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Executive Steward Resume Example

Resume Score: 80%

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EXECUTIVE STEWARD
Summary

Customer service-oriented Leader with 30 years of extensive management experience in ensuring the maintenance, sanitation, and cleanliness of large kitchens. Specialties include high volume full-service hotels for handling groups of 5000 plus guest and proficient in inventory management . Committed to following all safety procedures and company polices in the day to day operation of the F&B department. Responsible and reliable with exceptional skills in observing the performance of employees and giving effective suggestions for improvement. Recognized for delivering exceptional service to both Culinary and Banquet teams.

Skills
  • Effective multi-tasker
  • Meeting deadlines
  • Scale operation
  • Flexible and adaptable
  • Service-oriented
  • Computer application knowledge
  • Courteous and professional demeanor
  • Organizational skills
  • Banquets and catering
  • Health codes compliance
  • High-volume dining
  • Inventory control
  • Team building
  • Equipment operation and maintenance
  • Food and beverage knowledge
Experience
Executive StewardCompany Name | City, State | Jun 2019-Oct 2020
  • Delivered an exceptional level of service to the Culinary, Banquet and Restaurant departments by exceeding their exceptions.
  • Review inventory levels and place monthly orders using the monthly forecasted budget.
  • Backed up the Culinary and Restaurants during heaving periods to maximize team coverage.
  • Greeted guest with friendliness and professionalism.
  • Increased the cleaning standards of all kitchens, restaurants and back of the house areas.
  • Increased the productivity of the 7 dish room operation by increasing training, using proper procedures and reorganizing each area.
  • Supervised and used daily walks of all Food and Beverage areas of operation to ensure proper cleaning levels and standards.
  • Interviewed, hired and supervised back of the house.
  • Maintained a professional level cooperation in supporting the Front of the House employees.
  • Supervised 3 Supervisors, 4 Stewarding Leads and 50 Temporary workers in a high volume Banquet and Restaurants that generates F&B revenue over $35 million annually.
  • Maintain high standards and professional values in the day to day operation by being front line Leader.
  • Worked closely with Engineering department to maintain the maintenance of all dish machines and support equipment.
  • Set effective employee schedules that maintained coverage at peak times and minimized labor cost.
  • Ensure a safe and secure work area by ensuring employees follow proper procedures.
  • Resolved customer complaints immediately, escalating those that required additional assistance.
  • Adhered to state and local health and safety regulations for food handling and sanitation.
  • Conducted daily pre-shift and weekly departmental meetings to promote better organization and productivity.
  • Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.''
Executive StewardCompany Name | City, State | Nov 2001-May 2019
  • Delivered an exceptional level of service to each internal customer by exceeding their expecation of service.
  • Reviewed inventory levels and placed monthly orders to maintain existing par levels.
  • Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests during Banquet events.
  • Coordinated with night cleaning crews to ensure kitchens are clean, neat and sanitized by implementing cleaning schedules and standards.
  • Interviewed, hired, and supervised back of house staff.
  • Ensured a safe and secure work area by ensuring Stars follow proper safety procedures.
  • Set effective employee schedules that maintained coverage at peak times and minimized labor costs. Maintain labor cost to forecsated budgets.
  • Maintain restaurant and banquet items, including china dishes, glassware, silverware service utensils,and special equipments. displays.
  • Supervise 2 Steward Managers , 6 Supervisor and a team of 60 plus Stars in our high volume Banquet and Restaurants that gengerates F&B revenue over $50 million annually.
  • Ensure expectional progress in the 7 dish room operations.
  • Plan and prepare for banquet functions by having all necessary equipment clean, organized and ready at locations 3 hour prior to events.
  • Maximized Stars morale and corrected performance issues according to established standards.
  • Provided performance feedback and coached Stars with setting quarterly goals.
  • Provide Stars with a development program for promotion.
  • Developed recycling program to eliminate waste of foods and reduce cost of waste management.
  • Maintain an effctive maintenance program for all dish machines by working closely with the Engineering team.
  • Maintain high standards and professional values throughout the day to day Stewarding operation.
Restaurant ManagerCompany Name | City, State | Sep 1999-Oct 2001
  • Championed 100% guest satisfaction by providing excellent dining experience.
  • Developed and maintained exceptional customer service standards.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Counseled and disciplined staff when necessary.
  • Worked closely with the chef and cooks to determine menu plans for special events or occasions.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Consistently obtained highest rating from the county health department.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Supervised a team of 15 Servers including bussers.
Director of StewardingCompany Name | City, State | Aug 1997-Aug 1999

Reviewed inventory levels and placed monthly orders to maintain existing par levels.

•Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests during Banquet events. •Coordinated with night cleaning crews to ensure kitchens are clean, neat and sanitized by implementing cleaning schedules and standards. •Interviewed, hired, and supervised back of house staff.

•Ensured a safe and secure work area by ensuring Stars follow proper safety procedures.

•Set effective employee schedules that maintained coverage at peak times and minimized labor costs. Maintain labor cost to forecsated budgets.

•Maintain restaurant and banquet items, including china dishes, glassware, silverware service utensils, and kitchen supplies.

•Supervise 6 Steward Managers , 8 Supervisor and a team of 70 plus Stars in our high volume Banquet and Restaurants that generates F&B revenue over $60 million annually.

•Ensure expectional progress in the 9 dish room operations.

•Plan and prepare for banquet functions by having all necessary equipment clean, organized and ready at locations 3 hour prior to events.

•Maximized Stars morale and corrected performance issues according to established standards.

•Provided performance feedback and coached Stars with setting quarterly goals.

•Provide Stars with a development program for promotion.

•Maintain recycling program to eliminate waste of bottles,aluminum, cardboard and reduced cost of waste management.

•Maintain an effctive maintenance program for all dish machines by working closely with the Engineering team.

•Maintain high standards and professional values throughout the day to day Stewarding operation.

Executive StewardCompany Name | City, State | Oct 1993-Aug 1997

Conducted quarterly inventory levels and placed orders to maintain existing par levels.

•Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests during Banquet events. •Coordinated and Supervised night cleaning crews to ensure kitchens are clean, neat and sanitized by implementing cleaning schedules and standards.

•Interviewed, hired, and supervised back of house staff

•Ensured a safe and secure work area by ensuring employees follow proper safety procedures.

•Set effective employee schedules that maintained coverage at peak times and minimized labor costs. Maintain labor cost to forecasted budgets.

•Maintain restaurant and banquet items, including china dishes, glassware, silverware service utensils, and special equipment displays.

•Supervise 2 Steward Managers , 3 Supervisor and a team of 30 plus employees in our high volume Banquet and Restaurants that generates F&B revenue over $30 million annually

•Ensure expectional progress in the 3 dish room operations.

•Plan and prepare for banquet functions by having all necessary equipment clean, organized and ready at locations 3 hour prior to events. •Maximized employee morale and corrected performance issues according to established standards.

•Provided performance feedback and coached empoyees with setting quarterly goals.

•Provide Stars with a development program for promotion.

•Maintain recycling program to eliminate waste of bottles, aluminum, cardboard and reduced cost of waste management.

•Maintain an effctive maintenance program for all dish machines by working closely with the Engineering team.

•Maintain high standards and professional values throughout the day to day Stewarding operation.

Education and Training
GEDManhattan Vocational High School | City, State
Fire Fighting, Fire ProtectionVolusia County Fire School | | City | 2005
Emergency Medical TechnicianValencia College | | City, State | 2006
Certifications
  • SafeServ Certified: Manager
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Resume Overview

School Attended

  • Manhattan Vocational High School
  • Volusia County Fire School
  • Valencia College

Job Titles Held:

  • Executive Steward
  • Restaurant Manager
  • Director of Stewarding

Degrees

  • GED
    Fire Fighting, Fire Protection
    Emergency Medical Technician

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