Executive Steward

About the Location

Experience elevated luxury at Maui's most glamorous oceanfront resort. Celebrate the wonders of Maui in our open‑air beachfront resort and allow our team to pamper you in the spirit of Aloha. Inhale the fragrance of plumeria as you dip into our adults‑only infinity pool. Or set out to explore the island; we’ll customize each step of your journey, then welcome you back to unwind in the most spacious accommodations on the island.

Plan, organize, direct and control the work of employees in the Stewarding Department to support the greater Food & Beverage operation.

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met; long‑range strategic planning for outlet operation.
• Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures.
• Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• The ability to work closely with the Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service; oversee Stewarding functions in relation to banquets set‑up and service.

• Previous experience as Chief Steward or equivalent Food & Beverage supervisory experience is required.
• Requires a working knowledge of department services as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on‑the‑job.
• Requires ability to operate computer equipment and other Food & Beverage computer systems.
• Prior knowledge of dish machine, kitchen, and floor cleaning equipment is expected.
• Requires reading, writing and oral proficiency in the English language.
• Bi‑lingual skills are preferred. Workspace, maintain professionalism and composure in a high‑paced, high‑volume environment.
• Hawaii Food Handler Card.
• Serv Safe (within 3 months).
• Tuberculosis Clearance.

• Competitive salary & wages.
• Comprehensive benefits package (Including Medical, Dental, Life Insurance, 401(k), Roth, etc).
• Paid time off including Vacation, Sick time, Live Well Day, Community Care Day.
• Excellent Training and Development opportunities.
• Learning & Development Subsidy.
• Many career opportunities within the hotel and to other Four Seasons.
• Employee Travel Program.
• Complimentary Dry Cleaning for Employee Uniforms.
• Complimentary Employee Meal and Paid Meal Break.
• Salary Range: $92,000 – $112,800.

• Full time.
• The hospitality business functions seven (7) days a week, twenty‑four (24) hours a day and scheduled days and times may vary based on need.

Four Seasons is an Equal Opportunity, Affimative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - (Use the "Apply for this Job" box below)./