Executive Steward

OVERVIEW

The Executive Steward is responsible for overseeing all stewarding operations at Boca West Country Club, ensuring the highest standards of cleanliness, safety, sanitation and operational efficiency across all culinary and food-and-beverage outlets, including dining rooms, kitchens, and catering operations. The Executive Steward Director manages a large, diverse team and collaborates closely with culinary, catering, facilities and management teams to deliver exceptional guest experiences while maintaining compliance with health and safety regulations.

• Leadership & Supervision:
  Direct and supervise the stewarding department team, including hiring, training, coaching, scheduling, and performance evaluations to ensure a motivated and efficient workforce.
• Sanitation & Regulatory Compliance:
  Develop, implement, and monitor sanitation and hygiene programs in accordance with local, state, federal regulations, and industry best practices such as HACCP and Serv Safe.
• Operational Management:
  Oversee the cleaning, maintenance, and proper storage of all kitchen equipment, utensils, and service ware. Ensure all stewarding operations support the smooth functioning of culinary and catering services.
• Budget & Inventory Control:
  Manage departmental budgets, including labor forecasting, supply purchasing, chemical and equipment contracts, and inventory control to maximize efficiency and cost effectiveness.
• Quality Assurance:
  Conduct routine inspections of kitchen, dining, and service areas to ensure cleanliness, safety, and quality standards.
• Team Development:
  Foster a positive work environment through leadership, mentoring, and ongoing training programs to enhance staff skills and morale.
• Policy Implementation:
  Develop, review, and enforce operational policies and procedures to ensure consistency, safety, and efficiency.
• Collaboration:
  
  Work closely with culinary, catering, facilities, and management teams to coordinate activities, support special events, and ensure member satisfaction.

Direct and supervise the stewarding department team, including hiring, training, coaching, scheduling, and performance evaluations to ensure a motivated and efficient workforce.

• Responds to requests for service and assistance.
• Contributes to building a positive team spirit.
• Treats people with respect.
• Works with integrity and ethically.
• Follows policies and procedures.
• Supports organization’s goals and values.
• Adapts to changes in the work environment.
• Is consistently at work and on time.
• Follows instructions, responds to management direction.
• Asks for and offers help when needed.
• Includes appropriate people in decision‑making process.
• Treats others with respect and consideration regardless of status or position.
• Demonstrates accuracy and thoroughness.
• Completes work in a timely manner.
• Observes safety and security procedures.
• Reports potentially unsafe conditions.
• Uses equipment and materials properly.

• Minimum 5‑7 years of leadership experience in stewarding or back‑of‑house operations in a luxury hotel, resort, or private club environment.
• Strong knowledge of sanitation principles, HACCP, OSHA, and safety regulations.
• Experience managing large teams in a high‑volume, multi‑outlet operation.
• Proven ability to manage budgets, inventories, and vendor relationships.
• Serv Safe, Food Safety Manager, or similar certifications preferred.
• Strong communication, organizational, and leadership skills.
• Ability to thrive in a fast‑paced, dynamic environment and work collaboratively across departments.

• Availability to work flexible hours, including evenings, weekends, and holidays based on operational needs.
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.

• The position operates primarily in a fast‑paced, dynamic food‑and‑beverage setting that includes kitchens, dishwashing areas, and storage facilities.
• The environment may involve exposure to heat, steam, and noise typical of commercial kitchens.
• A team‑oriented atmosphere with a focus on maintaining high standards of cleanliness, safety, and guest service.
• Frequent interactions with cross‑functional teams and large‑scale dining operation.

Director

Full‑time