GREG BENNETT
CALLAHAN
Summary
Professional executive steward with strong track record in hospitality management, known for enhancing operational efficiency and ensuring high standards of service. Demonstrates strong leadership, team collaboration, and adaptability in dynamic environments. Skilled in inventory management, staff training, and maintaining compliance with health and safety regulations. Focused on achieving results and fostering cohesive team atmosphere.
Overview
8
8
years of professional experience
1
1
Certification
Work History
EXECUTIVE STEWARD
The Ritz Carlton Tyson Corner
07.2023 - 08.2024
- 24,000 square feet of meeting space and 348 rooms
- Adept at resolving customer complaints quickly and effectively while maintaining high levels of customer satisfaction
- Conducted inventory and ordering of all glassware, plate ware, and silverware of the property, accounting for all breakages and maintenance of kitchen equipment as needed
- Ensured compliance with required food safety regulations, overseeing the cleaning of kitchen equipment and food preparation areas
- Organized the storage of back of house materials and equipment, completed regular inventory, and coordinated supplies and control of expenditures to assure the best products are used
- Created the Standard Operating Procedures (SOPs) for the Steward Department, serving on the team for the luxury hotel
- Optimized storage systems and reduced supply costs by refining inventory management, ensuring seamless kitchen operations and high-quality standards
- Pioneered new vendor partnerships, enhancing cost efficiency and delivery timeliness, directly supporting operational excellence and guest satisfaction
EXECUTIVE STEWARD
The Ritz Carlton South Beach
12.2022 - 08.2023
- 20,000 square feet of meeting space and 335 guest rooms
- Adept at resolving customer complaints quickly and effectively while maintaining high levels of customer satisfaction
- Ability to develop effective relationships with vendors and suppliers to ensure timely delivery of goods at competitive prices
- Conducted inventory and ordering of all glassware, plate ware, and silverware of the property, accounting for all breakages and maintenance of kitchen equipment as needed
- Ensured compliance with required food safety regulations, overseeing the cleaning of kitchen equipment and food preparation areas
- Utilized thorough knowledge of stewarding day-to-day operations to ensure smooth kitchen, banquet, and back of house cleanliness
- Organized the storage of back of house materials and equipment, completed regular inventory, and coordinated supplies and control of expenditures to assure the best products are used
- Created the Standard Operating Procedures (SOPs) for the Steward Department, serving on the team for the luxury hotel
- Backed up kitchen team members during heavy work periods to maximize team coverage
EXECUTIVE STEWARD
The Tampa Edition
02.2022 - 12.2022
- 28,026 square feet of meeting space and 8 restaurants and bars
- Conducted inventory and ordering of all glassware, plate ware, and silverware of the property, accounting for all breakages and maintenance of kitchen equipment as needed
- Ensured compliance with required food safety regulations, overseeing the cleaning of kitchen equipment and food preparation areas
- Utilized thorough knowledge of stewarding day-to-day operations to ensure smooth kitchen, banquet, and back of house cleanliness
- Organized the storage of back of house materials and equipment, completed regular inventory, and coordinated supplies and control of expenditures to assure the best products are used
- Created the Standard Operating Procedures (SOPs) for the Steward Department, serving on the team for the luxury hotel with 189 rooms
- Hired the 10 members to serve in the Steward Department, also training staff on sanitation for cleaning of the property's five kitchens
- Backed up kitchen team members during heavy work periods to maximize team coverage
STEWARDING MANAGER
The Lodge & Club
06.2021 - 02.2022
- 66 Rooms and 25,000 square feet of meeting space
- Ensured the effective running of the Steward Department by efficiently coordinating the staff responsibilities, determined appropriate work procedures, schedules, and expedited workflow
- Ensured the proper use of machinery to maintain departmental safety in accordance with hotel guidelines
- Properly stored and requisitioned all cleaning compounds, chemicals, and materials, calculating material stock and inventory
- Ensured compliance with health and safety regulations by conducting regular inspections and addressing issues promptly.
- Collaborated with culinary team members to optimize kitchen workflows for increased efficiency.
- Participated in committees to continually gain knowledge and expertise in stewarding leadership
- Assisted with the development and operations of special events, controlling and analyzing cost, breakage, and support provided to outlets, banquets, and other hotel departments
- Oversaw proper storage of china, glassware, silverware, tableware, linens ensuring minimal breakages or losses.
STEWARDING MANAGER
Marriott St. Louis Grand
12.2018 - 05.2020
- 917 Rooms and 74,014 square feet of meeting space
- Ensured the effective running of the Steward Department by efficiently coordinating the staff responsibilities, determined appropriate work procedures, schedules, and expedited workflow
- Ensured compliance with health and safety regulations by conducting regular inspections and addressing issues promptly.
- Ensured the proper use of machinery to maintain departmental safety in accordance with hotel guidelines
- Properly stored and requisitioned all cleaning compounds, chemicals, and materials, calculating material stock and inventory
- Collaborated with Food and Beverage (F&B) Service and Preparation leaders to prepare the Steward Department budget and establish suitable food and beverage handling logistics
- Participated in committees to continually gain knowledge and expertise in stewarding leadership
- Assisted with the development and operations of special events, controlling and analyzing cost, breakage, and support provided to outlets, banquets, and other hotel departments
- Collaborated with culinary team members to optimize kitchen workflows for increased efficiency.
STEWARDING SUPERVISOR
The Ritz-Carlton
01.2017 - 12.2018
- 416-room hotel and 48,000 square feet of meeting space
- Assisted with recruitment efforts including interviewing potential candidates leading to well-rounded staffing.
- Independently managed the inventory, purchasing, and ordering of all cleaning supplies, china, glassware, cutlery, and equipment
- Executed company and hotel policies that allowed for improved department operations and streamlined work processes, leading to recognition for professionalism, high productivity, and strong work ethic
- Determined work procedures, work schedules, and expedited workflow by assigning staff duties and frequently reviewing the shift operating procedures of team members
- Collaborated with the Executive Steward to monitor employee performance, provide feedback, and perform station walkthrough
- Maintained high sanitation standards across all food preparation areas to ensure consistent quality and guest satisfaction.
Education
HIGH SCHOOL DIPLOMA -
Poinciana High School
01.2007
HOSPITALITY & TOURISM MANAGEMENT -
Florida Atlantic University
01.2020
Skills
- Task Delegation
- Budgeting
- Team Management
- Scheduling
- Staff training
- Inventory Control
- Vendor Relations
- Customer Service
- Food Safety Compliance
- Cost Reduction
- Health and safety
- Recruitment and hiring
Certification
ServSafe Manager certified
Timeline
EXECUTIVE STEWARD
The Ritz Carlton Tyson Corner
07.2023 - 08.2024
EXECUTIVE STEWARD
The Ritz Carlton South Beach
12.2022 - 08.2023
EXECUTIVE STEWARD
The Tampa Edition
02.2022 - 12.2022
STEWARDING MANAGER
The Lodge & Club
06.2021 - 02.2022
STEWARDING MANAGER
Marriott St. Louis Grand
12.2018 - 05.2020
STEWARDING SUPERVISOR
The Ritz-Carlton
01.2017 - 12.2018
HOSPITALITY & TOURISM MANAGEMENT -
Florida Atlantic University
HIGH SCHOOL DIPLOMA -
Poinciana High School
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