Job Description

Press space or enter keys to toggle section visibility

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional Executive Steward. The Executive Steward is responsible for managing the overall organization and operation of the Stewarding Department, including overseeing the cleanliness, safety, and the proper equipment set-up and food transportation for all Banquet functions, as well as the ware washing activities of the Stewards under their shift and participates in the activities of their associates.

Essential Duties and Responsibilities

Follows policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group. Directs and assist Stewards in order to make clean up more efficient. Ensures water temperature, and chemical levels are appropriate for cleaning and documented. Manages Banquet plate-ups. Supports all outlets by transporting and ensuring adequate stock. Works closely alongside the Executive Chef to control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. Manages with the planning, organization and execution of the quarterly inventory count. Manages accurate tabulation of all breakage and propose the purchase of all operating equipment. Controls quality of washing equipment, chinaware, glassware, flatware and supervise burnishing of silverware, kitchen cleaning and garbage disposal. Ensures that proper cleaning agents, processes and conduct technical job knowledge training. Manages the control of Food & Beverage divisional expenses by educating outlets on proper chemical usage, equipment handling, breakage costs and safety issues. Coordinates with the Assistant Food & Beverage Managers or Outlet Managers to check their requirements for the day and the next day. Reviews staffing levels to ensure that the operational needs and financial objectives are met. Ensures appropriate standards are adhered to following established procedures and checklists. Ensures that all stewarding paperwork is completed accurately and on a timely basis including but not limited to: daily sheets, purchase orders, accounts payable, and employment-related forms. Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs. Supports the hotel philosophy concerning hiring, employee relations, disciplinary action, training, counselling, evaluating, etc. Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained. Models the company’s culture, vision, mission and core values at all times. Fosters and promote a cooperative working climate, maximizing productivity and employee morale. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Manages the preparation of the department cost control plans.Maintains complete knowledge of and comply with all departmental policies, service procedures and standards. Ensures that standards, inclusive of grooming and attire of staff, are maintained at a superior level on a daily basis. Maintains effective flow of communication by attending required hotel meetings and conducting departmental pre-shift and monthly associate meetings. Performs a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure. Maintains clean and safe work area. Ensures that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. All other duties as required. Health & Safety Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory. Report any defects in the building, plant or equipment according to hotel procedure. Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. ConfidentialityWhile working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
OtherComply and adhere to the Rosewood company policies.Take on other tasks in addition of the ones stated, in a reasonable framework. Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained. Model the company’s culture, vision, mission and core values at all times.As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours. General SkillsMust be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills

Knowledge: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.Ability to maintain good coordination; ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions.Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met.Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions. Ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. LanguageRequired to speak, read and write English, with fluency in other languages preferred.

Physical Requirements

Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Kitchen Environment: constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools. Work Management

Ability to manage multiple tasks Can meet deadlines Thinks globally People Management

Creates work environment that:

Energizes, motivates and supports employeesFoster a climate of open communication, trust and respect Encourages team behavior Effectively communicates with all levels Qualifications

High School Diploma or an equivalent combination of education and work-related experience. Must have current and valid ServSafe Food Protection Manager certification.Experience

Minimum of 3 years or equivalent experience with strong leadership in a similar position.Experience with a luxury or ultra-luxury property or brand is preferred.

The salary range for this position is $90,000 to $94,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.