Posting Date Sep 06, 2019
Job Number 19125003
Job Category Food and Beverage & Culinary
Location The Westin Houston Medical Center, 1709 Dryden, Houston, Texas, United States VIEW ON MAP
Brand Westin Hotels & Resorts
Position Type Management
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Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Please apply via email at: email@example.com
Additional Information: This hotel is owned and operated by an independent franchisee, Pearl Real Estate. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
Our Executive Stewarding Manager reports directly to the Director of Food and Beverage and is responsible for fostering the Pearl culture within the Food & Beverage department for Pearl Hospitality. The Executive Stewarding Manager must ignite the human spirit by creating unrivaled hospitality experiences fueled by fun, enthusiasm and compassion that challenge each person to unlock their own potential.
The Executive Stewarding Manager is a key team member and essential for the successful execution of maintaining, cleaning, transporting and storing all the kitchen equipment and supplies used in kitchen and food and beverage operations. The Executive Stewarding Manager is responsible for maintaining the equipment storage rooms in a clean and orderly manner as well as cleaning and sanitizing all china, glassware, silverware, flatware, pots and pans in the hotel. Ensure the kitchen has the appropriate levels of supplies as well as sufficient rack space to temporarily place dirty food equipment. The Manager is also responsible for the proper sanitation and cleanliness of all food preparation areas, including all equipment (fryers, steam tables, surface spaces, ovens, grills, stoves, hoods, fryers, preparation equipment, steam kettles, tables and floors.
The Executive Stewarding Manager must ensure that they are providing exceptionally friendly service that is executed promptly for continued guest satisfaction. All hotel operations must be executed at the highest level of professionalism and courtesy. The Executive Stewarding Manager must ensure that our associates and our customers are treated with the utmost respect at all times since they are the key to our success.
The General housekeeping/maintenance of the 5th floor main kitchen (all areas).
Shift/Daily/Weekly/Bimonthly/Monthly cleaning projects and tasks. Line cooks and Banquet cooks will maintain table to floor, Stewards are floor and walls, along with ceilings.
Monitoring of all handwashing sinks/areas for supplies and restocking.
Garbage, Broken (C/G) and Linen removal (throughout the day).
Dish machine / Area
Upkeep of machine, daily and nightly breakdown.
Chemicals and Monitoring of chemicals.
Water changes every 2 hours.
Upkeep throughout the day.
BEO related pulls.
Breakdown stations for Banquet Events.
Upkeep of Glass racks and China poker chips after events and storage.
Breakage bucket and logs.
Work with Dir of Purchasing on pars and all things Chemical & Cleaning supplies.
Monitor weekly buying, not monthly drops.
Work with Dir of Banquets and Banquet Chef regarding counts, supplies, cutting boards, etc.
Responsible for all the Food and Beverage Department cleanliness and sanitation of all equipment, supplies, surfaces, dishes, pots, cookware and utensils in compliance with the Health Department and Marriott standards and expectations
Monitor all tray and table set ups, being sure all products are well presented to the guest. Linen, china and silver must be clean and spot free. Food must be properly garnished and fresh looking. Warm food must be kept warm, cold beverages must be served adequately chilled.
All deliveries must be made by time quoted to guest and must be delivered by properly uniformed, well-groomed In Room Dining Servers and Servers.
Tray and table retrievals must be made either within a reasonable amount of time after delivery or upon guest request.
Check to be sure that all Servers and Servers are doing assigned prep work at beginning of shift, as well as side work at end of shift.
Give detailed menu information, proper phone etiquette and written scenarios to the order-takers/cashiers.
Carefully plan weekly coverage, being careful of needless overtime and insuring proper coverage, keeping holidays, leaves of absence and vacations in mind when granting time off for any associate.
Responsible for scheduling, organizing, planning and execution of the department
Responsible for completing and breaking down banquets and hotel functions
Responsible for delivering clean cookware and serving supplies to events, banquets and meeting rooms
Always maintaining a fully sanitized and clean workstation
Responsible for organizing and storing all dishes, cookware and utensils in their proper storage and locations
Requirements include being able to lift, pull or push 75 pounds, standing up to 8 hours at a time
This company is an equal opportunity employer.