Montelucia Resort and Spa

Nestled at the foot of the picturesque Camelback Mountain in the exclusive enclave of Paradise Valley, the Montelucia Resort & Spa features 253 luxurious guestrooms, 38 suites and two presidential suites. The property’s distinctive architecture is inspired by the rich history, white-washed villages and sun-drenched hills of Spain’s Andalusia region. The property also includes the award-winning Moroccan inspired Joya Spa, three resort pools and five dining options including the critically acclaimed restaurant, Prado. The resort, which is adjacent to the cities of Phoenix and Scottsdale, offers easy access to golf, recreation, nightlife and entertainment.

To ensure that all Banquets and other Food and Beverage outlets have the required quantities of sanitized equipment/supplies to meet the business needs of the hotel.

• Responsible for the efficient and effective running of the Steward Department ensuring that operating costs are minimized.
• To execute company and hotel policies and procedures relating to the Stewarding Department, thereby ensuring that the services provided achieve the established standards of performance, within the agreed budgetary controls.
• To advise the Food and Beverage Director, and/or Executive Chef on all matters relating to the Stewarding Department.
• To be responsible for a high standard of sanitation throughout the Stewarding areas.
• To assist the Food and Beverage Director and/or Executive Chef in the preparation of the Stewarding Department budget.  When agreed, should control all overheads throughout the oncoming year to report to the Food and Beverage Director and/or Executive Chef all variances from actual and budget with reasons and recommendations for remedial action.
• To work with Food and Beverage Director and/or Executive Chef on the purchasing of all cleaning supplies, china, glassware, cutlery and equipment.
• Responsible for storage, requisitioning of all materials and equipment
• Taking and calculating of material stock (inventory) as required.
• Reporting to the Food and Beverage Director and/or Executive Chef all breakages, cleaning supply consumption, etc.
• In conjunction with the Food and Beverage Director and/or Executive Chef, establish standards of performance for the Stewarding Department.
• Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting to maintenance any defects.

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.
• Must be flexible in scheduling to include, nights, weekends, and holidays

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.