Executive Steward

Elevate Your Career at the Premier Hotel in Downtown Salt Lake City

At Hyatt Regency Salt Lake City, we bring together spacious rooms, stunning mountain views, outdoor amenities, and exceptional dining in the heart of downtown, setting a new standard in hospitality.  We’re looking for enthusiastic, service-oriented individuals who thrive on connecting with people from around the globe. As part of our team, you’ll proudly represent the Hyatt Regency brand. Take the first step toward joining a global company that values personal connections, teamwork, and exceptional service today!

Our team thrives in a supportive environment that encourages growth and rewards hard work. Whether you’re aiming to advance your career, learn new skills, or find a place where you can make a difference, we’re excited to have you on board.

Why Hyatt Regency Salt Lake City?

Benefits and perks include but are not limited to:

• Discounted & Complimentary hotel room nights

• Receive up to 8 Paid Float Days upon hire! *Dependent on hire date

• Enjoy complimentary meals in our colleague Cafe for every shift worked

• Medical, Dental, Vision Insurance – Full-Time colleagues can enroll after just 30 days!

• 401K retirement savings plan and company match

• Up to $1,000 in educational assistance per year

• Opportunities to work and visit Hyatt Hotels and Resorts around the world!

For more detail and an exclusive list of benefits apply today!

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.

The Executive Steward is an integral member of the Food & Beverage leadership team and is responsible for the day-to-day operation of the hotel’s Stewarding Department. This role oversees the cleanliness, sanitation, organization, and readiness of food production and service areas, including kitchens, dishwashing areas, storage spaces, and banquet support areas. 

The Executive Steward leads and develops the stewarding team, ensures that equipment and serviceware are available and properly maintained, and works closely with Culinary, Banquets, Food & Beverage, Engineering, and other hotel departments to support smooth daily operations and events. This position reports to the Executive Chef.

Responsibilities 

• Oversee daily stewarding operations and assign work based on business levels, service needs, and event schedules. 
• Recruit, train, coach, and supervise stewarding colleagues. Support performance feedback and maintain a respectful, accountable team environment. 
• Prepare team schedules, monitor attendance and timekeeping, and manage staffing and labor in line with department needs and budget expectations. 
• Maintain high standards of cleanliness, sanitation, and organization in kitchens, dishwashing areas, food production spaces, storage rooms, back-of-house corridors, and other assigned areas. 
• Establish and monitor daily, weekly, and periodic cleaning schedules. Conduct regular inspections and follow up on any deficiencies.
• Ensure cleaning and sanitizing procedures meet Hyatt standards and applicable health, food safety, and workplace safety requirements. Help keep areas prepared for health inspections. 
• Ensure colleagues follow safe procedures for handling, labeling, storing, and disposing of cleaning chemicals and sanitizing products, and use appropriate protective equipment. 
• Oversee the proper operation, cleaning, and care of dish machines, pot-washing equipment, sinks, carts, and other stewarding equipment. Report maintenance needs and coordinate repairs with Engineering or service providers. 
• Maintain appropriate inventory and par levels for china, glassware, silverware, cookware, kitchen tools, cleaning compounds, and other operating supplies. Submit orders and requisitions as needed. 
• Monitor breakage, loss, and supply usage; maintain organized storage and assist with periodic inventories. 
• Coordinate stewarding coverage and equipment needs with Culinary and Banquets for meal periods, functions, and special events, including setup, service support, and breakdown. 
• Ensure dishware, glassware, utensils, and cookware are cleaned, stored, and returned to the appropriate areas promptly so teams have what they need for service. 
• Oversee waste removal and recycling practices, and support responsible use of water, energy, and supplies. 
• Maintain accurate schedules, inventory records, cleaning logs, training records, and other department documentation. 
• Communicate operational concerns, supply needs, equipment issues, and service priorities to the appropriate hotel leaders. 
• Perform other duties as assigned. 
• Utilizing Birchstreet to place equipment and chemical orders. 
• Oversee execution, timeliness, and delivery of food in banquet functions. 
• Oversee execution of dish out during banquet events.