Stewarding Supervisor

Hotel Bennett offers a luxury, team‑focused onsite role in Charleston, SC. As Stewarding Supervisor, you will lead the stewarding team to uphold the highest standards of cleanliness, sanitation, and organization across all culinary and Food & Beverage service areas, supporting culinary and banquet operations while aligning with the Salamander Collection service culture. This position requires a minimum of two years’ stewarding or kitchen sanitation experience in a luxury hotel, resort, or high‑volume restaurant environment.

Responsibilities

• Supervise stewarding staff during assigned shifts to maintain cleaning, sanitation, and organization of all kitchen equipment, utensils, cookware, and dishware.
• Ensure dishes, glassware, utensils, and kitchen equipment are thoroughly cleaned, sanitized, polished, and stored according to Hotel Bennett luxury standards and health regulations.
• Develop and maintain daily, weekly, and monthly stewarding cleaning schedules.
• Oversee deep cleaning projects including equipment, hood systems, floors, drains, walk‑ins, storage areas, walls, shelving, and service corridors.
• Assign team members to specific cleaning zones and responsibilities each shift.
• Maintain organized stewarding areas, including chemical storage, equipment rooms, dish stations, pot wash areas, and china/glassware storage.
• Ensure proper organization and storage of china, glassware, silverware, cookware, and kitchen equipment.
• Keep cleaning logs, checklists, and sanitation documentation up to date.
• Train stewarding team members on proper cleaning procedures, sanitation standards, dish machine operation, and chemical safety.
• Monitor dishwashing operations to ensure efficiency and appropriate chemical usage.
• Manage waste procedures, including trash removal, recycling, grease disposal, and cardboard breakdown.
• Coordinate with culinary leadership and Food & Beverage management to ensure adequate steward staffing based on operational needs.
• Foster a positive, professional work environment that reflects the service culture of Hotel Bennett and the Salamander Collection.
• Maintain accurate inventory of all china, glassware, silverware, and service equipment used across restaurants, banquets, and bars.
• Conduct regular inventory counts and report shortages, damages, or replacement needs to Food & Beverage leadership.
• Ensure proper storage, organization, and handling to protect high‑value service items.
• Coordinate with culinary and banquet teams to ensure service equipment is staged and available for daily operations and large events.
• Monitor and track breakage through stewarding reports and identify trends to reduce loss and improve handling.
• Maintain documentation of breakage and equipment damage to support cost control initiatives.
• Train team members on proper handling procedures to minimize unnecessary replacements.
• Coordinate stewarding support for large‑scale banquets, weddings, and events, ensuring timely delivery, cleaning, and staging of equipment.
• Collaborate with banquet chefs and event managers to maintain organization and cleanliness during events and ensure equipment is cleaned, sanitized, and returned to storage afterward.

Requirements

• Strong knowledge of kitchen sanitation and cleaning procedures.
• Ability to supervise, motivate, and train a stewarding team.
• Knowledge of proper chemical handling and sanitation standards.
• Proven ability to maintain organization and cleanliness across multiple kitchen and banquet service areas.
• Capacity to multitask effectively under pressure in a fast‑paced luxury hotel environment.
• Ability to operate and maintain dishwashing machines, pot sinks, floor scrubbers, trash compactors, and other cleaning equipment.
• Must be able to obtain any sanitation certifications required by local or state agencies.
• Availability to work nights, weekends, and holidays.
• Strong communication and teamwork skills.
• Proficiency in speaking, reading, writing, and understanding the workplace language(s).
• Minimum age of 18 years.
• Minimum 2–3 years of stewarding or kitchen sanitation experience, preferably in a luxury hotel, resort, or high‑volume restaurant environment.

Physical Demands

• Most work occurs indoors in kitchen environments with temperatures ranging from coolers/freezers to hot kitchen areas.
• Must be able to stand and walk for extended periods (8+ hours).
• Ability to lift and carry up to 50 pounds regularly and push or pull carts up to 250 pounds occasionally.
• Frequent bending, stooping, squatting, and reaching to perform cleaning tasks.
• Manual dexterity required to operate dish machines and cleaning equipment.
• Noise levels may require raised voices for communication.