Stewarding Manager

The Stewarding Manager leads stewarding operations across the hotel's culinary and food and beverage outlets, ensuring cleanliness, sanitation, organization, and compliance while supporting multiple outlets and events.

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.
• Banquet and/or Conference Services experience highly desired.
• Proficiency with scheduling, inventory, and hotel management systems preferred.
• Proven leadership and team development skills.
• Excellent time management.
• Strong communication and 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.
• High school graduate or equivalent required.

Education

High school graduate or equivalent.

Scheduling

This is a full-time position, working five days per week with flexible availability across AM, PM, and mid-shift rotations. Candidates must be available to work weekends, holidays, and special event periods based on hotel business demands.

What are we looking for?

• Previous stewarding or kitchen operations leadership experience is required in a hotel, resort, or high-volume food & beverage environment.
• Banquet and/or Conference Services experience highly desired.
• Proficiency with scheduling, inventory, and hotel management systems preferred.
• High school graduate or equivalent required.
• Four-year college degree in business, financial, or hospitality is a huge plus!

Work Environment & Physical Requirements

• This position operates in a fast-paced hospitality environment with exposure to heat, moisture, cleaning chemicals, and high-volume food service operations.
• 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.

Compensation

USD 84,000 - 93,000 per year