Overview "IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire''s Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus'' career. ResponsibilitiesResponsible to assist the Executive Steward with the day-to-day running of the department and overall maintaining a high standard of cleanliness and sanitation in work areas. Examples of Duties, includes but is not limited to the following : Write daily task lists for lead stewards in designated areas. In conjunction with the Assistant Executive Steward, check all back of house F&B areas and ensure their cleanlines and funcunality (linen / cleaning supplies) Implement in conjunction with the Assistant Executive Steward, cleaning schedules and training. Check all operating equipment on daily basis. Communicate all maintainence issues, employee and contractor issues to the Executive Assistant Steward. Control breakage and waste. Assign work for efficient use of equipment. Ensure compliance by all Stewarding personnel with company and departmental rules, policies, and procedures. Ensure saftey equipment is used for appropiate tasks. Plan, manage, and monitor work as well as communicating, coaching staff, and building professional relationships. Perform other related duties as assigned. Qualifications Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Effective supervisory and communication skills. Well organized and demonstrated strong problem solving skills. Ability to communicate effectively and establish and maintain effective working relationships with staff. Minimum of two years relevant experience in high quality, high volume establishments.