Schulte Hospitality Group
Executive Steward at Saint John's Resort
Schulte Hospitality Group, Plymouth, Michigan, United States, 48170
Executive Steward at Saint John's Resort
POSITION SUMMARY:
The Executive Steward serves as the operational leader of all stewarding and sanitation functions at Saint John's Resort, ensuring impeccable cleanliness, equipment maintenance, and operational support across all culinary outlets, banquets, and special events. This role demands exceptional organizational skills, attention to detail, and the ability to maintain the highest standards of sanitation while managing high-volume, multi-outlet resort operations. The Executive Steward will uphold food safety excellence, equipment integrity, and team accountability while fostering a culture of operational support aligned with Saint John's Resort standards.
Guest Service Requirements
Maintain a friendly, professional demeanor with genuine warmth in all interactions
Support exceptional guest experiences through behind-the-scenes operational excellence
Demonstrate commitment to hospitality excellence through actions, attitude, and accountability
Ensure cleanliness and presentation standards enhance the overall guest experience
Safety Requirements
Maintain safe work practices and prevent personal injury through proper technique and equipment use
Ensure the safety of team members, guests, and vendors through proactive hazard identification
Demonstrate comprehensive knowledge of chemical handling, OSHA requirements, and sanitation protocols
Maintain compliance with health department regulations and company safety standards
Stewarding Operations & Sanitation Management
Oversee all dishwashing, pot washing, and kitchen sanitation operations across resort outlets
Ensure compliance with health department standards, food safety protocols, and brand sanitation requirements
Maintain equipment cleanliness standards for cooking equipment, work surfaces, and food contact areas
Implement and monitor proper chemical usage, dilution ratios, and storage procedures
Equipment & Asset Management
Manage inventory and maintenance of all smallwares, china, glassware, silverware, banquet & catering equipment, and kitchen equipment
Coordinate equipment repairs and preventive maintenance schedules with engineering and vendors
Track and report equipment needs, replacement cycles, and capital expenditure recommendations
Ensure proper storage, organization, and security of all stewarding assets
Leadership & Team Development
Lead hiring, onboarding, training, and performance management of stewarding team members in accordance with company procedures
Foster clear communication with culinary leadership regarding operational needs and challenges
Organize and lead stewarding team meetings and daily shift briefings
Build and maintain a positive team culture focused on efficiency, accountability, and reliability
Mentor and develop stewarding staff, creating opportunities for advancement within the organization
Cost Control & Resource Management
Partner with Executive Chef on chemical, supply, and equipment cost management
Recommend strategies to optimize operational efficiency while controlling expensesMonitor usage levels and implement waste reduction initiatives
Manage stewarding labor deployment to meet operational demands while controlling costs
Operational Support
Supporting culinary operations through timely equipment delivery, setup, and breakdown
Receiving deliveries and organizational storage areas, coolers
Support FOH operations through timely CGS, equipment delivery, setup, and breakdown
Coordinate stewarding coverage for banquets, special events, and peak service periods
Ensure kitchen flow efficiency through proper staging and organization of dirty and clean equipment
Ensure operational efficiency by always ensuring equipment is stored properly in its assigned areas and that is always handled with the utmost care
Manage trash and recycling programs in compliance with environmental and regulatory requirements
Training & Professional Development
Lead and participate in required training sessions including chemical safety, equipment operation, and sanitation protocols
Ensure team maintains current certifications and safety training compliance
Maintain professional appearance and conduct, serving as a role model for stewarding team
Complete assigned administrative tasks and special projects as directed
Leadership Qualities
Accountability
Sanitation knowledge
Leadership
Cost management acumen
Team development
Verbal communication
Operational judgment
Professional ethics
Quality standards
Professional appearance
Problem-solving mindset
Dependability
Adaptability
Punctuality
Resource management
Teamwork
Work quality
Health inspection scores
Saint John's Resort is an equal opportunity employer committed to fostering a diverse and inclusive workplace.
Education/Requirements
High School Diploma required
Minimum two years stewarding leadership experience in upscale/resort environment preferred
Proven track record in high-volume, multi-outlet operations
ServSafe Manager Certification preferred (or ability to obtain within 60 days)
Knowledge of commercial dishwashing equipment, chemical safety, and sanitation systems
Proficiency in inventory management and basic computer systems
Proof of eligibility to work in the United States
Flexibility to work varied schedules including nights, weekends, and holidays as required by resort operations
Physical Requirements
Ability to stand and walk for extended periods (8-12 hours)
Capability to lift and carry up to 50 pounds regularly
Tolerance for working in hot, humid, and wet environments
Manual dexterity for equipment operation and maintenance tasks
Ability to work in confined spaces and reach overhead storage areas
Work Environment
Fast-paced, high-volume resort kitchen and stewarding environment
Exposure to heat, steam, water, chemicals, and cleaning equipment
Collaborative team environment requiring clear communication with culinary and service teams
Seasonal demand variations typical of resort operations
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The Executive Steward serves as the operational leader of all stewarding and sanitation functions at Saint John's Resort, ensuring impeccable cleanliness, equipment maintenance, and operational support across all culinary outlets, banquets, and special events. This role demands exceptional organizational skills, attention to detail, and the ability to maintain the highest standards of sanitation while managing high-volume, multi-outlet resort operations. The Executive Steward will uphold food safety excellence, equipment integrity, and team accountability while fostering a culture of operational support aligned with Saint John's Resort standards.
Guest Service Requirements
Maintain a friendly, professional demeanor with genuine warmth in all interactions
Support exceptional guest experiences through behind-the-scenes operational excellence
Demonstrate commitment to hospitality excellence through actions, attitude, and accountability
Ensure cleanliness and presentation standards enhance the overall guest experience
Safety Requirements
Maintain safe work practices and prevent personal injury through proper technique and equipment use
Ensure the safety of team members, guests, and vendors through proactive hazard identification
Demonstrate comprehensive knowledge of chemical handling, OSHA requirements, and sanitation protocols
Maintain compliance with health department regulations and company safety standards
Stewarding Operations & Sanitation Management
Oversee all dishwashing, pot washing, and kitchen sanitation operations across resort outlets
Ensure compliance with health department standards, food safety protocols, and brand sanitation requirements
Maintain equipment cleanliness standards for cooking equipment, work surfaces, and food contact areas
Implement and monitor proper chemical usage, dilution ratios, and storage procedures
Equipment & Asset Management
Manage inventory and maintenance of all smallwares, china, glassware, silverware, banquet & catering equipment, and kitchen equipment
Coordinate equipment repairs and preventive maintenance schedules with engineering and vendors
Track and report equipment needs, replacement cycles, and capital expenditure recommendations
Ensure proper storage, organization, and security of all stewarding assets
Leadership & Team Development
Lead hiring, onboarding, training, and performance management of stewarding team members in accordance with company procedures
Foster clear communication with culinary leadership regarding operational needs and challenges
Organize and lead stewarding team meetings and daily shift briefings
Build and maintain a positive team culture focused on efficiency, accountability, and reliability
Mentor and develop stewarding staff, creating opportunities for advancement within the organization
Cost Control & Resource Management
Partner with Executive Chef on chemical, supply, and equipment cost management
Recommend strategies to optimize operational efficiency while controlling expensesMonitor usage levels and implement waste reduction initiatives
Manage stewarding labor deployment to meet operational demands while controlling costs
Operational Support
Supporting culinary operations through timely equipment delivery, setup, and breakdown
Receiving deliveries and organizational storage areas, coolers
Support FOH operations through timely CGS, equipment delivery, setup, and breakdown
Coordinate stewarding coverage for banquets, special events, and peak service periods
Ensure kitchen flow efficiency through proper staging and organization of dirty and clean equipment
Ensure operational efficiency by always ensuring equipment is stored properly in its assigned areas and that is always handled with the utmost care
Manage trash and recycling programs in compliance with environmental and regulatory requirements
Training & Professional Development
Lead and participate in required training sessions including chemical safety, equipment operation, and sanitation protocols
Ensure team maintains current certifications and safety training compliance
Maintain professional appearance and conduct, serving as a role model for stewarding team
Complete assigned administrative tasks and special projects as directed
Leadership Qualities
Accountability
Sanitation knowledge
Leadership
Cost management acumen
Team development
Verbal communication
Operational judgment
Professional ethics
Quality standards
Professional appearance
Problem-solving mindset
Dependability
Adaptability
Punctuality
Resource management
Teamwork
Work quality
Health inspection scores
Saint John's Resort is an equal opportunity employer committed to fostering a diverse and inclusive workplace.
Education/Requirements
High School Diploma required
Minimum two years stewarding leadership experience in upscale/resort environment preferred
Proven track record in high-volume, multi-outlet operations
ServSafe Manager Certification preferred (or ability to obtain within 60 days)
Knowledge of commercial dishwashing equipment, chemical safety, and sanitation systems
Proficiency in inventory management and basic computer systems
Proof of eligibility to work in the United States
Flexibility to work varied schedules including nights, weekends, and holidays as required by resort operations
Physical Requirements
Ability to stand and walk for extended periods (8-12 hours)
Capability to lift and carry up to 50 pounds regularly
Tolerance for working in hot, humid, and wet environments
Manual dexterity for equipment operation and maintenance tasks
Ability to work in confined spaces and reach overhead storage areas
Work Environment
Fast-paced, high-volume resort kitchen and stewarding environment
Exposure to heat, steam, water, chemicals, and cleaning equipment
Collaborative team environment requiring clear communication with culinary and service teams
Seasonal demand variations typical of resort operations
#J-18808-Ljbffr