Stewarding | Executive Steward

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    "description": "<h2>Overview</h2>\n<p><strong>\"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART.\" </strong>- Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.</p>\n<h2>Responsibilities</h2>Responsible to oversee the complete Stewarding operations of the hotel in order to achieve the maximum level of cleanliness and guest safety in an atmosphere of high employee morale. \n<strong><u>Examples of Duties, includes but is not limited to the following</u></strong>\n<strong>:</strong>\n<li> Oversee and delegate daily and weekly projects to all Stewards.</li>\n<li> Check and maintain all back of house F&B areas and ensure their cleanliness and functionality.</li>\n<li> Establish and maintain such systems and methods as necessary to supply all outlets and production areas with clean, correct, and timely mise-en-place.</li>\n<li> Minimize cost by reducing breakage, loss, misuse of equipment as well as excessive chemical and supply usage to the correct but efficient levels.                     </li>\n<li> Conduct critical on the job training sessions for stewarding supervisors while ensuring all stewards receive proper on the job training according to Company standards. </li>\n<li> Maximize team member productivity and morale within the department and consistently maintain discipline within the Hotel’s guidelines.</li>\n<li> Control operating equipment, cleaning supplies, and chemicals through regular inventories and systematic requisitions.</li>\n<li> Ensure that all Food and Beverage hygiene and sanitation standards are attained and recorded with proper files for routine inspections.</li>\n<li> Have a complete understanding of and adhere to the Company’s policy relating to fire, hygiene, and safety.</li>\n<li> Monitor breakage levels of all operating equipment and create viable strategies for reductions in cost.</li>\n<li> Communicate all maintenance, team member, and contractor issues to the appropriate departments for rectification of inconsistent standards.</li>\n<li> Ensure compliance by all stewarding personnel with Company and departmental rules, policies, and procedures.</li>\n<li> Ensure all equipment is cleaned and sanitized in accordance with the Hazard Analysis Critical Control Point (HACCP) program. </li>\n<li> Schedule labor force and assign work for efficient use of equipment and personnel.</li>\n<li> Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.</li>\n<li>Perform other related duties as assigned.</li>\n<h2>Qualifications</h2>\n<ul>\n <li>Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.  </li>\n <li>Knowledge of all kitchen equipment operations.  Ability to read, write, and understand English.  Ability to perform basic/intermediate math skills.  </li>\n <li>Ability to establish and maintain an effective working relationship with management, staff, and guests.  </li>\n <li>Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. </li>\n <li>High school education or equivalent.  Relevant vocational or secondary education preferred. </li>\n <li>Five years experience as an Executive Steward in a high quality, high volume, and multi-unit operations preferred. </li>\n <li>Food Safety Employee Training required.</li>\n</ul>",
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