support for the assistant and supervisor in any problem or situation.
    8. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. Inventory and control of chemical supplies. Develop a cleaning schedule for kitchen, pastry, garde manger, banquets, cafeteria, and coolers. Do by weekly walk through with night cleaner staff.
    9. Attend all scheduled and mandatory meetings.
    10. Set goals and mission for the stewarding department.
    11. Monitor stewarding payroll (labor standards) including review and approve stewarding PAFs and weekly schedule for stewarding staff.
    12. 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.
    13. Coaching the assistant, supervisor, lead steward and employees. Maintain a good working relationship with other departments.
    14. Set example for all colleagues to emulate by complying with all hotel policies and procedures.
    15. Assist and provide equipment for banquets function.
    16. Assist and help banquet kitchen plate up.


    To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    Education: High School diploma or equivalent vocational training certificate, Knowledge of specific hospitality application is desirable.


    License/Certification: Sanitation and Hygiene Certificate is desirable.


    Experience: Should have a minimum of 2 Years of experience as Supervisory Skills and a minimum of 3 years experience in a luxury market.


    Basic Expectations: Demonstrates knowledge of all Stewarding operations. Be able to plan and prepare for restaurant, Banquet, bar and room service operations. Be able to prepare and also train Stewarding staff of such basic items like preparation, Cleaning and sanitation back of the house area.


    Supervisory Responsibilities: Responsible for managing the Stewarding /Food & Beverage department back of the house environment includes Stewards, training, planning, directing work; addressing complaints and resolving problems, and promoting department Standard of Excellence.


    Language Skills: Must have Speak fluent of English language ability to read, write and comprehend instructions, short correspondence, and memos. Ability to communicate with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.


    Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.


    Reasoning Ability: To apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.


    Physical Ability: Sitting, Standing/walking; Ability to lift and or move up to 20-30 pounds, Lift and move up to 50lbs occasionally

    Repetitions: Sitting: 1/2 hours per day, Standing/walking/talking: 6/8 hours per day, Stair climbing: occasionally, Squatting/kneeling: occasionally; Finger movements: continuous,

    Sensory: Sight for using computer and doing paper work, must be able to climb stairs


    EEO AA M/F/Vet/Disabled


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