Assistant Executive Steward

Overview

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

• Schedules Steward Department staff so as to provide for optimal performance and delivery of superior service
• Supervises maintenance of food and beverage areas and equipment to ensure they are kept to the highest level of sanitation and quality
• Guides stewarding activities so as to provide for smooth, efficient, cost effective operation of stewarding operation to include labor management, supervision of all aspects of work performed, inventory control
• 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
• Maintains control over food and beverage china, glass, silver, cookware and service equipment inventories
• Prepares department storeroom/purchase requisitions, ensures that operational cost are kept within forecasted budgetary guidelines
• Reviews daily payroll report, maintaining labor cost within established budgetary limits
• Ensures adherence to departmental and Loews Hotels guidelines, policies and procedures
• Interviews, makes recommendations for hire, 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
• Other duties as assigned
• 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

• Associates or higher degree in Food Service Management, Hospitality or equivalent
• Three years Steward/Kitchen Management experience in large, multi unit, convention Hotel
• Thorough knowledge of food and beverage planning and production procedures
• Ability to maintain effective operating and control processes designed to attain maximum operating efficiency, while ensuring adherence to established guest service and govern mentally mandated criteria
• Effective management, leadership, organizational and communication skills
• Able to push, stand, stoop, bend, and lift items weighing up to 35 pounds repetitively
• Ability to work flexible schedule to include weekends and holidays