Verified Job
Waiter / Steward
Executive Steward- InterContinental Boston
Waiter / Steward
#794765
Remote / WFH
IC - Boston (BOSHA)
Job Description
Qualifications
The department is part of the Collective Bargaining Agreement and thorough knowledge of the contract is essential for successful performance
High school diploma or equivalent and two years experience in stewarding, kitchen maintenance, kitchen operations or similar, with at least one year in a supervisory capacity
Carrying or lifting items weighing up to 50 pounds
Standing up and moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others
Benefits
Salary: $70,000-90,000
We offer a comprehensive compensation and benefits package, including:
Medical, dental, vision, life, and disability insurance
Flexible spending accounts
Matching 401(k) retirement plan
Paid time off and wellness initiatives
Complimentary employee meals and dry cleaning
Global IHG hotel discounts and access to exclusive perks
Responsibilities
Manage the day-to-day operation of the Stewarding department
Responsible for total maintenance and sanitation in all food production service areas
Control storeroom orders and issue all china, silver and glass
Ensure all food and beverage outlets have sufficient equipment to perform adequately
Supervise day-to-day operations and assignments of the stewarding staff, communicate objectives and expectations, and assign/schedule work
Communicate and enforce policies and procedures
Recommend and initiate disciplinary or other staffing/human resources - related actions in accordance with company rules and policies
Alert management of potentially serious issues
Manage the stewarding function in all kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations
Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc
Control and analyze cost, breakage and quality of support provided to outlets, banquets and other areas
Monitor condition and cleanliness of equipment
Control expenses in accordance with established budget
Participation in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department
Maintain procedures for security of inventory
Educate employees on current safety issues to ensure compliance with all health and safety regulations
Inform management of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets
Schedule preventative maintenance and repairs as needed
Ensure that equipment is prepared and operational for the following day’s work
Determine the minimum and maximum stocks and control the par stocks of all materials and equipment
Liaise with the Purchasing Department and suppliers regarding purchasing needs for the stewarding operation
Conduct daily briefings (pre-shifts) as needed to obtain optimal results
Promote teamwork and quality service through daily communication and coordination with other departments
Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Culinary teams
May interact with outside contacts:
Guests – to ensure their total satisfaction
Suppliers – regarding orders and invoices
May conduct inventories as needed
Promote teamwork and quality service through daily communication and coordination with other departments. es, etc. – to ensure repeat business, follow up on events, and generate new business
Self-motivator who can manage the responsibilities of the department without daily supervision
Represent the hotel with a positive attitude and professional attire
Follow sustainability guidelines and practices related to IHG and InterContinental Boston sustainability programs
Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role
Responsible for practicing, managing, and promoting the company’s values so that it becomes and intricate part of the everyday operation
Supervises a large number of stewarding colleagues in a large full-service, luxury, with multiple major food and beverage outlets, and banquet operations catering to more than 500 people
May oversee subordinate managers or supervisors
Job description
JOB OVERVIEW:
Manage the day-to-day operation of the Stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.
KEY DUTIES:
· Supervise day-to-day operations and assignments of the stewarding staff, communicate objectives and expectations, and assign/schedule work. Communicate and enforce policies and procedures.
· Recommend and initiate disciplinary or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues.
· Manage the stewarding function in all kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc.
· Control and analyze cost, breakage and quality of support provided to outlets, banquets and other areas. Monitor condition and cleanliness of equipment.
· Control expenses in accordance with established budget. Participation in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department. Maintain procedures for security of inventory.
· Educate employees on current safety issues to ensure compliance with all health and safety regulations. Inform management of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets. Schedule preventative maintenance and repairs as needed. Ensure that equipment is prepared and operational for the following day’s work.
· Determine the minimum and maximum stocks and control the par stocks of all materials and equipment. Liaise with the Purchasing Department and suppliers regarding purchasing needs for the stewarding operation.
· Conduct daily briefings (pre-shifts) as needed to obtain optimal results.
· Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Culinary teams.
· May interact with outside contacts:
o Guests – to ensure their total satisfaction
o Suppliers – regarding orders and invoices
· May conduct inventories as needed.
· Promote teamwork and quality service through daily communication and coordination with other departments. es, etc. – to ensure repeat business, follow up on events, and generate new business
· Self-motivator who can manage the responsibilities of the department without daily supervision
· Represent the hotel with a positive attitude and professional attire
· Follow sustainability guidelines and practices related to IHG and InterContinental Boston sustainability programs
· Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role
· Responsible for practicing, managing, and promoting the company’s values so that it becomes and intricate part of the everyday operation.
ACCOUNTABILITY:
Supervises a large number of stewarding colleagues in a large full-service, luxury, with multiple major food and beverage outlets, and banquet operations catering to more than 500 people. May oversee subordinate managers or supervisors. The department is part of the Collective Bargaining Agreement and thorough knowledge of the contract is essential for successful performance.
QUALIFICATIONS AND REQUIREMENTS:
High school diploma or equivalent and two years experience in stewarding, kitchen maintenance, kitchen operations or similar, with at least one year in a supervisory capacity. Knowledge of food and beverage service operation preferred.
This job requires ability to perform the following:
· Carrying or lifting items weighing up to 50 pounds
· Standing up and moving about the kitchen
· Handling food, objects, products and utensils
· Bending, stooping, kneeling
OTHER:
· Communication skills are utilized a significant amount of time when interacting with others. Must be able to read, write, and comprehend the English language and other language abilities is preferred.
· Problem solving, reasoning, motivating, organizational and training abilities are used often.
· Reading and writing abilities are utilized when assisting in the scheduling of the stewarding staff, or when monitoring inventory.
· May be required to work nights, weekends, and/or holidays.
What We Offer
Salary: $70,000-90,000
At InterContinental Boston, we believe our people are our finest ingredient. We offer a comprehensive compensation and benefits package, including:
Medical, dental, vision, life, and disability insurance
Flexible spending accounts
Matching 401(k) retirement plan
Paid time off and wellness initiatives
Complimentary employee meals and dry cleaning
Global IHG hotel discounts and access to exclusive perks
A culture rooted in respect, creativity, and professional growth
Most importantly, we offer the room to be yourself. At IHG, we value authenticity, celebrate diversity, and encourage you to bring your full self to every shift.
The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
The department is part of the Collective Bargaining Agreement and thorough knowledge of the contract is essential for successful performance
High school diploma or equivalent and two years experience in stewarding, kitchen maintenance, kitchen operations or similar, with at least one year in a supervisory capacity
Carrying or lifting items weighing up to 50 pounds
Standing up and moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others
Benefits
Salary: $70,000-90,000
We offer a comprehensive compensation and benefits package, including:
Medical, dental, vision, life, and disability insurance
Flexible spending accounts
Matching 401(k) retirement plan
Paid time off and wellness initiatives
Complimentary employee meals and dry cleaning
Global IHG hotel discounts and access to exclusive perks
Responsibilities
Manage the day-to-day operation of the Stewarding department
Responsible for total maintenance and sanitation in all food production service areas
Control storeroom orders and issue all china, silver and glass
Ensure all food and beverage outlets have sufficient equipment to perform adequately
Supervise day-to-day operations and assignments of the stewarding staff, communicate objectives and expectations, and assign/schedule work
Communicate and enforce policies and procedures
Recommend and initiate disciplinary or other staffing/human resources - related actions in accordance with company rules and policies
Alert management of potentially serious issues
Manage the stewarding function in all kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations
Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc
Control and analyze cost, breakage and quality of support provided to outlets, banquets and other areas
Monitor condition and cleanliness of equipment
Control expenses in accordance with established budget
Participation in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department
Maintain procedures for security of inventory
Educate employees on current safety issues to ensure compliance with all health and safety regulations
Inform management of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets
Schedule preventative maintenance and repairs as needed
Ensure that equipment is prepared and operational for the following day’s work
Determine the minimum and maximum stocks and control the par stocks of all materials and equipment
Liaise with the Purchasing Department and suppliers regarding purchasing needs for the stewarding operation
Conduct daily briefings (pre-shifts) as needed to obtain optimal results
Promote teamwork and quality service through daily communication and coordination with other departments
Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Culinary teams
May interact with outside contacts:
Guests – to ensure their total satisfaction
Suppliers – regarding orders and invoices
May conduct inventories as needed
Promote teamwork and quality service through daily communication and coordination with other departments. es, etc. – to ensure repeat business, follow up on events, and generate new business
Self-motivator who can manage the responsibilities of the department without daily supervision
Represent the hotel with a positive attitude and professional attire
Follow sustainability guidelines and practices related to IHG and InterContinental Boston sustainability programs
Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role
Responsible for practicing, managing, and promoting the company’s values so that it becomes and intricate part of the everyday operation
Supervises a large number of stewarding colleagues in a large full-service, luxury, with multiple major food and beverage outlets, and banquet operations catering to more than 500 people
May oversee subordinate managers or supervisors
Job description
JOB OVERVIEW:
Manage the day-to-day operation of the Stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.
KEY DUTIES:
· Supervise day-to-day operations and assignments of the stewarding staff, communicate objectives and expectations, and assign/schedule work. Communicate and enforce policies and procedures.
· Recommend and initiate disciplinary or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues.
· Manage the stewarding function in all kitchen areas to promote overall cleanliness, sanitation and compliance with state and local health regulations. Stewarding functions include setting up work stations, cleanliness and storage of dishes, filling dish machines, ensuring correct chemical levels, maintaining efficient traffic patterns in kitchen, etc.
· Control and analyze cost, breakage and quality of support provided to outlets, banquets and other areas. Monitor condition and cleanliness of equipment.
· Control expenses in accordance with established budget. Participation in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department. Maintain procedures for security of inventory.
· Educate employees on current safety issues to ensure compliance with all health and safety regulations. Inform management of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets. Schedule preventative maintenance and repairs as needed. Ensure that equipment is prepared and operational for the following day’s work.
· Determine the minimum and maximum stocks and control the par stocks of all materials and equipment. Liaise with the Purchasing Department and suppliers regarding purchasing needs for the stewarding operation.
· Conduct daily briefings (pre-shifts) as needed to obtain optimal results.
· Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Culinary teams.
· May interact with outside contacts:
o Guests – to ensure their total satisfaction
o Suppliers – regarding orders and invoices
· May conduct inventories as needed.
· Promote teamwork and quality service through daily communication and coordination with other departments. es, etc. – to ensure repeat business, follow up on events, and generate new business
· Self-motivator who can manage the responsibilities of the department without daily supervision
· Represent the hotel with a positive attitude and professional attire
· Follow sustainability guidelines and practices related to IHG and InterContinental Boston sustainability programs
· Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role
· Responsible for practicing, managing, and promoting the company’s values so that it becomes and intricate part of the everyday operation.
ACCOUNTABILITY:
Supervises a large number of stewarding colleagues in a large full-service, luxury, with multiple major food and beverage outlets, and banquet operations catering to more than 500 people. May oversee subordinate managers or supervisors. The department is part of the Collective Bargaining Agreement and thorough knowledge of the contract is essential for successful performance.
QUALIFICATIONS AND REQUIREMENTS:
High school diploma or equivalent and two years experience in stewarding, kitchen maintenance, kitchen operations or similar, with at least one year in a supervisory capacity. Knowledge of food and beverage service operation preferred.
This job requires ability to perform the following:
· Carrying or lifting items weighing up to 50 pounds
· Standing up and moving about the kitchen
· Handling food, objects, products and utensils
· Bending, stooping, kneeling
OTHER:
· Communication skills are utilized a significant amount of time when interacting with others. Must be able to read, write, and comprehend the English language and other language abilities is preferred.
· Problem solving, reasoning, motivating, organizational and training abilities are used often.
· Reading and writing abilities are utilized when assisting in the scheduling of the stewarding staff, or when monitoring inventory.
· May be required to work nights, weekends, and/or holidays.
What We Offer
Salary: $70,000-90,000
At InterContinental Boston, we believe our people are our finest ingredient. We offer a comprehensive compensation and benefits package, including:
Medical, dental, vision, life, and disability insurance
Flexible spending accounts
Matching 401(k) retirement plan
Paid time off and wellness initiatives
Complimentary employee meals and dry cleaning
Global IHG hotel discounts and access to exclusive perks
A culture rooted in respect, creativity, and professional growth
Most importantly, we offer the room to be yourself. At IHG, we value authenticity, celebrate diversity, and encourage you to bring your full self to every shift.
The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
