Chief Steward - InterContinental Los Angeles

Hotel: Los Angeles Downtown (LAXHC), 900 Wilshire Blvd, 90017

Do you see yourself as a Chief Steward
? What's your passion? At IHG we're interested in YOU. We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the Inter Continental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

The Inter Continental Los Angeles Downtown Hotel is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown’s historic, entertainment, financial, arts, and sports districts. Ideally placed at the heart of the revitalized, energy-charged urban center of the United States’ second-largest city, the hotel provides first-class hospitality that seamlessly intertwines with the fabric of the burgeoning Downtown area.

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 chinaware, silverware and glassware. Ensure all food and beverage outlets have sufficient equipment to perform adequately.

• 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.

• 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

• 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.

• 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 workstations, 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.

• 3 to 5…