Hybrid EXECUTIVE STEWARD FB ADMIN at Inn of the Mountain Gods

Position Title: Executive Steward

Reports To:  Director of Food & Beverage

Supervises:  Steward Manager, Lead Stewards, Stewards

Summary of Position

The Executive Steward is responsible for the strategic leadership and overall management of the stewarding department. This roles ensures the cleanliness, sanitation, and operational efficiency of all Food & Beverage areas in accordance with company, industry, and governmental standards. The Executive Steward develops and enforces policies, oversees departmental budgets, and collaborates with culinary and outlet management to support seamless operations. This position plays a key role in driving departmental performance, team development, and guest satisfaction.

Key Responsibilities and Performance/Behaviors

• Ability

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

• Performance

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; “Do it right the first time.”
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

• Behavior

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

• Service

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

• Professionalism

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

• Attendance

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.

• Communication

• Provides information others need to succeed, in time for them to use it.
• Shares with next shift the information needed for them to succeed.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.

• Team Work

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps other departments achieve success.
• Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

1. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

• Establishes and communicates the vision, goals, and standards for the Stewarding Department.
• Leads by example, modeling hospitality behaviors and peak performance standards.
• Maintains high visibility across operations, identifying areas for improvement and celebrating successes.
• Promotes a culture of accountability, integrity, and continuous improvement.
• Oversees sanitation and ware-washing operations across all food and beverage outlets.
• Ensures compliance with health, safety, and environmental regulations.
• Develops and maintains SOPs and task lists for all stewarding functions.
• Coordinates deep cleaning schedules, pest control, and hood cleaning operations.
• Directly supervises and mentors the Assistant Executive Steward and stewarding team.
• Leads recruitment, onboarding, training, and performance management processes.
• Conducts regular team meetings to share updates, reinforce standards, and promote engagement.
• Implements coaching and progressive discipline practices to support team development.
• Manages departmental budgets, forecasts labor needs, and controls expenses.
• Approves requisitions, production levels, and payroll submissions.
• Analyzes profit and loss statements and implements strategies to improve financial performance.
• Ensures stewarding operations support exceptional guest experiences.
• Responds to guest and internal customer feedback with timely and effective solutions.
• Maintains all stewarding areas, equipment, and furnishings in excellent condition.
• Supports resort-wide initiatives and collaborates with other departments to achieve shared goals.
• Demonstrated commitment to researching and implementing new technologies, including artificial intelligence, to enhance the operations of Rocket City.
• Other duties as assigned.

1. Supervisory Responsibilities

      Oversees and supervises, Lead Stewards, Stewards and Overnight Stewards.  Performs job in Accordance with Key Responsibilities and Performance / Behavior Standards for Directors, Managers and Supervisors as set forth by IMGR&C. Carries out responsibilities in accordance to IMGR&C policies and procedures and applicable laws.  Responsible for interviewing, hiring, raining, planning, assigning and directing work of Stewarding Department.  Responsible for development and engineering performance appraisals and review, rewarding and disciplining stewarding team members. Responsible for addressing Stewarding team member concerns and / or conflicts of job interest.

1. Education and/or Experience Requirements

      Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• High School Diploma or GED required; culinary degree or equivalent experience preferred.
• Minimum of 5 years of progressive experience in stewarding or food & beverage operations.
• Proven leadership and team management skills.
• Strong knowledge of sanitation standards, chemical handling, and kitchen operations.
• Ability to work in a fast-paced, physically demanding environment.

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.