Assistant Executive Steward

Assistant Executive Steward   Overview: This team member will manage day-to-day operations in the F&B operation, stewarding departmental processes, budget cost controls, departmental staffing, and inventory controls.  Manage and maintain cleanliness in dish rooms, kitchens, bar areas, back docks, maintenance, and proprietary night cleaning in accordance with health department policy and Omni expectations. Also stands in for the Executive Steward in his absence.    Responsibilities: Monitor sanitation operations, daily department operations including attendance and scheduling, and training compliance. Assist the Executive Steward with the creation and implementation of standard operating procedures, training, counseling, and disciplining strategies for line-level staff that stay within company standards and guidelines. Take ownership and oversee the implementation and accountability of all in person training, on the job training, continual learning, all virtual training, and work with shift managers to develop their management skills. Assist the department in completion of all inventories (chemical, dry goods, disposables, and china/glass/silverware), including purchases for the inventory and daily operating needs. Conduct walk-throughs to address health safety compliance, safety issue violations, and departmental/shift efficiency.    Monitor and ensure training is completed for all staff, including completion of all accident reporting, form completion, and follow up with LP. Supervise and follow up on the set up and breakdown of banquet events, special events, off property events, and sales events as it involves the stewarding schedule and operation. Inspect, evaluate, communicate and ensure compliance with contractual standards regarding the overnight cleaning contractors and the quality/scope of completed work. Delegation of tasks with appropriate follow up to the stewarding managers and supervisors. Assume responsibility, oversight, and development of the banquet stewarding managers and supervisors to ensure an efficient and effective process for the area. Assume all Executive Steward responsibilities when the Executive Steward is absent and accept all other duties as assigned.   Qualifications: Associates degree in Hotel and Restaurant Management, Hospitality, Business Administration, or equivalent experience. The ability to obtain SERV Safe Food Handler and/or Manager Certification. Knowledge of kitchen equipment and sanitation guidelines. Strong written and verbal communication skills. Ability to effectively communicate, both written and verbal. Moderate to average computer skills. Three to five (3-5) years of management experience in the procurement, food and beverage, culinary, or related professional area, preferably in stewarding or environmental services.