Executive Steward jobs in Mississippi

JOB OVERVIEW:

Responsible for the management of all aspects of the Stewarding Department functions, in accordance with hotel standards. Direct, implement and maintain a service and management philosophy, which serves as a guide to respective staff.

REPORTS TO: Executive Chef.

SUPERVISES: Stewarding Supervisors, Banquet Stewards and Stewards.

WORK ENVIRONMENT:

All Stewarding work areas, Kitchen lines and Food Service areas, Compactor/Dumpster areas, all Banquet and restaurant space.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

KEY RELATIONSHIPS:

Internal: Staff in Stewarding, Kitchen, Storeroom, Cafeteria, Banquets, Housekeeping, Accounting, Engineering and Senior Hotel and Restaurant Management.

External: Hotel guests/visitors, machine repair service associates, chemical supply company representative, outside cleaning services, pest control company associates, Health Department inspectors, and other Peabody Hotels’ staff.

ESSENTIAL JOB FUNCTIONS

1. Responsible for training and development of associates.

2. Must be certified in Manager ServSafe® Food Handling.

3. Must be certified in TIPS alcohol awareness training.

4. Prepare and administer timely performance evaluations according to hotel standards.

5. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

6. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

7. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

8. Maintain positive guest relations at all times.

9. Resolve guest complaints, ensuring guest satisfaction.

10. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

11. Maintain complete knowledge of:

• Anticipated business levels in each outlet per meal period.
• Daily house count.
• Scheduled in-house group activities, locations and times.
• Correct chemical handling procedures.

12. Inspect all work areas and document discrepancies to be rectified. Develop action plan if needed.

13. Inspect quality of work performed by service companies and resolve deficiencies. Ensure scheduled cleaning tasks are completed within specified time frames. Communicate the status of service companies with the Food and Beverage Director.

14. Meet with the Executive Chef and review the Kitchen needs daily.

15. Maintain close communication with Food and Beverage Managers, working to supply their equipment needs.

16. Review Kitchen and Restaurant service needs from Stewarding throughout the shift and ensure that all requirements are met according to specifications.

17. Accommodate requests for additional wares expediently and courteously. Follow up on delivery of all such items.

18. Review BEO's at daily meeting and resolve discrepancies. Determine staffing level and equipment needs. Prepare equipment set-up sheets and ensure follow through on Banquet support needs required from Stewarding.

19. Establish par levels and storage requirements for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

20. Check storage areas for proper supplies, organization and cleanliness. Instruct designated associate to rectify any cleanliness/organization deficiencies.

21. Ensure that all items are stored in accordance with State/Local Health and Fire Departments regulations and according to hotel requirements.

22. Establish cleaning schedule for all tasks to be completed on a daily/weekly/monthly/quarterly basis, ensuring that all areas are routinely cleaned.

23. Develop checklists for employees to follow when completing scheduled cleaning tasks.

24. Establish and review labor costs, chemical cost per cover, daily expenses and breakage; resolve discrepancies with Accounting. Track actuals against budget.

25. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

26. Ensure that staff reports to work as scheduled. Document any late or absent employees.

27. Coordinate breaks for staff.

28. Assign work duties to staff in accordance with departmental procedures and communicate additions or changes to the assignments as they arise throughout the shift.

29. Conduct daily shift meeting with staff and review all information pertinent to the day's business.

30. Inspect grooming and attire of staff; rectify any deficiencies.

31. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective associate.

32. Monitor all work areas for compliance with Health regulations and follow through on any violation.

33. Monitor and ensure that all temperature and chemical solution requirements are met with regard to dishwashing, pot washing and storage.

34. Monitor and maintain pest control requirements in accordance with hotel standards.

35. Assist Stewarding staff with their job functions where needed to ensure optimum cleanliness and service standards.

36. Monitor and ensure that Stewarding staff follow safety practices.

37. Establish a preventative maintenance program for all machinery and maintain accurate records of program.

38. Identify dish machine problems by inspecting washed wares; resolve problem situations.

39. Ensure that all maintenance and repairs to machinery are conducted per warranty/manufacturer's specifications. Maintain accurate documentation of all service repairs.

40. Prepare contingency plans for equipment that cannot be repaired immediately.

41. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

42. Ensure all closing duties for staff are completed before staff sign out.

43. Foster and promote a cooperative working climate, maximizing productivity and employee morale.

44. Respond to all pages by beeper or radio promptly.

45. Prepare and submit daily/weekly payroll records.

46. Document pertinent information in department log book.

47. Complete all paperwork and closing duties in accordance with departmental standards.

48. Review status of assignments and any follow-up action with on-coming supervisor.

SECONDARY JOB FUNCTIONS

1. Complete and direct scheduled inventories.

2. Prepare weekly forecast of labor costs and expenses.

3. Conduct monthly departmental meetings.

4. Attend designated meetings.

5. Interview Stewarding applicants.

6. Complete departmental filing.
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QUALIFICATIONS *
Essential:

1. High school graduate or equivalent vocational training certificate, some college.

2. 3-5 years experience in food service janitorial managerial position.

3. Knowledge of proper cleaning techniques, requirements and use of equipment/machinery.

4. Knowledge of proper chemical handling.

5. Fluency in English, both verbal and written. Ability to provide legible communication and direction.

6. Compute basic arithmetic.

7. Ability to:

• enforce hotel standards, policies and procedures with department staff.
• prioritize and organize work assignments, delegate work.
• direct performance of staff and follow up with corrections where needed.
• motivate staff and maintain a cohesive team.
• ascertain departmental training needs and provide such training.
• be a clear thinker in pressure situations and exercise good judgment.
• focus attention on details.
• ensure security of storage room access and hotel property.

· work without direct supervision.

· satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.

• maintain regular and punctual attendance.
• adhere to Peabody grooming standards.
• exemplify Peabody Service Excellence®.

8. Ability to comprehend P & L and budget reports and write commentary.

Desirable:

1. College degree.

2. Computer training

3. Working knowledge of a foreign language.

4. Certification in sanitation.

5. Previous guest relations training.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting carts 75-300 pounds to operating areas.

2. Endure various physical movements throughout the work areas.

3. Reach 6 feet.

4. Remain in stationary position for 15 minutes throughout work shift.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Holidays
• Weekend availability

Supplemental Pay:

• Quarterly bonus

Work Location: One location