Assistant Executive Steward

Omni Hotels & Resorts - Asheville, NC

Full-time - Mid Level

Asheville, NC

Accommodation

About the position

The Assistant Executive Steward plays a crucial role in ensuring that all Banquets and Food and Beverage outlets at the Omni Grove Park Inn are equipped with the necessary sanitized equipment and supplies to meet the hotel's business needs. This position is vital for maintaining the operational standards of the Stewarding Department, particularly in the absence of the Executive Steward. The Assistant Executive Steward will directly supervise stewarding supervisors daily, ensuring that all policies and processes are adhered to while continuously inspecting the operational flow. In addition to overseeing daily operations, the Assistant Executive Steward is responsible for the efficient and effective running of the Stewarding Department, with a focus on minimizing operating costs. This includes executing company and hotel policies and procedures to ensure that the services provided meet established performance standards within agreed budgetary controls. The Assistant Executive Steward will also advise the Executive Steward and Executive Chef on all matters related to the Stewarding Department, ensuring a high standard of sanitation throughout all stewarding areas. The role involves assisting in the preparation of the Stewarding Department budget, controlling overheads, and reporting any variances from actual and budgeted figures to the Executive Chef, along with recommendations for remedial action. The Assistant Executive Steward will collaborate with the Executive Steward and Executive Chef on purchasing cleaning supplies, china, glassware, cutlery, and other necessary equipment. Responsibilities also include managing storage, requisitioning, inventory, and purchasing of all materials and equipment assigned to the department, as well as conducting quarterly inventory assessments. Furthermore, the Assistant Executive Steward will establish performance standards for labor and financial metrics in conjunction with the Executive Steward and Executive Chef, maintain all equipment to a high standard, manage scheduling and payroll functions, and oversee the appraisal process for the department.

Responsibilities

• Assume the operation of the department when the Executive Steward is absent, maintaining operational standards.
• Direct supervision of the stewarding supervisors on a daily basis, ensuring policies and processes are followed.
• Responsible for the efficient and effective running of the Stewarding Department, minimizing operating costs.
• Execute company and hotel policies and procedures relating to the Stewarding Department to achieve established performance standards.
• Advise the Executive Steward and Executive Chef on all matters relating to the Stewarding Department.
• Ensure a high standard of sanitation throughout the Stewarding areas.
• Assist in the preparation of the Stewarding Department budget and control overheads throughout the year.
• Report variances from actual and budget with reasons and recommendations for remedial action to the Executive Chef.
• Work with Executive Steward and Executive Chef on purchasing cleaning supplies and equipment.
• Manage storage, requisitioning, inventory, and purchasing of all materials and equipment assigned to the stewarding department.
• Assist in taking and calculating material stock (inventory) as required on a quarterly basis.
• Establish standards of performance, labor, and financial metrics for the Stewarding Department in conjunction with the Executive Steward and Executive Chef.
• Maintain all equipment to a high standard and report any defects to maintenance.
• Manage the scheduling and payroll functions of the department.
• Manage and maintain the appraisal process for the department.

Requirements

• Some college education is preferred.
• Minimum of 1 year previous experience in the Food and Beverage division at a resort.
• At least 1 year of management experience is required.