Executive Steward

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. and Canada. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

• Competitive health & wellness benefits, 401(k) & company match

• Paid Sick Days, Vacation, and Holidays, Paid Bereavement

• Pet Insurance and Paid Pet Bereavement

• Training & Development opportunities, career growth

• Tuition Reimbursement

• Team Member Hotel Rates, other discounts, perks and more

• Able to make quick, effective decisions, especially in high-pressure situations, such as during peak service times or equipment malfunctions.

• Empower team members to take pride in their work while maintaining high standards of cleanliness and sanitation.

• Clear and effective communicator able to collaborate with team members, vendors, and other departments.

• Detailed, efficient, and process oriented with the ability to manage multiple tasks simultaneously and prioritize effectively.

• Safety-conscious and proficient with local health codes and food safety regulations, making sure your department complies with these to avoid violations or penalties.

• Supervise, schedule, and manage the stewarding department ensuring proper coverage and efficient operations.

• Lead and motivate the stewarding department, promoting teamwork and maintaining high morale.

• Conduct regular team meetings, provide training, and offer ongoing coaching to improve team member performance.

• Develop work schedules and ensure staffing levels meet operational needs for daily operations, events, and banquets.

• Oversee dishwashing operations, ensuring the proper cleaning and storage of all plates, glassware, silverware, and kitchen equipment.

• Ensure cleaning chemicals are correctly used and safely stored, complying with safety standards and regulations.

• Manage the inventory of cleaning supplies, dishware, glassware, and kitchen equipment to ensure sufficient stock levels.

• Maintain accurate records of equipment usage and coordinate the repair or replacement of damaged items.

• Ensure timely ordering and delivery of supplies and equipment.

• Collaborate with the Executive Chef and other department heads to ensure that operational needs are met.

• Work closely with the banquet team to coordinate equipment needs for events, including setting up and breaking down service areas.

• Ensure all necessary equipment and supplies are prepared, organized, and available for events and functions.

• Supervise the return and storage of equipment ensuring all items are properly stored and accounted for.

• Train team members on proper cleaning procedures, equipment handling, and safety practices.

• Implement and monitor safety programs to prevent accidents and injuries, maintaining a safe work environment.

• Manage departmental budgets by monitoring costs related to labor, supplies, and equipment.

• Minimize waste and control costs through efficient management of resources by monitoring the proper disposal of waste materials, ensuring compliance with environmental standards.

• Assist with tracking breakage and loss of dishware, glassware, and kitchen equipment.

• Ensure all stewarding operations and back-of-house areas adhere to health, hygiene, sanitation, and safety regulations (e.g., OSHA, local health codes).

• Minimum 2-4 years of experience in a manager role within Stewarding, Food & Beverage, Culinary, or a related professional area within an upscale hotel or restaurant, preferred.

• Strong understanding of kitchen operations, sanitation standards, and equipment maintenance.

• Knowledge of health department regulations and food safety standards.

• Excellent communication, interpersonal skills, and strong organizational and time management abilities.

• Physical ability to perform duties, including lifting heavy items, standing for long periods, and operating cleaning equipment.

• High School Diploma or equivalent. Degree in Hospitality/Restaurant Management, and/or relevant work experience, preferred.

• Ability to communicate effectively in English verbally and written with team members, leaders and guests required.

• Must be able to work a flexible schedule, nights, weekends and holidays as required

Who You'll Supervise: