Stewarding Manager

POSITION SUMMARY: The Stewarding Manager is responsible for leading all stewarding operations to ensure the highest standards of cleanliness, sanitation, organization, and operational support throughout all culinary and food & beverage areas of the hotel with professionalism and composure while supporting operational demands across multiple outlets and events. This role oversees dishwashing operations, kitchen cleaning, equipment maintenance coordination, inventory of operating supplies, and stewarding team performance while maintaining luxury hospitality standards and compliance with health and safety regulations.

Responsibilities

Manage the daily operations of the stewarding department across restaurants, banquets, bars, and culinary outlets; Ensure all kitchens, back-of-house areas, and food service equipment meet luxury cleanliness and sanitation standards; Collaborate closely with the Executive Chef, Sous Chefs, and Culinary Leadership Team to support kitchen operations and service flow; Lead, train, schedule, and develop stewarding team members to maintain efficiency and service excellence; Oversee dishwashing operations and proper handling/storage of dinnerware, glassware, silverware, and kitchen equipment; Maintain compliance with local health, safety, and sanitation regulations, including OSHA and food safety standards; Coordinate deep cleaning schedules and preventive maintenance for kitchen and stewarding equipment; Monitor inventory levels of cleaning supplies, chemicals, and operating equipment while controlling costs and minimizing waste; Assist with budget management, labor control, payroll review, and departmental expense tracking; Respond promptly to operational challenges while maintaining a calm and professional presence; Promote a positive, team-oriented culture focused on accountability, service, and continuous improvement

Requirements

Previous stewarding or kitchen operations leadership experience is required in a hotel, resort, or high-volume food & beverage environment; High school graduate or equivalent required; Proven leadership and team development skills; Excellent Time Management; Strong Communication & Collaboration; Cost Control and Budget Guidelines Knowledge; Strong knowledge of sanitation standards, food safety practices, and cleaning procedures; Ability to manage large teams in a fast-paced, high-volume environment; Excellent organizational, communication, and leadership skills; Full-Time position, working 5 days a week; flexible availability required across AM, PM, and Mid-Shift rotations; Must be available to work weekends, holidays, and special event periods based on hotel business demands; Constant standing, walking, and moving throughout the culinary areas; Ability to push, pull, lift, and carry up to 50 lbs. and stand for extended periods; Ability to observe and adhere to all Health and Safety regulations and company guidelines for food handling, cross-contamination protocols, and sanitation

Nice to have

Banquet and/or Conference Services experience highly desired; Proficiency with scheduling, inventory, and hotel management systems preferred; Four-year college degree in business, financial or hospitality is a huge plus; Luxury hotel or Five-Star experience; Bilingual skills are a plus; Manager Level Certification in food safety or sanitation