Executive Steward

• Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including proper sanitation and cleanliness standards within local and brand health codes.

• Cost Control: Actively involved in management of kitchen expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources. Key company assets include china, glass, flatware, buffet elements, utensils and cookware.

• Dish Room/Washing Duties: Maintains the dish machine, ensuring minimum temp requirements are maintained. Cleans the dishwasher, changes water based on amount of use, and cleans curtains and traps. Air dries dishes as needed to ensure no spots and ensures proper storage of dishes and that dishes are not stored wet. Inspects dishes being washed and re-washes as necessary.

• Organizing/Cleaning: Responsible for the organization of the kitchens, their storage areas, coolers, equipment and all inventory items including both in-use and attic stock. Responsible for pulling china, glassware, and flatware for events for both front and back of house. Responsible for returning dirty items to the dish room for cleaning from the event spaces. Responsible for removal of trash, breaking down boxes, railroad scheduled cleaning, and maintaining floors. Completes deep cleaning projects, including quarterly power spraying of kitchen. Cleans and maintains other areas such as the associate break room, back of house employee areas, and storage areas. Assists with staging and clearing of the employee meal buffet. Ensures cleanliness of associate breakroom and that food and dishes are returned to the dish room after meal service.

• People Management and Training: Assists with the recruiting, interviewing, and hiring of dishwasher employees. Responsible for the training, coaching, and development of dishwasher employees and ensuring training records are maintained. Ensures all company, brand, and department specific training requirements are met. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing employees. Promotes collaboration and positive, professional work environment. Stays up to date on all regulations, health codes, and safety measures while ensuring staff continue to remain updated.

• Safety/Risk Management: Conducts routine inspections of food and beverage operations to maintain quality food, beverage, and kitchen/restaurant standards per CSM, brand, local, state, and federal regulations. Ensures a clean and safe work environment and follows all CSM procedures for guest/employee incidents.
• Self-Management: Produces required volume of work by planning, organizing, and prioritizing work duties. Adheres to CSM attendance policy (in a predictable and reliable manner), grooming and appearance standards, and general work rules and department procedures. Attends all required department and hotel meetings.
• Other Duties: Assist with plating for banquet events, food preparation, and production assignments including bulk prep/cutting. Assists in other areas as needed.

CSM Corporation