About the Role

The Executive Steward is responsible for leading the Stewarding Department and ensuring the highest standards of cleanliness, sanitation, and operational efficiency across all Food & Beverage and Culinary areas. This leadership role oversees stewarding operations, equipment maintenance, inventory management, and team development while supporting exceptional dining experiences and ensuring compliance with health, safety, and sanitation standards.

As a member of the Culinary team, reporting to the Assistant Director of Food & Beverage, the Executive Steward works closely with all Food & Beverage outlets to maintain a safe, organized, and efficient back-of-house operation.

What You Will Do

• Lead and manage the daily operations of the Stewarding Department, ensuring efficient support for all Food & Beverage and Culinary outlets.
• Supervise, train, coach, and develop the stewarding team to maintain high levels of performance, engagement, and accountability.
• Ensure all kitchen equipment, utensils, china, glassware, silverware, and operating equipment are cleaned, sanitized, stored, and maintained according to Four Seasons standards.
• Oversee the cleaning and sanitation of kitchens, food preparation areas, storage rooms, dishwashing areas, and waste disposal areas.
• Ensure compliance with all local health, safety, sanitation, and food safety regulations, including HACCP standards.
• Manage stewarding inventories, operating equipment, chemicals, and cleaning supplies while controlling costs and minimizing waste.
• Coordinate the setup and breakdown of banquet and special event equipment in collaboration with the Culinary and Food & Beverage teams.
• Monitor the maintenance and repair of stewarding equipment, ensuring all machinery operates safely and efficiently.
• Develop and implement cleaning schedules, preventive maintenance programs, and operational procedures to support efficient daily operations.
• Collaborate with Culinary, Food & Beverage, Engineering, and Purchasing teams to ensure seamless operations and exceptional guest experiences.
• Maintain accurate records, inventories, and departmental reports while supporting budgeting and cost-control initiatives.

What You Bring

• High school diploma or equivalent; hospitality, culinary, or business management qualifications are an asset.
• Minimum of 3–5 years of progressive stewarding experience, including supervisory or management experience, preferably within a luxury hotel or resort environment.
• Strong knowledge of food safety, sanitation, HACCP, and health regulations.
• Excellent leadership, organizational, and problem-solving skills with the ability to manage multiple priorities.
• Strong communication and interpersonal skills with a collaborative leadership style.
• Proficiency in Microsoft Office and hotel inventory or purchasing systems is an asset.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

What We Offer

• Competitive salary, wages, and a comprehensive benefits package.
• Excellent training and development opportunities.
• Employee discount for stays at any Four Seasons worldwide.
• Complimentary dry cleaning for employee uniforms.
• Complimentary employee meals.
• Insert additional property-specific benefits as available.

Schedule & Hours

• Insert work type (full-time) and expected schedule, including days, evenings, weekends, holidays, and on-call responsibilities based on operational requirements.