Executive Steward (Stewarding Manager)

Be a part of something big.

The 838-room Hyatt Regency Washington on Capitol Hill is undergoing a transformational, top-to-bottom renovation-and we’re looking for a dynamic Executive Steward to join us on this exciting journey. You will be an important leader as we redefine a beloved hotel, just steps away from the U.S. Capitol.

We’re not just any hotel. We’re managed by Hyatt-a company consistently recognized on Fortune’s 100 Best Companies to Work For-with a people-first culture, exceptional growth opportunities, and an unwavering commitment to service excellence.

Your Mission: Lead, Inspire, and Deliver Exceptional Guest Experiences

The Executive Steward is responsible for the overall cleanliness, organization, and efficiency of the hotel’s culinary and food & beverage operations as part of the Culinary team. This role ensures the highest sanitation, hygiene, and safety standards across all kitchens and back-of-house areas while managing stewarding operations, equipment maintenance, and inventory control. The Executive Steward works closely with the culinary and banquet teams to support exceptional guest experiences. This department is also responsible for preparing items for banquets/events and delivering those items to the appropriate location throughout the hotel.

Key Responsibilities:

Operational Leadership:

• Oversee daily stewarding operations, ensuring compliance with health, safety, and sanitation regulations.
• Supervise and train stewarding staff in proper cleaning techniques, equipment usage, and safety protocols.
• Ensure all kitchen and back-of-house areas are clean, organized, and adequately maintained.
• Monitor dishwashing procedures, ensuring efficient workflow and adherence to hygiene standards.
• Maintain par levels of all kitchen equipment, ensuring proper handling and storage.

Inventory & Equipment Management:

• Manage and maintain cleaning supplies, dishware, glassware, and kitchen equipment inventory.
• Inspect dish machines, pot washers, and other kitchen equipment regularly to ensure proper functionality.
• Coordinate with engineering and external vendors to repair and maintain stewarding equipment.

Budget & Cost Control:

• Develop and manage the stewarding department budget, including labor, supplies, and equipment expenses.
• Monitor and control costs while maintaining high service standards.
• Implement waste reduction initiatives and sustainability programs in collaboration with culinary leadership.

Team Management & Training:

• Recruit, train, and develop a high-performing stewarding team.
• Create staff schedules and manage labor costs while maintaining operational efficiency.
• Conduct performance evaluations, provide coaching, and foster a positive work environment.

Collaboration & Communication:

• Work closely with the Executive Chef, Executive Sous Chefs, and Food & Beverage leadership to ensure seamless operations.
• Support banquet and event operations by ensuring proper setup and breakdown of dishware and kitchen equipment.
• Communicate with all relevant departments to maintain smooth kitchen and dining operations.

The salary range for this position is $70,600 to $79,400 (commensurate with experience).

Benefits available with this position include:

• Medical / Dental / Vision Insurance
• 401k
• Retirement Savings Plan (RSP)
• Basic Life Insurance
• Paid vacation, sick days, holidays, and new child leave
• Paid family bonding time and adoption assistance

Additional perks include:

• Free room nights after 90 days, discounted and friends & family room rates immediately
• Tuition reimbursement
• Free meal during the workday
• Employee Stock Purchase Plan
• Discounts at various retailers
• Growth potential locally and throughout the country
• Financial assistance for relocation if applicable

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• Minimum 3-5 years of experience in a stewarding leadership role within a hotel, or large-scale F&B operation preferred.
• Strong knowledge of sanitation regulations, dishwashing procedures, and kitchen equipment maintenance.
• Experience in inventory management, cost control, and budgeting.
• Excellent leadership, organizational, and communication skills.
• Ability to work in a fast-paced, high-volume environment.
• Proficiency with computers and Microsoft Office products with the ability to learn new systems as needed.
• Ability to work a flexible schedule including nights, weekends, and holidays.
• The ability to lift, push, and pull a moderate amount of weight.
• A true desire to satisfy the needs of others in a fast-paced environment.
• Refined written and verbal communication skills.
• Ability to comprehend budgets, operating statements, and payroll reports to assist in the financial management of the department.

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