Grove Park Inn The AAA Four-Diamond Grove Park Inn is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities.
Omni Grove Park Inn's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn may be your perfect match.
Executive Steward will manage the operation of the stewarding department and train associates. Candidate must have experience leading a high volume and fast paced stewarding environment. Walking, stooping, standing, bending, lifting and sitting; possibly for entire shift. Requires ability to lift up to 50 pounds.
Responsible for the efficient and effective running of the Steward Department ensuring that operating costs are minimized. To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls. To advise the Food and Beverage Director on all matters relating to the Stewarding Department. To be responsible for a high standard of sanitation throughout the Stewarding areas. To assist the Food and Beverage Director in the preparation of the Stewarding Department budget. When agreed, should control all overheads throughout the oncoming year to report to the Food and Beverage Director all variances from actual and budget with reasons and recommendations for remedial action. To work with Food and Beverage Director on the purchasing of all cleaning supplies, china, glassware, cutlery and equipment. Responsible for storage, requisitioning of all materials and equipment Taking and calculating of material stock (inventory) as required. Reporting to the Food and Beverage Director all breakages, cleaning supply consumption, etc. In conjunction with the Food and Beverage Director, establish standards of performance for the Stewarding Department. Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting to maintenance any defects. Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages. Must be flexible in scheduling to include, nights, weekends, and holidays
