PCasadonna is a Coastal Italian-inspired restaurant developed in partnership between Groot Hospitality and Tao Group Hospitality. It is housed in the same Mediterranean revival building as Miami's historic Women's Club, located in the city's burgeoning Edgewater neighborhood. In fact, the name "Casadonna" is derived from the setting—it is a fusion of Italian words translating to "house of the woman." /ppRiviera-style Italian cooking serves as the heart of Casadonna's cuisine. The menu features the freshest and finest local and imported products, with signature handcrafted dishes. Plates are based around traditional recipes found in the coastal towns of Naples, Taormina, Bari, Positano and Gaeta, and each is presented in a contemporary fashion. Bespoke cocktails and an extensive wine list complement this approach. /ppCasadonna will seat up to 366 guests in both indoor and outdoor dining and bar areas, all of which have been visualized by the designer Ken Fulk. The atmosphere is lush, leafy, stately and golden, conveying both a nod to the site's legacy (The Women's Club building was placed on the National Register of Historic Places in 1974) and a reflection of modern Miami tastes. Design highlights include a tranquil indoor-outdoor flow (including a covered, high-ceilinged atrium), iconic paned and vaulted glass windows, original gates, elaborate chandeliers, and distinctive floor patterning. /ph3Position: Executive Steward /h3pThe Executive Steward is responsible for managing all aspects of the stewarding operations, providing strategic leadership, guidance, and direction on initiatives and operational decisions. /ph3Essential Functions of The Position Include, But Are Not Limited To: /h3olliManage all aspects of the Stewarding operations under the guidance of the Director of Operations. /liliControl productivity and manage inventory. /liliResponsible for scheduling, supervising, coordinating, hiring, training development of the Stewarding Members. /liliDevelop a high-performing team, creating an engaged workforce while increasing productivity. /liliAssist the executive chef and General Manager in the inventory process of china, glass, flatware, and supplies. /liliManage the storing, requisitioning, inventory, and purchasing of all materials and equipment assigned to the stewarding department. /liliManage breakage program and communicate discoveries to FB Division. /liliInterview, hire, and train Members; plan, assign, review, and direct workloads; evaluate and appraise performance; reward and discipline employees; address complaints and resolve problems. /liliEnsure back-of-house (BOH) facilities and systems run efficiently in accordance with protocol. /liliSet up and break down of events, private dining, etc. /liliIndirectly responsible for all aspects of ware washing and cleaning of food preparation areas. /liliMonitor and audit all venue daily shift inspections to ensure compliance with Tao Group / Groot Hospitality policies. /liliOriginate SOPs, policies, and procedures when applicable. /liliMaintain acceptable records, including attendance tracking and employee-related files. /liliResponsible for all Food Beverage, FOH and BOH, equipment and janitorial maintenance. /liliFoster relationships with Food Beverage Division Kitchen management teams to ensure operational goals are met. /liliTemporary or permanent duties and responsibilities may be added or modified as deemed necessary. /li /olh3EDUCATION/WORKING KNOWLEDGE: /h3olliHigh School Diploma Preferred. /liliMinimum of five (5) years of experience in a stewarding department preferably in a hospitality property. /lili21+ years of age. /li /olh3SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE /h3pThe work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. /polliStrong problem-solving skills. /liliExcellent written and verbal communication skills. /liliAbility to work under pressure and meet deadlines. /liliPositive energy throughout the day. /liliAbility to read computer monitors and print legibly. /liliAbility to sit and/or stand for extended periods of time. /liliAbility to move quickly through work and set the pace in the office. /liliAbility to push and lift to 50 lbs. /liliWork in a small to medium office environment, casino, nightclub, bar, lounge, and/or restaurant. /liliWork in an environment that is subject to varying levels of noise, crowds, and smoke, depending upon guest volume. /liliMay work extended hours, irregular shifts, evening and/or weekend shifts, and holiday work may be required. /liliMaintain a professional, neat, and well-groomed appearance adhering to Company standards. /liliEffective as part of a team; able to interact with internal and external customers, managers, and co-workers in a professional, courteous manner. /liliAbility to maintain a high level of confidentiality. /liliAbility to handle a fast-paced, busy, and somewhat stressful environment. /li /olpstrongDISCLAIMER: /strong /ppThis job description is a summary of duties that you are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the property. Attendance at all scheduled training sessions and meetings is required. At the request of management, any team member may be asked and expected to perform additional duties, responsibilities, or projects without notice. /ppI have read the qualifications and requirements of the position of Executive Steward. To the best of my knowledge, I believe that I can perform these duties. /p #J-18808-Ljbffr