Job Specific

• Maintains Steward Department staffing levels so as to provide for optimal performance and delivery of superior service
• Ensures maintenance of all food and beverage areas and equipment to the highest level of sanitation and quality
• Develops/approves departmental budgets, forecasts and schedules
• Responsible for smooth, efficient, cost effective operation of steward operations to include labor management, supervision of all aspects of work performed, inventory control, product selection
• Communicates daily with Chef, Area Sous Chef , Banquet Chef and Outlet and Banquet Managers to obtain/provide information regarding current status of daily activities/functions and upcoming events
• Establishes par levels for, and maintains control over food and beverage china, glass, silver, cookware and service equipment inventories so as to support forecasted activities without experiencing shortages or excessive inventory situations
• Approves department storeroom/purchase requisitions, ensures that operational cost are kept within forecasted budgetary guidelines
• Reviews/maintains daily payroll report/records, maintaining labor cost within established budgetary limits
• Establishes and ensures adherence to departmental and Loews Hotels guidelines, policies and procedures
• Interviews, selects, trains, appraises, coaches, counsels and disciplines personnel according to Loews Hotels standards
• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
• Evaluates individual employee performance, determines areas in need of improvement, or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Attends required hotel meetings to keep abreast of in-house activities/promotions and events; maintain communications with other departments throughout the hotel
• Conducts departmental meetings as required to communicate effectively with all  stewarding personnel to ensure that they are kept current with pertinent hotel information and activities
• Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Associates or higher degree in Food Service Management, Hospitality or equivalent
• Five to seven years Steward/Kitchen Management experience in large, multi outlet, convention Hotel
• Thorough knowledge of food and beverage planning and production procedures
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency, while ensuring adherence to established guest service and governmentally mandated criteria
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include weekends and holidays