Lead Steward (FT) (AM/PM) ("Lider de Lavaplatos")

LOCATION

Catamaran Resort Hotel & Spa
The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen.

The Catamaran Resort Hotel and Spa 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 Lead Steward ("Lider de Lavaplatos") ensures that all chinaware, glassware, flatware, and hollowware are well and timely by gathering equipment from the Stewarding Department. Provides a highest level of professionalism and gracious service to our guests and internal clients. Assists the stewarding personnel in adhering to the hotel's standards of cleanliness and quality.

PAY & PERKS

• Compensation: $25.60**
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• 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

• Oversee daily Stewarding operations and provide direction to associates in coordination with the Executive Steward and other Stewarding leadership.
• Prepare and distribute assignments for Stewarding staff and review priorities.
• Coach and direct associates to achieve department goals, support associate development, and maintain established service and operational standards.
• Collaborate with the Executive Steward and Executive Chef to identify and address Stewarding department operational needs, equipment requirements, priorities, and service support.
• Ensure equipment, supplies, and service ware are available and properly prepared to support daily banquet, restaurant, and kitchen operations.
• Coordinate and direct Stewarding associates in supporting banquet events, including food delivery and the breakdown of stations at the conclusion of events.
• Ensure the cleanliness, sanitation, organization, and maintenance of all kitchens, restaurants, banquet spaces, stewarding facilities, loading docks, storage areas, and related equipment in compliance with Health Department and hotel standards.
• Conduct regular inspections of back-of-house and Food & Beverage areas to ensure operational, sanitation, and safety standards are consistently maintained.
• Ensure dishwashing equipment is properly operated and china, glassware, silverware, cookware, and other service ware are properly cleaned, handled, stored, and maintained.
• Conduct daily inspections of stewarding equipment and coordinate maintenance and repairs with Stewarding Management.
• Assist with the inventory of all china, glassware, silverware, and operating equipment in all areas.
• Promote a safe work environment by training associates on sanitation, safety procedures, equipment operation, and chemical handling while ensuring compliance with OSHA, Health Department, and hotel standards.
• Address performance issues promptly and constructively, in accordance with HR and company policies.
• Promote teamwork and associate engagement while reinforcing company values and expectations.
• Communicate and collaborate with chefs, managers, and other hotel departments to coordinate operational needs and support efficient service and guest experiences.
• Perform additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 1-2 years of relevant experience and/or training.
• Previous similar position in a hotel, or similar business entity preferred.
• Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations.
• 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 stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 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.