Executive Steward

Recognized as a Tennessean Top Workplace, Loews Nashville Hotel offers careers in a newly renovated luxury setting where iconic legacy meets modern elegance and Nashville soul. Located on West End, team members support 341 upscale rooms, two dining venues, and 24,000 sq. ft. of premier event space.

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

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer:

• Competitive health & wellness benefits, 401(k) retirement plans with company match

• Paid Sick Days, Vacation, Holidays & Paid Bereavement

• 401(k) retirement plans with company matching

• 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, career growth

• Tuition reimbursement

• Team Member Hotel discounts, other perks & more!

• Benefits are subject to eligibility and may vary by position

What We’re Looking For: A hands-on and detail-driven Executive Steward who will lead the stewarding team and ensure the highest standards of cleanliness, organization, and safety across all kitchen and food preparation areas. In this role, you’ll oversee the care and maintenance of kitchen equipment, dishware, and storage spaces, creating an environment that supports flawless culinary and banquet operations. Your leadership will keep back-of-house operations running smoothly, enabling exceptional guest experiences.

Who You Are:

• Decisive Leader: You make quick, effective decisions under pressure, keeping operations smooth during peak service times or unexpected challenges

• Accountable Leader: You inspire pride and accountability, ensuring your team consistently delivers the highest standards of cleanliness and sanitation

• Collaborative Communicator: You connect seamlessly with team members, vendors, and other departments to achieve shared goals

• Detail-Oriented Organizer: You manage multiple priorities with efficiency, maintaining processes that drive consistency and excellence

• Safety Advocate: You uphold local health codes and food safety regulations, ensuring compliance and preventing violations at every turn

• Veterans and military spouses are encouraged to apply

What You’ll Do:

• Lead and manage the stewarding department, ensuring proper coverage and smooth, efficient operations

• Inspire and motivate your team, fostering collaboration and maintaining high morale through regular meetings, training, and coaching

• Develop work schedules that align staffing levels with operational needs for daily service, banquets, and special events

• Oversee dishwashing operations to guarantee the proper cleaning and storage of all plates, glassware, silverware, and kitchen equipment

• Ensure safe handling and storage of cleaning chemicals, maintaining compliance with all safety standards and regulations

• Manage inventory of cleaning supplies, dishware, glassware, and kitchen equipment, keeping accurate records and coordinating repairs or replacements as needed

• Partner with vendors and purchasing teams to ensure timely ordering and delivery of supplies and equipment

• Collaborate with the Executive Chef and other department leaders to meet operational goals and support seamless service

• Work closely with banquet teams to coordinate equipment needs for events, including setup and breakdown of service areas.

• Train team members on cleaning procedures, equipment handling, and safety practices, reinforcing a culture of accountability and excellence

• Implement and monitor safety programs to 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 (OSHA and local health codes) across all stewarding operations and back-of-house areas

• Regular attendance in conformance with standards

• May be required to work varying schedules to reflect business needs

• Required to attend all mandatory training sessions and meetings

• Perform other duties as assigned

Your Qualifications Include:

• High School Diploma or equivalent. Degree in Hospitality/Restaurant Management, and/or relevant work experience, preferred

• 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, interpersonal skills, and strong organizational and time management abilities

• Physical ability to perform duties, including lifting heavy items, standing for long periods, and operating cleaning equipment

Who You’ll Supervise:

• Stewarding Department