Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Situated at the end of famed Canal Street, The Westin New Orleans offers stunning views of the mighty Mississippi River and the French Quarter. Guests are just steps from the Shops at Canal Place and Harrah’s Casino and a short walk to the excitement of Bourbon Street and the Ernest N. Morial Convention Center. The hotel features 462 rooms and suites, including a Presidential Suite, with Westin's signature Heavenly® bedding, 34,000-sq-ft of event space, a fully equipped WestinWORKOUT fitness center, a lobby bar Observatory 11 with the best view of the French Quarter anywhere, and a new restaurant Bistro at the Bend.

The Stewarding Supervisor is responsible for the operations of the stewarding department during the afternoon and
evening shifts to ensure proper washing of kitchen utensil sanitation. He/she is also responsible for supervising
the stewarding department and ensuring that all outlet surfaces and utensils are clean and in compliance with all
Health department requirements and hotel guidelines.

• Supervise activities of evening stewards, pot washers, and night stewards to ensure proper utensil sanitation
  and storage.
  • Comply and assure compliance with all safety standards by following all safety rules and procedures.
  • Check banquet hallway, loading dock, and receiving area for cleanliness.
  • Supervise and maintain the sanitation of kitchen, store rooms, hallways, dock, and equipment.
  • Maintain a high standard of cleanliness and orderliness in all kitchens, back dock, dumpster and utility work
  areas.
  • Keep management informed of shortage of equipment and supplies.
  • Operate the dishwashing equipment to ensure that all china, glass, and silver are cleaned thoroughly and
  sanitation of such is maintained.
  • Return all clean china, glass, and silver to its proper storage location using care to minimize breakage.
  • Knowledge of proper safe handling techniques for all chemicals used.
  • Report any faulty equipment to management immediately.
  • Know the location and operation of all fire extinguishing equipment.
  • Practice safe work habits at all times to avoid possible injury to self or other employees.
  • Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment, as
  needed.
  • Follow all sanitation standards.
  • Prepare route sheets for the day.

Education & Experience:
• High School diploma or equivalent and/or experience in a related field preferred.
• College course in related field helpful.
• Supervisory experience preferred.
Physical requirements:
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or
constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand during entire shift.
General Requirements
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in
an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented
manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which
will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform
and nametag.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Stewarding Supervisor, Page 2
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems
as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet
appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.