Assistant Executive Steward

Loews - Arlington, TX

Full-time - Mid Level

Arlington, TX

Accommodation

About the position

Loews Arlington Hotel and Convention Center is a premier destination that offers a full-service experience for meetings and leisure, located in the heart of the sports and entertainment district between Dallas and Fort Worth. The Assistant Executive Steward plays a crucial role in supporting the Executive Steward in maintaining the Food and Beverage storage, preparation, and service areas. This includes ensuring that all materials are in pristine condition, managing inventories, and overseeing the cleanliness and sanitation of all china, glassware, silverware, cookware, and serving utensils. The position also involves staffing, scheduling, training, and disciplining employees to ensure a high standard of service and operational efficiency. In this role, the Assistant Executive Steward is responsible for scheduling the Steward Department staff to optimize performance and service delivery. They supervise the maintenance of food and beverage areas and equipment, ensuring that they meet the highest sanitation and quality standards. The Assistant Executive Steward guides stewarding activities to ensure smooth and cost-effective operations, including labor management and inventory control. Daily communication with the Chef, Area Sous Chef, Banquet Chef, and Outlet and Banquet Managers is essential to stay informed about current activities and upcoming events. The Assistant Executive Steward also prepares department storeroom and purchase requisitions, ensuring that operational costs remain within budgetary guidelines. They review daily payroll reports to maintain labor costs within established limits and ensure adherence to departmental and Loews Hotels guidelines, policies, and procedures. This position involves interviewing, training, appraising, coaching, counseling, and disciplining personnel according to Loews Hotels standards, as well as evaluating employee performance and identifying areas for improvement. Additionally, the Assistant Executive Steward conducts departmental meetings to communicate effectively with all stewarding personnel, ensuring they are informed about hotel information and activities. The role requires a commitment to teamwork, effective communication, and compliance with safety regulations and hotel standards. The Assistant Executive Steward must also maintain cleanliness and excellent condition of equipment and work areas, recycle whenever possible, and remain current with hotel information and changes.

Responsibilities

• Schedules Steward Department staff to provide optimal performance and superior service.
• Supervises maintenance of food and beverage areas and equipment to ensure high sanitation and quality standards.
• Guides stewarding activities for smooth, efficient, and cost-effective operations, including labor management and inventory control.
• Communicates daily with Chef, Area Sous Chef, Banquet Chef, and Outlet and Banquet Managers regarding daily activities and upcoming events.
• Maintains control over food and beverage china, glass, silver, cookware, and service equipment inventories.
• Prepares department storeroom/purchase requisitions and ensures operational costs are within budgetary guidelines.
• Reviews daily payroll report and maintains labor costs within established limits.
• Ensures adherence to departmental and Loews Hotels guidelines, policies, and procedures.
• Interviews, trains, appraises, coaches, counsels, and disciplines personnel according to Loews Hotels standards.
• Follows Hire Training and ongoing Star Service Competency program in accordance with hotel policy.
• Evaluates employee performance and establishes goals and training needs for improvement or advancement.
• Attends required hotel meetings to stay informed about in-house activities and events.
• Conducts departmental meetings to communicate effectively with stewarding personnel.

Requirements

• Associates or higher degree in Food Service Management, Hospitality, or equivalent.
• Three years of Steward/Kitchen Management experience in a large, multi-unit convention hotel.
• Thorough knowledge of food and beverage planning and production procedures.
• Ability to maintain effective operating and control processes for maximum efficiency while adhering to guest service and government regulations.
• Effective management, leadership, organizational, and communication skills.
• Ability to push, stand, stoop, bend, and lift items weighing up to 35 pounds repetitively.
• Ability to work a flexible schedule, including weekends and holidays.