Executive Steward- InterContinental Boston

JOB OVERVIEW:

Manage the day-to-day operation of the 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.

KEY DUTIES:

* 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.

* 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.

* 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.

* 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.

* 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 (pre-shifts) as needed to obtain optimal results.

* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Culinary teams.

* May interact with outside contacts:

o Guests - to ensure their total satisfaction

o Suppliers - regarding orders and invoices

* May conduct inventories as needed.

* Promote teamwork and quality service through daily communication and coordination with other departments. es, etc.

- to ensure repeat business, follow up on events, and generate new business

* Self-motivator who can manage the responsibilities of the department without daily supervision

* Represent the hotel with a positive attitude and professional attire

* Follow sustainability guidelines and practices related to IHG and Inter Continental Boston sustainability programs

* Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role

* Responsible for practicing, managing, and promoting the company's values so that it becomes and intricate part of the everyday operation.

ACCOUNTABILITY:

Supervises a large number of stewarding colleagues in a large full-service, luxury, with multiple major food and beverage outlets, and banquet operations catering to more than 500 people. May oversee subordinate managers or supervisors. The department is part of the Collective Bargaining Agreement and thorough knowledge of the contract is essential for successful performance.

QUALIFICATIONS AND REQUIREMENTS:

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…