Stewards

Position Summary The role of the Steward is to maintain the cleanliness and sanitization of all food and beverage outlets, kitchen, dinnerware, and food and beverage equipment. The Steward manages setup and takedown of select kitchen and outlet areas, assists in the development and implementation of business strategies for the hotel, establishes rotating cleaning calendars for special projects, manages the stewarding budget, maintains controls to guard against theft and waste, ensures smooth operation of the kitchen department, directs daily cleaning, staffs staff for forecasted business, trains staff on equipment, ensures trash removal, maintains supplies, monitors stock levels, manages supply requisitions, ensures proper distribution and storage, monitors clean dishware, glassware, pots and pans, checks equipment and reports issues to maintenance, researches new products and works with vendors, prevents insects and mold, develops engagement strategies, recruits and trains new hires, provides coaching and performance feedback, delivers 100% guest satisfaction through genuine hospitality and teamwork, and performs other duties required to provide the service brand behavior. Responsibilities Maintain cleanliness and sanitization of all food and beverage outlets, kitchen, dinnerware, and equipment. Manage setup and takedown of select kitchen and outlet areas. Assist in the development and implementation of business strategies aligned with Radisson mission, vision, values, and strategies. Establish rotating cleaning calendars for special projects and manage staff accordingly. Assist executive committee in establishing stewarding budget. Maintain controls to guard against theft and waste. Ensure smooth operation of kitchen department. Direct daily cleaning of floors and work surfaces. Properly staff stewarding to forecasted department business, ensuring coverage while minimizing cost. Train staff on use of dishwashing and other cleaning equipment and processes. Ensure trash is removed promptly. Maintain supplies and equipment for cafeteria and Food & Beverage Department. Maintain stewarding stock levels, make requisitions and obtain approval as needed. Ensure proper distribution and storage of supplies. Monitor supply of clean dishware, glassware, pots and pans. Check cleaning equipment daily and report any problems to maintenance for repair. Research new products and supplies, and work with vendors to test and make recommendations to management. Prevent insects and mold by maintaining cleanliness of prone areas and taking corrective steps as necessary. Develop and implement strategies and practices that support employee engagement. Recruit and select qualified candidates. Provide orientation and training to understand expectations and perform job responsibilities. Communicate employee performance expectations and ongoing feedback. Provide coaching and counseling as needed to achieve performance objectives. Create 100% guest satisfaction by providing the Radisson experience through genuine hospitality and exceeding expectations. Maintain guest satisfaction by noticing unsatisfied guests and using best judgment to resolve problems. Provide consistent teamwork and hospitality in accordance with "Yes I Can!" ethos. Perform other duties required to support the service brand behavior and genuine hospitality. Qualifications Minimum one year of management experience in full-service stewarding operations. Three years of experience in hotel food and beverage. High school diploma required; bachelor’s degree in hospitality preferred. Excellent oral and written communication skills. Collaborate effectively with other hotel employees and managers to ensure teamwork. Ability to resolve conflicts involving guests, supervisors, and employees. Ability to multitask and work well under pressure. Basic computer skills in MS Office, reservation systems, and point-of-sales systems. Physical Demands Long hours sometimes required with a flexible schedule. Ability to stand for long periods, frequent bending, occasional stooping or crawling. Ability to lift 50 pounds regularly and push or pull up to 150 pounds. Good manual dexterity for common office equipment. Other Information The hotel business operates seven days a week, 24 hours a day. All associates must recognize that at all times it may be necessary to move associates from their regular shift and alter assigned duties as business dictates. Equal Employment Opportunity Choice Hotels International is an equal‑opportunity and affirmative‑action employer. Employment decisions are made without regard to age, race, religion, national origin, gender, sexual orientation, gender identity, disability, veteran status, or any protected class under law. #J-18808-Ljbffr Choice Hotels International, Inc.