Executive Steward

Slated to open in early 2027, Omni Pontoque Resort at Punta de Mita will debut as the first Omni Hotels & Resorts property to be directly owned and operated in Mexico — an oceanfront sanctuary of beauty poised to set a new benchmark for ultra-luxury hospitality in the region. With 202 elegant guest rooms, 42 spacious suites and two private villas, a full-service spa, three infinity-edge pools, three signature restaurants, and 27,000 square feet of indoor and outdoor event space, the resort invites guests to experience effortless sophistication.

The Executive Steward ensures that Banquets and all other Food and Beverage outlets have the required quantities of sanitized equipment and supplies to meet the business needs of the resort, overseeing the efficient and effective running of the Stewarding Department while minimizing operating costs. The Executive Steward works closely with the Executive Chefs and the Director of Food and Beverage to maintain the highest standards of sanitation, purchasing, and equipment care, ensuring the department operates within agreed budgetary controls and supports a world-class guest experience from the resort’s pre-opening phase onward.

Essential Functions

• Responsible for the efficient and effective running of the Stewarding Department, ensuring that operating costs are minimized.
• Execute company and hotel policies and procedures relating to the Stewarding Department, ensuring that services provided achieve established standards of performance within agreed budgetary controls.
• Advise the Directors of Food and Beverage on all matters relating to the Stewarding Department.
• Maintain a high standard of sanitation throughout all Stewarding areas.
• Assist the Director of Food and Beverage in preparing the Stewarding Department budget; once approved, control all overhead throughout the year and report to the Director of Food and Beverage any variances from budget, with reasons and recommendations for corrective action.
• Work with the Executive Chefs and Directors of Food and Beverage on the purchasing of all cleaning supplies, china, glassware, cutlery, and equipment.
• Responsible for the storage and requisitioning of all materials and equipment.
• Take and calculate material stock (inventory) as required.
• Report to the Executive Chefs all breakages and cleaning supply consumption, among other matters.
• In conjunction with the Executive Chefs, establish standards of performance for the Stewarding Department.
• Maintain all equipment, such as dishwashers and burnishers, to a high standard, and report any defects to Maintenance.

Minimum Requirements

• Work is performed inside the hotel, throughout all Food and Beverage areas, with exposure to humidity and extreme temperatures.
• Must possess an unexpired Food Handler’s Certification, or obtain one upon hire.
• Exposure to Food and Beverage hazardous cleaning chemicals.
• Exposure to food items and beverages.
• Must be flexible in scheduling, including nights, weekends, and holidays.
• Must be able to communicate effectively with staff and, when needed, with guests.
• 2+ years of leadership experience on a hotel Stewarding team.