Executive Steward

Join Our Team And Experience Endless Career Possibilities

We are dedicated in hiring outstanding individuals who share in our commitment and passion in serving our guests. Ambition, dedication, attention to detail, and a warm smile are all winning characteristics that lead to the spirit of who we are.

Position Summary

The Executive Steward manages the daily kitchen stewarding operations and associated staff. Areas of responsibilities include dish room operations, night cleaning of food and beverage outlets, Supervises kitchen employees not actively engaged in cooking (e.g., utilities.).

Primary Duties And Responsibilities

• Promotes superior guest service.
• Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tlcn and the Core Values of ilani.
• Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action.
• Assist the stewards during operations.
• Maintain and update the steward operating manual, chemical charts, and cleaning chart for the team's reference.
• Coordinate with the Facilities department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers, and other major equipment.
• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts supply inventories and reports shortages to designated personnel.
• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Investigates reports and follows-up on employee accidents.
• Manages all equipment, china, glass, and silver (e.g., adequate clean supplies of each).
• Supervises employees' ability to follow loss prevention policies to prevent accidents and control costs.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Informs and / or updates the Executive Chef of relevant information in a timely manner.
• Supervises and manages employees. Manages all day-to-day operations.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Attends meetings and communicates with executives, peers, and subordinates as an effort to improve quality of service.
• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• Ensures staff is properly trained regarding sanitation, equipment handling, chemical usage, and safety procedures.
• Maintains confidentiality of sensitive information.
• Other duties as assigned.

Minimum Qualifications

Preferred Qualifications

Associates degree or higher preferred.

Work Shift : Regular

Starting at : $52,017.00

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