Stewarding Manager

JOB OVERVIEW

Under the general guidance of the Executive Chef, the Stewarding Manager is responsible for overseeing all stewarding operations, ensuring the highest standards of cleanliness, sanitation, safety, and operational efficiency across all culinary and food & beverage outlets. This role is critical to supporting seamless kitchen operations, maintaining compliance with health and safety regulations, and upholding the hotel’s luxury service standards. The Stewarding Manager leads, trains, and schedules the stewarding team while managing equipment, inventory, and sanitation programs to support a fast‑paced, high‑volume operation.

• Oversee daily stewarding operations for all kitchens, restaurants, bars, and heart of house areas.
• Ensure strict compliance with local health department regulations, HACCP standards, and internal sanitation policies.
• Maintain cleanliness and organization of dish rooms, pot was[?] areas, kitchen, storage spaces, and loading docks.
• Conduct regular inspections to ensure sanitation, safety, and hygiene standards are consistently met.
• Recruit, train, schedule, and supervise stewarding team members.
• Set clear expectations, provide ongoing coaching, and address performance issues promptly.
• Foster a culture of accountability, teamwork, and safety within the stewarding department.
• Coordinate staffing levels based on business volumes and events.
• Oversee proper use, care, and maintenance of dishwashing equipment, kitchen machinery, and cleaning tools.
• Manage inventory of china, glassware, silverware, kitchen equipment, and cleaning supplies.
• Coordinate repairs and preventive maintenance with Engineering and external vendors.
• Work closely with Culinary and Food & Beverage leadership to support service execution.
• Ensure timely turnaround of clean equipment for all outlets and events.
• Assist with pre-opening setups, special events, and high‑profile functions as needed.
• Recognize that we are in the hospitality industry and may require lateral service.
• Occasionally call on each team member to perform various related tasks as needed in the spirit of providing exceptional guest service.

• Minimum 3-5 years of stewarding or heart of house management experience in a hotel environment, preferably in a luxury/lifestyle hotel.
• Strong knowledge of sanitation standards, health codes, and food safety regulations.
• Proven leadership skills with the ability to manage teams in a fast‑paced operation.
• Strong organizational, time management, and problem‑solving abilities.
• Ability to multitask, work in a fast‑paced environment, and maintain high‑level attention to detail.
• Maintain positive and productive working relationships with other team members and departments.
• Ability to work independently and partner with others to promote an environment of teamwork.
• Must be able to stand or walk a minimum eight‑hour shift.
• Must be able to twist, tow (push or pull), reach, bend, climb, and carry objects as necessary.
• Must have excellent communication skills and be able to read, write, speak and understand English.
• Must be able to work inside and outside at all times of the year as needed, based on business volumes.

All your information will be kept confidential according to EEO guidelines.