Executive Steward
On-site · Tampa, Florida, United States
Job Summary
Oversees daily kitchen utility operations, dish room and back dock cleaning, banquet plating and food running; supervises kitchen staff not actively engaged in cooking; focuses on guest and employee satisfaction while maintaining operating budget. Leads and develops the kitchen team, manages supplies and inventories, schedules events and staff, enforces food handling, sanitation standards, and loss-prevention practices. Coordinates with leadership to achieve budget goals and service quality, and recruits/trains staff as part of HR activities within the hotel/restaurant operation.
Required Qualifications
- High school diploma or GED
- 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
- 4 years experience in the procurement, food and beverage, culinary, or related professional area
- 2 years experience in the procurement, food and beverage, culinary, or related professional area
Desired Qualifications
- High school diploma or GED
- 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
- 4 years experience in the procurement, food and beverage, culinary, or related professional area
- 2 years experience in the procurement, food and beverage, culinary, or related professional area
- Strong leadership and supervisory skills
- Budgeting and cost-control experience
- Food safety and sanitation knowledge
- Guest service focus
- Staff scheduling and event planning
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