An executive steward usually oversees all operations related to food service within a hotel, which includes kitchen and sanitation department operations. They must monitor the food service department's operations to make sure that staff members are adhering to hygiene and health standards and regulations; it is important to make sure that the kitchen is clean and organized. The steward may oversee inventory and should make sure that materials are used in a cost-effective manner. Other responsibilities for the executive steward include purchasing, overseeing labor costs, and handling staffing issues such as hiring, firing, scheduling and employee evaluations.
Executive stewards often administer payroll and employee benefits, as well as oversee or conduct training for new employees and for current employees when needed. They may also oversee areas such as food quality and presentation. When there are complaints or suggestions from customers, the executive steward should work to remedy the situation. The executive steward may fill in for kitchen staff and aid them when necessary.
Physical requirements often exist for executive steward positions, including the ability to stand and walk for a full shift, to lift heavy items, and to bend and stoop. Some postsecondary education in hospitality may be required or preferred; relevant experience is generally needed as well.
Executive Steward Tasks
Prioritize and supervise daily operations of hospitality department.
Train and educate employees on proper conduct and health regulations.
Oversee various departments, including but not limited to kitchen and hospitality staff.
Offer excellent customer service to guests and resolve any guest difficulties.