Executive Steward

Loews Vanderbilt Hotel offers careers in the heart of Nashville, minutes from the city’s top attractions. Team members deliver warm Southern hospitality in a lively destination where guests can experience the best of music, culture and local energy. Who We Are : Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here ; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer : Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance Team Member Hotel Rates, other discounts, perks and more What   We’re   Looking For:   A hands-on and detail-driven Executive Steward who will lead the stewarding team and ensure the highest standards of cleanliness, organization, and safety across all kitchen and food preparation areas. In this role,   you’ll   oversee the care and maintenance of kitchen equipment, dishware, and storage spaces, creating an environment that supports flawless culinary and banquet operations. Your leadership will keep back-of-house operations running smoothly, enabling exceptional guest experiences.   Who You Are:   Decisive Leader : You make quick, effective decisions under pressure, keeping operations smooth during peak service times or unexpected challenges.    Accountable Leader : You inspire pride and accountability, ensuring your team consistently delivers the highest standards of cleanliness and sanitation.     Collaborative Communicator : You connect seamlessly with team members, vendors, and other departments to achieve shared goals.    Detail-Oriented Organizer : You manage multiple priorities with efficiency,   maintaining   processes that drive consistency and excellence.    Safety Advocate : You uphold local health codes and food safety regulations, ensuring compliance and preventing violations at every turn.   What   You’ll   Do:   Lead and manage the stewarding department, ensuring proper coverage and smooth, efficient operations.    Inspire and motivate your team,   fostering   collaboration   and   maintaining   high morale through regular meetings, training, and coaching.    Develop work schedules that align staffing levels with operational needs for daily service, banquets, and special events.     Oversee dishwashing operations to guarantee the proper cleaning and storage of all plates, glassware, silverware, and kitchen equipment.    Ensure safe handling and storage of cleaning chemicals,   maintaining   compliance with all safety standards and regulations.    Manage inventory of cleaning supplies, dishware, glassware, and kitchen equipment, keeping   accurate   records and coordinating repairs or replacements as needed.    Partner with vendors and   purchasing   teams to ensure   timely   ordering and delivery of supplies and equipment.    Collaborate with the Executive Chef and other department leaders to meet operational goals and support seamless service.    Work closely with banquet teams to coordinate equipment needs for events, including setup and breakdown of service areas.    Train team members on cleaning procedures, equipment handling, and safety practices, reinforcing a culture of accountability and excellence.    Implement and monitor safety programs to prevent accidents and   maintain   a secure work environment.    Manage departmental budgets by monitoring labor, supply, and equipment costs, minimizing   waste   and controlling expenses through efficient resource management.    Track breakage and loss of dishware, glassware, and kitchen equipment, ensuring proper handling and storage procedures.    Uphold health, hygiene, sanitation, and safety regulations (OSHA and local health codes) across all stewarding operations and back-of-house areas.   Demonstrates regular and reliable attendance.   Other duties as assigned.   Your Experience Includes :   High School Diploma or equivalent. Degree in Hospitality/Restaurant Management, and/or relevant work experience, preferred.   Minimum 2-4 years of experience in a manager role within Stewarding, Food & Beverage, Culinary, or a related professional area within an upscale hotel or restaurant, preferred.   Strong understanding of kitchen operations, sanitation standards, and equipment maintenance.   Knowledge of health department regulations and food safety standards.   Excellent communication, interpersonal skills, and strong organizational and time management abilities.    Physical ability to perform duties, including lifting heavy items, standing for   long periods , and   operating   cleaning equipment.   Flexibility to   work   varying shifts, including nights, weekends, and holidays, as needed.    Who   You’ll   Supervise :   Stewarding Department