Develop and implement strategies for stewarding areas that are aligned with the resort's F&B objectives. Lead and manage the stewarding team to support all banquet and F&B operations efficiently. Plan and coordinate stewarding support based on banquet event orders (BE - Os) and group function schedules. Schedule staff according to forecasted and actual banquet volume, ensuring proper coverage for all functions. Maintain cleanliness and sanitation standards of all kitchen areas, storage rooms, and back-of-house spaces, in compliance with local health and safety regulations. Ensure the proper handling and maintenance of all kitchen equipment, dishwashing machines, and banquet service ware. Manage inventory, ordering, and storage of cleaning supplies, dishware, glassware, flatware, and banquet operating equipment. Responsible for monthly inventory. Develop and implement cleaning and maintenance schedules for kitchen equipment and service areas. Train, mentor, and evaluate the stewarding team to enhance skills, productivity, and service standards. Collaborate closely with the Executive Chef, Banquet Chef, and Banquet Manager and Captains to anticipate operational needs and support successful event execution. Monitor and control stewarding costs, including breakage, labor, and supply usage. Lead sustainability and waste management initiatives in stewarding operations. Creates and implements standard operating procedures for stewards. Assists with interviews regarding the selection of new Stewards. Sets performance standards and work goals for Stewards. Evaluates staff and initiates corrective/disciplinary action as necessary. Assists with employee performance evaluations of stewards. Ensures compliance with federal, state, and local food safety regulations. Drive and operate a box truck with lift gate. Assist in stewarding with dishes when applicable. Performs other tasks as assigned. EDUCATION/ EXPERIENCE - Minimum of 3-5 years of stewarding leadership experience in a hotel or high-volume banquet environment. Proven ability to manage and motivate a diverse team in a fast-paced setting. Strong knowledge of HACCP principles, sanitation standards, and occupational safety. Familiarity with banquet operations, dishware logistics, and high-volume event support. Effective communication, problem-solving, and organizational skills. Ability to work flexible hours, including nights, weekends, and holidays as needed. Proficiency in inventory management and Microsoft Office Suite. REQUIREMENTS - Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations. Must have a valid driver's license and clean driving record.

search terms: Steward+Executive