Lead Steward (FT) (AM/PM) ("Lider de Lavaplatos")

Lead Steward (FT) (AM/PM) ("Lider de Lavaplatos")

Catamaran Resort Hotel & Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen. The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally.

Overview

Salary Range $25.60 - $25.60 Hourly Level Experienced Position Type Full Time Job Shift Day / Evening Category Restaurant - Food Service - Non Supervisory

Description

The Lead Steward ("Lider de Lavaplatos") ensures that all chinaware, glassware, flatware, and hollowware are well and timely by gathering equipment from the Stewarding Department. Provides a highest level of professionalism and gracious service to our guests and internal clients. Assists the stewarding personnel in adhering to the hotel's standards of cleanliness and quality.

Pay & Perks

• Compensation: $25.60
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends
• Free Employee Parking and/or discounted MTS Pronto card
• Free Meals & Refreshments during working shifts
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

Essential Duties

• Oversee daily Stewarding operations and provide direction to associates in coordination with the Executive Steward and other Stewarding leadership.
• Prepare and distribute assignments for Stewarding staff and review priorities.
• Coach and direct associates to achieve department goals, support associate development, and maintain established service and operational standards.
• Collaborate with the Executive Steward and Executive Chef to identify and address Stewarding department operational needs, equipment requirements, priorities, and service support.
• Ensure equipment, supplies, and service ware are available and properly prepared to support daily banquet, restaurant, and kitchen operations.
• Coordinate and direct Stewarding associates in supporting banquet events, including food delivery and the breakdown of stations at the conclusion of events.
• Ensure the cleanliness, sanitation, organization, and maintenance of all kitchens, restaurants, banquet spaces, stewarding facilities, loading docks, storage areas, and related equipment in compliance with Health Department and hotel standards.
• Conduct regular inspections of back-of-house and Food & Beverage areas to ensure operational, sanitation, and safety standards are consistently maintained.
• Ensure dishwashing equipment is properly operated and china, glassware, silverware, cookware, and other service ware are properly cleaned, handled, stored, and maintained.
• Conduct daily inspections of stewarding equipment and coordinate maintenance and repairs with Stewarding Management.
• Assist with the inventory of all china, glassware, silverware, and operating equipment in all areas.
• Promote a safe work environment by training associates on sanitation, safety procedures, equipment operation, and chemical handling while ensuring compliance with OSHA, Health Department, and hotel standards.
• Address performance issues promptly and constructively, in accordance with HR and company policies.
• Promote teamwork and associate engagement while reinforcing company values and expectations.
• Communicate and collaborate with chefs, managers, and other hotel departments to coordinate operational needs and support efficient service and guest experiences.
• Perform additional duties and responsibilities as directed by the leadership team.

Qualifications

• At least 1-2 years of relevant experience and/or training.
• Previous similar position in a hotel, or similar business entity preferred.
• Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense.
• RBS certification required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.