Supervised daily operations of kitchen and dining facilities to ensure cleanliness and organization.
Implemented inventory management systems to optimize stock levels and reduce waste.
Trained and mentored staff on best practices for sanitation and safety compliance.
Coordinated with chefs and management to maintain high standards of food presentation and service quality.
Streamlined workflow processes to enhance efficiency in food preparation and service delivery.
Conducted regular inspections of equipment and facilities to uphold health regulations and standards.
Excellent communication skills, both verbal and written.
Established effective communication channels between stewarding team and other departments for seamless collaboration on events and projects.
Assisted in menu planning efforts through close collaboration with culinary teams to determine necessary equipment needs and space requirements.
Upheld cleanliness standards throughout all dining facilities, consistently passing health inspections without issue or concern from regulatory agencies.
Enhanced overall guest satisfaction by managing the day-to-day operations of the stewarding department.
Collaborated with executive chef to optimize kitchen workflows and improve food quality.
Executive Steward
Omni La Mansión del Rio/Mokara Hotel & Spa
04.2023 - 04.2024
Had an excellent attendance record and was always on time for work.
Went through the back of house splitting dishes including china, glassware, silverware, and chafing dishes to keep everything organized and separated from the banquet areas and restaurants.
Purchased equipment for both Culinary staff and F&B Outlets.
Ordering Chemicals and Cleaning Supplies for 2 separate hotels and overseeing 2 separate budgets.
Scheduling staff for 2 separate properties while also maintaining labor.
Providing attentive service and meeting needs for both hotels.
Executive Steward
The Driskill
06.2022 - 04.2023
Keeping track of all Food & Beverage Outlets inventory and replenish as needed.
Provide attentive service and assess needs ahead of time.
Conduct monthly walkthroughs of each kitchen to maintain cleanliness, safety, and sanitation of all areas.
Scheduling meetings and acquiring information/quotes from vendors to purchase equipment for the hotel.
Training Stewarding Supervisor on making schedules, entering them into Kronos, correcting time edits, purchasing chemicals and cleaning supplies, and reaching out for Outside Labor for additional help with dishwashing.
Assistant Executive Steward
Hyatt Regency Lost Pines Resort And Spa
10.2019 - 05.2022
Watched over 5 dish areas in 5 different Food & Beverage Outlets for the hotel.
Worked side by side with our Banquet Stewards pulling equipment for banquet functions and staging them for future events.
Going over Event Orders with our Banquet Stewards in order to gather all food for each banquet function going on throughout the day with 100% accuracy.
Assisting the Culinary Staff with storing food, cleaning walk in fridges, and providing support for all Banquet functions.
Driving a golf cart with a trailer attached as to pick up any and all dirty dishes/equipment/left over food back to the Banquet Dish Area for the dishwashers to throw away food, clean dishes, and properly put away equipment.
In charge of entering any purchases made into the Food & Beverage Checkbook.
Ordering Chemicals and Cleaning Supplies for the department.
Conducting quarterly inventory of all equipment
Purchasing equipment for the Culinary staff
Assistant Executive Steward
The Driskill
07.2018 - 10.2019
Made schedules according to business needs for both restaurants and banquet events.
In charge of purchasing chemicals and cleaning supplies for the department while also staying within budget.
Kept inventory counts of all equipment with quarterly updates.
Conducted interviews and trained new employees the importance of cleanliness and organization.
Pulled equipment for banquet events including receptions, buffets, and plated dinners.
Stewarding Supervisor
The Driskill
05.2017 - 07.2018
Observed food preparation, production, and plating for quality control.
Disciplined and motivated staff to achieve challenging objectives in fast-paced environments.
Used previous supply needs and forecasted business levels to estimate required supplies.
Evaluated business operations on a regular basis to ensure that workflows were properly aligned for optimal coverage and customer satisfaction.
In-Room Dining Order Taker
Grand Hyatt San Antonio River Walk
04.2011 - 04.2017
Kept up with menu changes so that I could provide current and accurate information, answer questions, and assist customers in making the best meal choices based on their preferences.
Folded napkins and prepared silverware sets to ensure an adequate supply for the servers.
Processed orders and sent them to kitchen employees by Micros.
Solicited feedback from customers, resolved issues, provided additional items, and food accuracy while taking orders.
Resolved guest and employee complaints to ensure complete customer satisfaction and workforce effectiveness.