Executive Steward

• Manage the day-to-day operations of the stewarding department, ensuring compliance with all health and safety standards.
• Maintain cleanliness and sanitation of all kitchen and food service areas, storage rooms, and equipment.
• Prepare for health department and Ecosure inspections.
• Oversee and maintain inventory of all service ware, including china, glassware, silverware, and kitchen equipment.
• Coordinate with Engineering for maintenance and repairs of stewarding equipment.
• Manage chemical storage, cleaning supplies, and all relevant operational equipment.
• Collaborate with the Executive Chef and Director of Banquets to coordinate event needs and operational logistics.
• Prepare budgets, control costs, and report financial variances.
• Conduct regular inventories and walkthroughs to ensure adherence to standards.
• Recruit, train, and develop stewarding staff while ensuring accountability and high performance.
• Promote a culture of safety, professionalism, and continuous improvement.
• Participate in daily meetings and cross-departmental coordination.
• Maintain compliance with all Omni Hotels & Resorts policies and procedures.
• Responsible for all personnel under his/her supervision.
• Maintains required standards of sanitation and cleanliness.
• Complete shift reports as required by the Executive Steward.
• Responsible for the proper cleaning, rack and distribution of all china, silver and glassware.
• Minimize breakage of circulating equipment.
• Own and execute equipment inventory. (China, glass, silver)
• Report to Executive Chef or Director of F&B all required equipment replenishment purchases.
• Revise daily banquet event order (BEO) for changes
• Manage the partnership, communication and accountability of the 3rd party overnight cleaning vendor.
• Responsible for leading and delegating all food and equipment to the respective event locations in a timely manner.
• Keep all lines of communication open to senior leadership of all matters in the stewarding department

• Minimum 3 years of progressive Food & Beverage leadership experience, with 1+ year in a senior role.
• Mid-scale or upscale hotel/resort experience preferred.
• Serve Safe Certified Food Manager required.
• Proven leadership in team management, training, and performance development.
• Expertise in budgeting, scheduling, and cost control.
• Strong skills in inventory management and P&L analysis.
• Experience with online purchasing and back-of-house systems.
• Ability to multitask and prioritize in a fast-paced environment.
• Strong communication and interpersonal skills; fluent in English.
• Ability to manage stressful situations with professionalism.
• Flexible availability including nights, weekends, and holidays.
• Meets Omni grooming and appearance standards.
• Physically able to lift/carry up to 50 lbs and push/pull up to 100 lbs.
• Able to stand, walk, bend, twist, and reach overhead for extended periods.
• Strong organizational and problem-solving abilities.
• Self-motivated with the ability to work independently.
• Maintains high sanitation and cleanliness standards (4-Diamond level).
• Knowledge of health & safety regulations and sanitation practices.
• Able to coach on guest interaction and service standards.
• Responsible for purchasing and inventory of china, glassware, and cleaning supplies.
• Conducts departmental inventories and reports on breakage and usage.
• Works with Engineering to maintain stewarding equipment.
• Exposure to F&B environments, including humidity, chemicals, and food/beverage items.

• Competitive compensation and benefits package
• Opportunities for professional growth and development
• Beautiful resort environment with a passionate and supportive team
• Employee discounts at Omni Hotels & Resorts nationwide

Omni Hotels & Resorts