Job Description
Qualifications
Must have proof of eligibility to work in the United States
Benefits
Salary Range: $83,000-$110,000 USD Gross Annually
Responsibilities
To maintain the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, guarantee safe working conditions, and keep the highest standards of sanitation
Approach all encounters with guests and employees in a friendly, service oriented manner
Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel
Strives to continually improve guest and employee satisfaction while maintaining the operating budget
Manages the daily kitchen utility operations and staff
Areas of responsibilities include dish room operations, night cleaning, trash room, back dock cleaning and maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet events spaces, banquet pantries, banquet plating and food running for events
Monitors the inflow of ordered materials and the maintenance of current materials
Coordinates banquet plating and food running with Banquet Chef
Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria
Manages payroll administration
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
Ensures compliance with all Food & Beverage policies, standards and procedures
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Conducts Monthly and quarterly inventories of supplies
Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards as set by the state or third party guidelines mandated by the company
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
Supervises main dish room shift operations, cafeteria and restaurant dish room operations
Interacts with vendors and Health Department representatives as required
Ensures employees maintain required food handling and sanitation certifications
Recruits, interviews, selects, hires, and promotes employees in the organization
Ensure a safe and productive operation
Schedule all stewarding staff
Assure compliance with Health Department standards
Supervise and maintain the sanitation of kitchen, cafeteria, store rooms, hallways, dock, and equipment
Work with Chef, Director of Event Services/Catering to anticipate equipment needs
Participates in employee progress discipline procedures
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Must perform and train on all stewarding duties
Ensure MSDS and EHC Binder is updated and compliant
Conduct monthly safety trainings for staff
Order and control of inventory of all cleaning compounds
Participate and support the hotel’s ESG initiatives
Constant standing throughout shift
Occasional lifting and carrying up to 40 lbs
Occasional kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
Job description
Company Description
Since 1+07, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at +50 Mason Street.
Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at http://www.fairmont.com/ to find out more about our company.
EOE/M/F/D/V
Job Description
To maintain the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, guarantee safe working conditions, and keep the highest standards of sanitation.
What is in it for you:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel.
• Strives to continually improve guest and employee satisfaction while maintaining the operating budget
• Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, trash room, back dock cleaning and maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet events spaces, banquet pantries, banquet plating and food running for events
• Monitors the inflow of ordered materials and the maintenance of current materials
• Coordinates banquet plating and food running with Banquet Chef
• Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria
• Manages payroll administration.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts Monthly and quarterly inventories of supplies
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards as set by the state or third party guidelines mandated by the company.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Supervises main dish room shift operations, cafeteria and restaurant dish room operations.
• Interacts with vendors and Health Department representatives as required.
• Ensures employees maintain required food handling and sanitation certifications.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Ensure a safe and productive operation.
• Schedule all stewarding staff
• Assure compliance with Health Department standards.
• Supervise and maintain the sanitation of kitchen, cafeteria, store rooms, hallways, dock, and equipment.
• Work with Chef, Director of Event Services/Catering to anticipate equipment needs
• Participates in employee progress discipline procedures
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Must perform and train on all stewarding duties.
• Ensure MSDS and EHC Binder is updated and compliant.
• Conduct monthly safety trainings for staff.
• Order and control of inventory of all cleaning compounds.
• Participate and support the hotel’s ESG initiatives.
• Salary Range: $83,000-$110,000 USD Gross Annually
Physical Aspects of Position (include but are not limited to):
• Constant standing throughout shift
• Occasional lifting and carrying up to 40 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps
Your team and working environment:
Since 1+07, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at +50 Mason Street.
Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at http://www.fairmont.com/ to find out more about our company.
EOE/M/F/D/V
Visa Requirements:
Must have proof of eligibility to work in the United States.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Additional Information
All your information will be kept confidential according to EEO guidelines.
Must have proof of eligibility to work in the United States
Benefits
Salary Range: $83,000-$110,000 USD Gross Annually
Responsibilities
To maintain the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, guarantee safe working conditions, and keep the highest standards of sanitation
Approach all encounters with guests and employees in a friendly, service oriented manner
Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel
Strives to continually improve guest and employee satisfaction while maintaining the operating budget
Manages the daily kitchen utility operations and staff
Areas of responsibilities include dish room operations, night cleaning, trash room, back dock cleaning and maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet events spaces, banquet pantries, banquet plating and food running for events
Monitors the inflow of ordered materials and the maintenance of current materials
Coordinates banquet plating and food running with Banquet Chef
Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria
Manages payroll administration
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
Ensures compliance with all Food & Beverage policies, standards and procedures
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Conducts Monthly and quarterly inventories of supplies
Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards as set by the state or third party guidelines mandated by the company
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
Supervises main dish room shift operations, cafeteria and restaurant dish room operations
Interacts with vendors and Health Department representatives as required
Ensures employees maintain required food handling and sanitation certifications
Recruits, interviews, selects, hires, and promotes employees in the organization
Ensure a safe and productive operation
Schedule all stewarding staff
Assure compliance with Health Department standards
Supervise and maintain the sanitation of kitchen, cafeteria, store rooms, hallways, dock, and equipment
Work with Chef, Director of Event Services/Catering to anticipate equipment needs
Participates in employee progress discipline procedures
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Must perform and train on all stewarding duties
Ensure MSDS and EHC Binder is updated and compliant
Conduct monthly safety trainings for staff
Order and control of inventory of all cleaning compounds
Participate and support the hotel’s ESG initiatives
Constant standing throughout shift
Occasional lifting and carrying up to 40 lbs
Occasional kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
Job description
Company Description
Since 1+07, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at +50 Mason Street.
Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at http://www.fairmont.com/ to find out more about our company.
EOE/M/F/D/V
Job Description
To maintain the smooth operation of the Stewarding Department to maximize labor efficiency, maintain budgeted labor costs, guarantee safe working conditions, and keep the highest standards of sanitation.
What is in it for you:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance at department and operations meetings, which may vary according to the needs of the hotel.
• Strives to continually improve guest and employee satisfaction while maintaining the operating budget
• Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, trash room, back dock cleaning and maintenance, employee cafeteria, main kitchen, all restaurant outlets, banquet events spaces, banquet pantries, banquet plating and food running for events
• Monitors the inflow of ordered materials and the maintenance of current materials
• Coordinates banquet plating and food running with Banquet Chef
• Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria
• Manages payroll administration.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts Monthly and quarterly inventories of supplies
• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards as set by the state or third party guidelines mandated by the company.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
• Supervises main dish room shift operations, cafeteria and restaurant dish room operations.
• Interacts with vendors and Health Department representatives as required.
• Ensures employees maintain required food handling and sanitation certifications.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Ensure a safe and productive operation.
• Schedule all stewarding staff
• Assure compliance with Health Department standards.
• Supervise and maintain the sanitation of kitchen, cafeteria, store rooms, hallways, dock, and equipment.
• Work with Chef, Director of Event Services/Catering to anticipate equipment needs
• Participates in employee progress discipline procedures
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
• Must perform and train on all stewarding duties.
• Ensure MSDS and EHC Binder is updated and compliant.
• Conduct monthly safety trainings for staff.
• Order and control of inventory of all cleaning compounds.
• Participate and support the hotel’s ESG initiatives.
• Salary Range: $83,000-$110,000 USD Gross Annually
Physical Aspects of Position (include but are not limited to):
• Constant standing throughout shift
• Occasional lifting and carrying up to 40 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps
Your team and working environment:
Since 1+07, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at +50 Mason Street.
Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at http://www.fairmont.com/ to find out more about our company.
EOE/M/F/D/V
Visa Requirements:
Must have proof of eligibility to work in the United States.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Additional Information
All your information will be kept confidential according to EEO guidelines.
💡 Quick Summary
Seeking a career-building opportunity? The Executive Steward position is now open for candidates interested in the Hotel Jobs sector. This role in San Francisco offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
