POSITION OVERVIEW:

The Executive Steward ensures that all Banquets and other Food and Beverage outlets have the required quantities of sanitized equipment/supplies to meet the business needs of the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

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  The following and other duties may be assigned as necessary:
• Responsible for the efficient and effective running of the Stewarding Department ensuring that operating costs are minimized
• Keep the Food and Beverage leadership team advised on all matters relating to the Stewarding Department
• Establish standards of performance for the Stewarding Department Responsible for a high standard of sanitation throughout the Stewarding areas
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training and succession planning processes that encompass the companys diversity commitment; compliance with company and department policies, and legal requirements
• Partner with the Executive Chef to prepare and maintain the departments budget; report all variances from actual and budget with reasons and recommendations for remedial action
• Oversee ordering, storage, requisitioning, and inventory of all materials and equipment to include cleaning supplies, china, glassware, cutlery, and equipment.
• Taking and calculating of material stock (inventory) as required
• Report all breakages, cleaning supply consumption, etc.
• Maintain all equipment to a high standard, i.e., dishwashers, burnishes, etc., and reporting to maintenance any defects
• Enforce proper cleaning routines for serviceware, equipment, floors, etc., as well as proper use and cleaning of all dish room machinery
• Ensure all food holding and transport equipment is in working order
• Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and/or or services that meet the quantity and quality expectations of the Company
• Ensure compliance with all applicable laws and regulations, including food handling and sanitation standards
• Partner with executives, peers, and subordinates in an effort to improve quality of service
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

QUALIFICATION REQUIREMENTS:

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  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.
• Bachelor's degree in Hotel Management, Business Administration or a related field; or equivalent experience
• Six (6) or more years of prior relevant experience in a luxury property required
• Previous leadership experience in the Food and Beverage field required
• Working knowledge of various cleaning chemicals and agents; knowledge of MSDS sheets and procedures
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs
• Excellent interpersonal skills to deal effectively with guests, management, employees, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Excellent customer service skills
• Able to lead and mentor a team
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

SUPERVISORY RESPONSIBILITIES

This job will supervise all Team Members within the Stewarding Department.

DIVERSITY COMMITMENT

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Team Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.

CERTIFICATES, LICENSES, REGISTRATIONS

Team Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in in English may also be required.

REASONING ABILITY

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Team Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.

The Team Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Team Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.