Overview This luxurious Omni property, which opened it's doors on March 6, 2018, is located in the heart of Downtown Louisville and designed with intersecting towers that represent the crossroads of the past, present and future of Louisville. Inspired by the city's rich history and authentic character, the Omni Louisville will transform one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel will be a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, will allow guests to rest, relax or socialize with spectacular views of the city from above. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley. Guests will also enjoy a dynamic 20,000 square foot modern urban lifestyle market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Bros. coffee, baking bread and fragrant fresh flowers.
To ensure that all Banquets and other Food and Beverage outlets have the required quantities of sanitized equipment/supplies to meet the business needs of the hotel.
+ Assume the operation of the department when the Executive Steward is absent, maintaining the operational standards of the department in accordance with the Executive Chef and Executive Steward.
+ Direct supervision of the stewarding supervisors on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
+ Responsible for the efficient and effective running of the Stewarding 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 Executive Steward and Executive Chef on all matters relating to the Stewarding Department.
+ To be responsible for a high standard of sanitation throughout the Stewarding areas.
+ To assist the Executive Steward and Executive Chef in the preparation of the Stewarding Department budget. When agreed, should control all overheads throughout the oncoming year to report to the Executive Chef all variances from actual and budget with reasons and recommendations for remedial action.
+ To work with Executive Steward and Executive Chef on the purchasing of all cleaning supplies, china, glassware, cutlery and other discussed equipment.
+ Responsible for storage, requisitioning, inventory, and purchasing of all materials and equipment assigned to the stewarding department.
+ Assisting in taking and calculating of material stock (inventory) as required on a quarterly basis.
+ In conjunction with the Executive Steward and Executive Chef, establish standards of performance, labor, and financial, for the Stewarding Department.
+ Maintaining all equipment to a high standard, i.e.: dishwashers, burnishers, etc., and reporting to maintenance any defects.
+ Manage the scheduling and payroll functions of the department.
+ Manage and maintain the appraisal process for the department.
· Some College.
· Qualified candidates must have a minimum of 1 year previous experience at a convention hotel.
· Must have at least 2 years of stewarding experience.
· Must have at least 1 year of supervisory experience.
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