Executive Steward InterContinental Hotel

Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food production service areas.  Control storeroom orders and issue all china, silver and glass.  Ensure all food and beverage outlets have sufficient equipment to perform adequately.

At InterContinental Hotels^® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people 
• Get ready – by taking notice and using your knowledge so that you are prepared for anything
• Show you care – by being thoughtful in the way you welcome and connect with guests
• Take action – by showing initiative, taking ownership and going the extra mile 

FINANCIAL RETURNS

• Control and analyze cost, breakage and quality of support provided to outlets, banquets and other areas.      Monitor condition and cleanliness of equipment.
• Control expenses in accordance with established budget.  Participation in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department.      Maintain procedures for security of inventory.

PEOPLE

• Supervise day-to-day operations and assignments of the stewarding staff, communicate objectives and expectations, and assign/schedule work.  Communicate and enforce policies and procedures. 
• Recommend and initiate disciplinary or other staffing/human resources - related actions in accordance with company rules and policies.  Alert management of potentially serious issues. 
• Promote teamwork and quality service through daily communication and coordination with other departments.      Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services. 
• May interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Suppliers – regarding orders and invoices

GUEST EXPERIENCE

• Educate employees on current safety issues to ensure compliance with all health and safety regulations. Inform management of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.  Schedule preventative maintenance and repairs as needed.      Ensure that equipment is prepared and operational for the following day’s work.

RESPONSIBLE BUSINESS

• Manage the stewarding function in all kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc.
• Determine the minimum and maximum stocks and control the par stocks of all materials and equipment.      Liaise with the Purchasing Department and suppliers regarding purchasing needs for the stewarding operation.
• Conduct daily briefings as needed to obtain optimal results.
• May conduct inventories as needed.
• May assist with other duties as needed which may include but is not limited to providing assistance with food dish-up, completing set-up sheets, etc.

Supervises a large number of stewarding employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet operations catering to more than 500 people.  May oversee subordinate managers or supervisors.

High school diploma or equivalent and two years experience in stewarding, kitchen maintenance, kitchen operations or similar, with at least one year in a supervisory capacity.  Knowledge of food and beverage service operation preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Reading and writing abilities are utilized when assisting in the scheduling of the stewarding staff, or when monitoring inventory.
• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.