Executive Steward | Lifestyle Hotel | Hollywood

POSITION OVERVIEW

Oversees the Stewarding Department and the daily Food and Beverage Operations servicing events and restaurants. This role will also monitor F&B compliance policies, standards and procedures, including the strategic process of acquiring goods and services. Manages the day-to-day operations verifying the quality standards and meeting the expectations of the customers daily. Maintains the operating budget and confirms that standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work.

ESSENTIAL FUNCTIONS

Individual needs to have a professional appearance and warm, accommodating confident, enthusiastic, motivating personality and abide by the principles, goals and policies in The Hotel Handbook.Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

DEPARTMENTAL ORGANIZATION

• Assist with weekly labor schedules and handling revisions as necessary.
• Interact with other Departments Heads to help operations proceed smoothly.

PERSONNEL

Leadership and oversight of the Stewarding Department and the support it provides to our Food & Beverage division.

Ordering all the banquets and restaurant supplies and props, cleaning supplies, glass, china, silver, kitchen utensils, and equipment. Greater emphasis on value added.

Supervises daily F&B shift operation and monitors compliance with all F&B policies, standards, and procedures.

Identify and fill or make recommendations on deficiencies.

Contribution to Research & Development for industry events and equipment.

Supports and supervises an effective monthly self-inspection program.

Operates all department equipment as necessary and reports malfunction.

Encourages and builds mutual trust respect and cooperation among team members.

Understands employee positions well enough to perform duties in employees absence.

Develops specific goals and plans to prioritize, organize and accomplish work.

Monitors and maintains the productivity level of the employees.

Verifies all team members/supervisors understand the brand specific philosophy.

Maintains the operating budget and verifies that standards and legal obligations are followed. Assists supervisors in understanding team members ever changing needs and expectations and how to exceed them.

Communicates areas that need attention to staff and follows up to verify understanding.

Coordinates cleaning program in all F&B areas, identifying trends and making recommendations and improvements.

Establishes and maintains open collaborative relationships with employees.

Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork and passion for providing service.

Stays readily available/approachable for all team members.

Demonstrates knowledge of brand specific service culture.

Leadership to front and back house and guidance to stewarding pertaining to assigned kitchens

Implementing and standardizing trainings with teams for safety and sanitation.

Coordination & creation of opening & closing procedures.

Develop job description & SOPs accordingly to create effective levels of quality & efficiency.

Execute all operational functions from set up to scheduling, ordering and receiving.

Communicate effectively with peers, management, line and front of the house employees.

Conduct ~attend meetings including: daily communication, service ~ culinary line up, chefs meeting, weekly staff meeting, monthly department meetings.

Maintain all sanitation and HACCP documentation in accordance California health codes and adherence of OSHA regulations.

Superior cleanness throughout all F&B departments.

Guiding & supporting the team to exceed our guest satisfaction goals.

Weekly scheduling according to forecast.

Able to clearly understand and effectively manage all aspects labor and operational cost.

Being an effective listener before acting is essential.

Communicate popular & un popular content effectively.

Use the associates handbook and the companys philosophy as a tool to effectively coach employees.

Create professional working relationships amongst all hotel associates.

Effectively motivate associates and maintain a cohesive team.

Ensures the accurate maintenance of the dish equipment and resources.

Being outlets Ambassador within community (promote).

Communicate daily with Executive Chef, Director of F&B, and Director of Banquets.

Oversee assigned culinary operations at the direction of Executive Chef and Director of F&B.

Maximize net operating income and owners equity through sales generation and cost control procedures.

Responsible for leadership of direct reports and all of their employees

FINANCIAL/ADMINISTRATION

Provides essential hands on leadership to ensure functional food & beverage operations throughout the hotel with a view of improving guest satisfaction, brand presence and effectiveness.

Coordinate quarterly trainings with teams on new and innovative cleaning techniques and trends.

Engagement and participation with Culinary Externship programs.

Continuously recruiting and seeking top talent to stay ahead of industry standards.

Working directly with local vendors sourcing equipment and props.

Standardize pull sheets, inventory sheets, order sheets, equipment lists, etc.

In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment.

Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance and efficient production in all venues.

Coordinating engineering projects with the F&B Department.

Monitor trends in Hotsos to access repeating trends, for same issues.

Demonstrating expertise in collecting product data, facilitating smooth shipments, communicating between a Variety of teams and departments and utilizing problem solving abilities to ensure seamless operations.

Utilizing organizational, interpersonal, and motivational skills to propel teams and operations to peak results.

Implementation and completion of capital projects, gathering competing bids, ordering and putting items into circulation.

Inventory control and management of all F&B equipment.

Develops and executes optimal sourcing strategies for all product categories, meeting the needs of the business units and maximizing value.

Managing partnership with Executive Stewarding as well as line level staff. Inspecting efficiency, labor, safety.

Focus on safety and conduct regular safety inspections, educating staff on safety compliance and awareness.

Maintain the company image and vision statement.

Make optimal use of financial resources.

Ongoing training and development of each individual to assist them in reaching their potential.

Continuous evaluation and improvement of the operations.

To be an integral part of the development of future projects in the company.

SUPERVISOR RESPONSIBILITIES

Directly reports to the Executive Chef.Manages 35+ employees.Is responsible for the overall direction, coordination and evaluation of assigned kitchen(s).

Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws.Responsibilities include:Interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS REQUIREMENTS

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.

EDUCATIONAL AND REQUIRED SKILLS:

• Bachelors Degree (B.A.) for a four year college or university, or three years of related experience and/or training, or equivalent combination of education and experience.
• Technical Culinary Diploma.
• Minimum of three years Sous Chef experience in a high-volume, Four-Diamond, Four Star, multi-outlet Food and Beverage operation.
• Social Banquet experience a must.
• Two years prior inventory/cost control experience.
• Well-rounded food background with extensive knowledge of all kitchen equipment.
• Computer skills helpful.
• Excellent people and conflict resolution skills and a well-groomed appearance.
• Excellent communication and math analyzation skills.

LANGUAGE SKILLS:

Clear fluent conversational English.

Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals.Ability to write routine reports and requisitions.Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.Ability to calculate and apply figures and amounts in recipe and labor costing and control.

REASONING ABILITY:

Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques.Demonstrated operational logical: multi-unit prioritazion skills.Strong interpersonal staff relations and leadership skills.

CERTIFICATES, LICENSES, REGISTRATIONS

Active Award Winning Culinary Competition.

OTHER SKILLS AND ABILITIES

Demonstrated proficiency in butchery, pastry and garde manger.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee 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 employee is regularly required to stand; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms, talk or hear; and taste or smell.The employee frequently is required to walk and stoop, kneel or crouch.

The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing 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 employee occasionally works near moving mechanical parts and is occasionally exposed to extreme cold and heat.The noise level in the work environment is usually moderate.

BENEFIT PACKAGE

Medical Benefits

Pension/401k Plan

Sick Time

Hotel Benefits

#CM