Executive Steward (FT)

LOCATION

The Lodge at Torrey Pines
Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY
The Executive Steward ("Gerente de Stewarding") provides leadership and oversight of all stewarding, sanitation, and back-of-house cleanliness operations within the hotel’s Food & Beverage areas. This position ensures the highest standards of cleanliness, food safety, sanitation, and regulatory compliance across kitchens, restaurants, bars, banquet facilities, and related service areas. As the leader of the Stewarding operation, the Executive Steward develops and leads a knowledgeable, well-trained team, maintains inspection readiness, proactively addresses sanitation and safety concerns, and partners closely with Culinary and Food & Beverage leadership to ensure operations consistently meet AAA Five Diamond and hotel standards.

PAY & PERKS 

• Compensation: $90,000 - $100,000 DOE**
• Discounted Hotel Rooms for you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshments during working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike. 
• Ensures the kitchens, related equipment, and surrounding areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department, EcoSure, and hotel standards. 
• Works collaboratively with the Executive Chef, Director of Food & Beverage, Banquet leadership, and other department leaders to support daily operations and banquet events, ensuring appropriate staffing, equipment, sanitation, and service standards are consistently met. 
• Coordinates all administrative activities of the department, including schedules, daily payroll maintenance, performance evaluations, sanitation record keeping, orientation, pest control, supervision, and staffing.  
• Attends all applicable departmental and operational meetings, including BEO, Staff, Safety, and HR-related meetings. 
• Participates in the preparation of operating and capital budgets and forecasts and manages departmental operations in accordance with established financial targets. 
• Requisitions and controls cleaning supplies in accordance with established financial targets. 
• Controls and inventories chinaware, glassware, flatware, and hollowware and ensures proper techniques are used in their distribution and storage to minimize breakage and damage. 
• Partners with the Culinary and Banquet teams to ensure proper techniques are used in the distribution and transportation of prepared food and equipment for events, including transportation to Evans Garage. 
• Instructs all Stewarding personnel in established safety and emergency procedures. 
• Establishes and implements training programs to ensure departmental standards are consistently met or exceeded. 
• Address performance issues promptly and constructively, in accordance with HR and company policies. 
• Recruit, train, coach, and mentor team members, ensuring a high-performing, service-oriented culture. 
• Promote teamwork and employee engagement, ensuring alignment with company values and expectations. 
• Performs additional duties and responsibilities as directed by the leadership team. 

QUALIFICATIONS

• At least 4 years of progressive stewarding leadership experience and/or training, preferably in high-volume banquet, hotel, or resort environments.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Previous similar position in a hotel, or similar business entity preferred.
• Experience running a shift, scheduling, performance management, problem-solving, running day-to-day operations, hospitality & customer service skills.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS certification required.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.