The iconic Abigail Kirsch is currently hiring for a full-time salaried Executive Steward position for a new location in NYC!

JOB SUMMARY:
Responsible for all stewarding, equipment maintenance, inventory, sanitation, safety, cleanliness, and receiving operations at The James Hotel. This includes all ordering, product intake, and storage for the restaurant, bar, room service, and all private dining and catered events. The Executive Steward is responsible for the management of all stewarding and receiving staff. The Executive Steward works closely with the Executive Chef to ensure the department is run efficiently and cost effectively. Demonstrate leadership, creativity, integrity, and resourcefulness.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
Staff Management:
1. Interview, hire, evaluate, conduct performance coaching & counseling and performance evaluations of direct reports.
2. Develop, train, and mentor direct reports, acting as a resource to them and identifying opportunities for growth, development and retention.
3. Ensure “Train to Success” program is implemented upon hire for all direct reports.
4. Responsible for recommending or conducting disciplinary action, including termination, of staff as necessary according to HR company standards.
5. Create labor schedules and monitor staffing levels. Recommend staffing needs to Executive Chef according to business levels.
6. Develop, maintain, and implement necessary training programs, inclusive of opening/closing, preventative maintenance, sanitation, and proper food handling procedures, for direct reports.
7. Responsible for training The James Hotel stewarding staff on all SOPS and conducting departmental meetings as necessary.
8. Promote and maintain positive working relationships and create a team environment with The James Hotel managers, associates, and approved vendors.
9. Assist staff in the completion and processing of time off in accordance with standard operating procedures.
10. Ensure compliance with all federal, state, and local regulations as they pertain to health, safety and labor.

Financial/Purchasing:
1. Develop ordering systems, ensuring the highest quality and consistency, while placing a primary focus on cost.
2. Create and update all ordering guides and pricing on a consistent basis.
3. Responsible for ordering all food and beverage products, dry goods, paper goods, cleaning supplies, equipment, service ware, linen, and all other operating supplies in a thorough and timely manner.
4. Adjust, evaluate, and develop responses to fluctuations in business demands and costs of goods, providing ideas and alternatives to the Executive Chef.
5. Partner with Director of Purchasing to ensure the highest level of quality at the best prices.
6. Manage inventory and par levels, monitoring utilization of all products, and highlighting any areas of concern and/or room for improvement.
7. Provide accurate and timely period end inventories, assisting the culinary team as needed.
8. Monitor and edit weekly payroll.
9. Adhere to budgets, cost controls, and financial operating procedures as they pertain to all stewarding and maintenance activity.
Receiving, Storage and Distribution:
1. Responsible for the receiving, storing, and distribution of all food and beverage products, dry goods, paper goods, cleaning supplies, equipment, service ware, linen, and all other operating supplies in a thorough and timely manner.
2. Ensure all items on the order sheets, provided by the culinary and management teams, are checked in.
3. When applicable, scan all items upon their arrival and record in the digital inventory system.
4. Always ensure that the quantity and quality of all incoming items are up to standards and specifications prior to accepting.
5. Store all received deliveries in an organized manner, according to SOPs and proper safety guidelines. Monitor all storage areas, inclusive of refrigerators, freezers, and dry storage, daily, consolidating and restocking as needed.
6. Responsible for executing all requisitions for events in a thorough and timely manner.
Maintenance and Sanitation:
1. Develop, implement and maintain weekly, monthly, and annual schedules and checklists for cleaning, inspections, maintenance (preventative or otherwise), and repairs.
2. Ensure organization, sanitation, cleanliness, and maintenance standards are kept throughout the food and beverage outlets. This includes, but is not limited to, the kitchen, dish areas, storage, and locker rooms.
3. Responsible for the organization of all equipment manuals, work orders, spare parts, maintenance logs, service contracts, MSDS sheets, etc.
4. Responsible for the maintenance and repairs of refrigeration units, kitchen equipment, dishwashers, grease traps, and all other machinery.
5. Manage ordering and stocking of chemicals, cleaning equipment, handwashing and hygiene stations, and first aid kits for all outlets.
6. Responsible for the waste removal and recycling of the food and beverage outlets, inclusive of all ordering and receiving associated supplies.
7. Manage pest control initiatives, schedules and treatments.
8. Achieve and maintain an “A” grade from the NYC Health Department.
9. Ensure compliance with all federal, state and local Health Department policies, requirements, and regulations.
General:
1. Attend and participate in all scheduled meetings and training sessions.
2. Know and follow all The James Hotel emergency and safety procedures.
3. Direct associates in completion of tasks as designated by assignment sheets and/or needs.
STANDARDS & SKILLS:
1. Always practice Caring Culture.
2. Protect the assets of the property.
3. Maintain professional behavior when in contact with guests and associates.
4. Follow Policies and Procedures in training manuals and associate handbook.
5. Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
6. Regular attendance in conformance with the company standards is essential to the successful performance of this position. 7. Must have the ability to read, speak and understand English, and to follow written directions and verbal instructions in English. 8. Ability to work productively and cooperatively in a high volume, fast past, highly pressured environment, and be able to lead and respond efficiently to unanticipated problems and crises.

QUALIFICATIONS:
1. 3 + years management experience in a quality restaurant operation.
2. Prior experience leading a stewarding department preferred.
3. Degree in culinary field preferred.
4. NYC Food Handlers Certification and ServeSafe.
5. Knowledge of New York State Health and Sanitation Guidelines.
6. Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.
7. Must be creative, innovative, and proactive.
8. Must be detail oriented and perform work accurately and timely.
9. Proficient computer skills necessary including Microsoft Office.
10. Financial management cost controls, food and labor cost management experience required.
11. Ability to effectively, professionally, and respectfully communicate with co-workers, supervisors, vendors, and clients.
12. Able to work a flexible schedule in order to accommodate business levels (weekend and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.
While performing the essential duties of this job, the employee is regularly required to:
1. Lift and carry up to 50 pounds.
2. Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
3. Handle heavy equipment and machinery. 4. Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
5. Frequently utilize the stairs, often while lifting and carrying heavy food containers. 6. Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.