Executive Steward

Reflecting the past, present and future of our vibrant Kentucky town and inspired by the citys rich history and authentic character, the Omni Louisville transforms one of the citys 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 is 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, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the citys heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotels Speakeasy and bowling alley.

Guests can also enjoy a dynamic 20,000 square foot urban food hall and 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 Brothers coffee, baked bread, and smoked barbeque.

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.

• Responsible for the efficient and effective running of the Steward 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 Food and Beverage Director on all matters relating to the Stewarding Department.
• To be responsible for a high standard of sanitation throughout the Stewarding areas.
• To assist the Food and Beverage Director in the preparation of the Stewarding Department budget. When agreed, should control all overheads throughout the oncoming year to report to the Food and Beverage Director all variances from actual and budget with reasons and recommendations for remedial action.
• To work with Food and Beverage Director on the purchasing of all cleaning supplies, china, glassware, cutlery and equipment.
• Responsible for storage, requisitioning of all materials and equipment
• Taking and calculating of material stock (inventory) as required.
• Reporting to the Food and Beverage Director all breakages, cleaning supply consumption, etc.
• In conjunction with the Food and Beverage Director, establish standards of performance for the Stewarding Department.
• Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting to maintenance any defects.
• Other duties as assigned by management.

• Previous supervisory/management experience required.
• Ability and willingness to work in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Ability and willingness to push, pull, or lift up to 100 lbs.
• Previous experience utilizing Food & Beverage cleaning chemicals.
• Previous experience overseeing Stewarding in a high-volume convention hotel preferred.
• Must be flexible in scheduling to include, nights, weekends, and holidays.
• Manager ServSafe Certification required.
• Food Handlers Certification required.