Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the city’s most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality.

Loews Nashville Hotel at Vanderbilt Plaza is proud to announce we've been named to the 2024 TopWorkplaces list!  If you're looking for a work environment that is genuinely Nashville, and soulfully inspired the Loews Nashville Hotel at Vanderbilt Plaza on West End is the perfect place for you! Join our family of team members to be a part of a dynamic work culture and enjoy these amazing at work perks:

Competitive wages

Paid vacation after 6 months of employment

Paid sick time and holiday pay

Health & well-being benefits after 60 days of employment

401(k) with employer matching

Free onsite parking and discounted bus passes

Complimentary meals

Discounted hotel stays

Career development programs and tuition reimbursement

Community volunteer opportunities

Job Specific

Maintains Steward Department staffing levels so as to provide for optimal performance and delivery of superior service

Ensures maintenance of all food and beverage areas and equipment to the highest level of sanitation and quality

Develops/approves departmental budgets, forecasts and schedules

Responsible for smooth, efficient, cost effective operation of steward operations to include labor management, supervision of all aspects of work performed, inventory control, product selection

Communicates daily with Chef, Area Sous Chef , Banquet Chef and Outlet and Banquet Managers to obtain/provide information regarding current status of daily activities/functions and upcoming events

Establishes par levels for, and maintains control over food and beverage china, glass, silver, cookware and service equipment inventories so as to support forecasted activities without experiencing shortages or excessive inventory situations

Approves department storeroom/purchase requisitions, ensures that operational cost are kept within forecasted budgetary guidelines

Reviews/maintains daily payroll report/records, maintaining labor cost within established budgetary limits

Establishes and ensures adherence to departmental and Loews Hotels guidelines, policies and procedures

Interviews, selects, trains, appraises, coaches, counsels and disciplines personnel according to Loews Hotels standards

Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy

Evaluates individual employee performance, determines areas in need of improvement, or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Attends required hotel meetings to keep abreast of in-house activities/promotions and events; maintain communications with other departments throughout the hotel

Conducts departmental meetings as required to communicate effectively with all  stewarding personnel to ensure that they are kept current with pertinent hotel information and activities

Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance

Other duties as assigned

General

Promotes and applies teamwork skills at all times

Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

Is polite, friendly, and helpful to guests, management and fellow employees

Executes emergency procedures in accordance with hotel standards

Complies with required safety regulations and procedures

Attends appropriate hotel meetings and training sessions

Maintains cleanliness and excellent condition of equipment and work area

Complies with hotel standards, policies and rules

Recycles whenever possible

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

Qualifications

Three to five years Steward/Kitchen supervisory experience in large, multi outlet, convention Hotel, preferred

Thorough knowledge of food and beverage planning and production procedures

Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency, while ensuring adherence to established guest service and governmentally mandated criteria

Effective management, leadership, organizational and communication skills

Ability to work flexible schedule to include weekends and holidays