Executive Steward

The Executive Steward will lead the stewarding department in an onsite role in Nashville, TN, driving high standards of cleanliness, organization, and safety across kitchen and food preparation spaces. This hands-on position supports culinary and banquet service through effective dishwashing, equipment care, inventory control, and back-of-house operations.

Key Responsibilities

• Lead and manage the stewarding department to ensure proper coverage and smooth, efficient daily operations.
• Motivate and support team performance through regular meetings, training, and coaching.
• Create work schedules aligned to staffing needs for daily service, banquets, and special events.
• Oversee dishwashing to ensure all plates, glassware, silverware, and kitchen equipment are properly cleaned and stored.
• Ensure safe handling and storage of cleaning chemicals while maintaining compliance with all safety standards and regulations.
• Manage inventory for cleaning supplies, dishware, glassware, and kitchen equipment, maintaining accurate records and coordinating repairs or replacements as needed.
• Partner with vendors and purchasing teams to coordinate timely ordering and delivery of supplies and equipment.
• Collaborate with the Executive Chef and other department leaders to support operational goals and seamless service.
• Coordinate with banquet teams on equipment needs for events, including setup and breakdown of service areas.
• Train team members on cleaning procedures, equipment handling, and safety practices to reinforce accountability and excellence.
• Implement and monitor safety programs to help 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 across all stewarding operations and back-of-house areas, including OSHA and local health codes.
• Maintain regular attendance in conformance with established standards.
• May require varying schedules to reflect business needs.
• Attend all mandatory training sessions and meetings.
• Perform other duties as assigned.

Supervision

Stewarding Department

Required Qualifications

• Education: High School Diploma or equivalent.
• Experience: 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 and interpersonal skills, with strong organizational and time management abilities.
• Physical ability to perform duties, including lifting heavy items, standing for long periods, and operating cleaning equipment.
• Degree in Hospitality/Restaurant Management and/or relevant work experience is preferred.

Benefits

• Competitive health & wellness benefits
• 401(k) retirement plans with company match
• Paid Sick Days, Vacation, Holidays & Paid Bereavement
• Pet Insurance and Paid Pet Bereavement
• Free onsite parking and 50% off monthly bus passes
• Complimentary meals in Team Member Café while working
• Community volunteer opportunities
• Training & Development opportunities and career growth
• Tuition reimbursement
• Team Member Hotel discounts, other perks & more!

Benefits are subject to eligibility and may vary by position.

Company Overview

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, teams across diverse and welcoming destinations craft exceptional experiences.

Additional Information

• Veterans and military spouses are encouraged to apply.