Steward Network Hotel Jobs

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4d ago

Stewarding Supervisor

Hotel Bennett Charleston, SC

Charleston, SC

4d ago

Full time Culinary Operations Food and Beverage Hospitality

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Job Description

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.

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