Reporting to the Executive Chef, the Executive Steward partners closely with culinary leadership, restaurant leadership, banquet leadership, purchasing, engineering, housekeeping, and service team to ensure all Food & Beverage outlets, kitchens, storage areas, event spaces, and back-of-house support areas are properly maintained and supported. This position oversees all stewarding team members, dishwashing operations, sanitation practices, kitchen cleanliness, equipment care, chemical usage, inventory of China, glass, silver, operational supplies, and supporting Food & Beverage Front and back-of-house operations.