Company Description
Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.
Hotel Overview:
Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.
This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter.
As Executive Steward, you will lead and mentor a team of 10 across multiple kitchens and event spaces in a demanding, 24-hour operation. You'll ensure impeccable cleanliness, safety, and efficiency while building a culture rooted in accountability, teamwork, and pride-supporting flawless culinary execution and world-class guest experiences.
Job Duties Include:
- Lead, teach, coach, and inspire a team of colleagues and supervisors in a 24-hour operation
- Set and achieve departmental goals in capital, labor, and operating expenses, health & safety, sustainability, and employee engagement
- Create and manage weekly schedules using Excel, Watson LMS, and Dayforce platforms
- Assist with procurement and inventory management, minimizing expenses, and maximizing productivity
- Identify and evaluate pilot projects or programs to enhance sustainability for the stewarding department
- Conduct sustainability or environmentally related risk assessments
- Lead initiatives to reduce waste, including food waste, single-use plastics, and non-recyclable materials
- Conduct monthly inventory audits of china, glassware, and silverware; document variances and discrepancies
- Uphold a culture of pride, ownership, and continuous improvement within the Stewarding team, ensuring every detail reflects the Make It Count philosophy
- Collaborate closely with Culinary and Food & Beverage leadership to drive efficiency, sustainability, and service excellence across all back-of-house operations
- Champion the property's sustainability objectives in partnership with Culinary, Engineering, and Food & Beverage, embedding responsible practices in waste reduction, energy use, and resource management throughout daily operations
- Lead and champion the Orbisk food waste management system alongside Senior Culinary Leadership, driving accountability, data accuracy, and measurable waste reduction across all kitchens
- Model and enforce Fairmont standards in grooming, hygiene, food safety, and Cultural Manual practices
- Scheduling, labor management, and budgeting while monitoring inventory, procurement (Birchstreet), and equipment maintenance
- Complete and input all required information for the EHCO program daily
- Enforce safety, sanitation, and compliance standards; conduct audits and maintain organized operations
- Foster collaboration within the department and with other hotel departments, encouraging participation and promoting professional work habits
- Review employee engagement survey feedback, implement action plans, and monitor goal achievement
- Order cleaning supplies and input work orders for repairs as needed
- Operate the 3-ton delivery truck when required to ensure timely delivery of food and supplies.
- Perform other duties as assigned
- Minimum of 5 years of Stewarding leadership experience in a high-volume service environment
- Proven track record as an administrator, trainer, and developer; a team player with strong communication and organizational skills across all departments
- HACCP Certification required
- Proven track record in implementing sustainability and waste management programs
All your information will be kept confidential according to EEO guidelines.