Director of Stewarding at Saint John's Resort

Schulte Hospitality Group•Plymouth, MI

3d•Onsite

About The Position

The Executive Steward serves as the strategic and operational leader of all stewarding and sanitation functions at Saint John’s Resort. This role ensures exceptional cleanliness, equipment integrity, and operational support across all culinary outlets, banquet operations, and resort-wide events. The Executive Steward safeguards food safety excellence, protects resort assets, and leads a high-performing team that supports the elevated dining and event experiences for which Saint John’s Resort is known. This position requires disciplined organization, strong leadership presence, and the ability to drive sanitation excellence in a high-volume, multi-outlet luxury environment. GUEST SERVICE EXPECTATIONS Although operating behind the scenes, this role directly impacts the guest experience through operational excellence. Maintain a professional, composed, and service-oriented demeanor. Support exceptional guest experiences through flawless sanitation and equipment readiness. Ensure cleanliness and presentation standards enhance the overall perception of quality. Demonstrate commitment to hospitality excellence through accountability, urgency, and pride in execution. SAFETY & COMPLIANCE RESPONSIBILITIES Enforce safe work practices to prevent injury and protect team members. Maintain strict adherence to OSHA guidelines, chemical safety standards, and sanitation protocols. Ensure full compliance with health department regulations and internal company standards. Proactively identify and mitigate operational risks or hazards. Maintain proper chemical storage, labeling, and dilution practices. ESSENTIAL FUNCTIONS STEWARDING OPERATIONS & SANITATION LEADERSHIP Oversee all dishwashing, pot washing, and sanitation operations across all resort outlets. Maintain the highest standards of cleanliness for food contact surfaces, kitchen equipment, and production areas. Ensure readiness for health inspections and internal audits. Implement and monitor sanitation SOPs to ensure consistency and compliance. Maintain clean, organized back-of-house environments that support operational efficiency. EQUIPMENT & ASSET MANAGEMENT Oversee inventory, storage, and maintenance of china, glassware, silverware, smallwares, banquet equipment, and culinary tools. Coordinate preventative maintenance and repair schedules with Engineering and external vendors. Track breakage, loss, and replacement cycles; provide capital expenditure recommendations as needed. Ensure secure and organized storage of stewarding assets. LEADERSHIP & TEAM DEVELOPMENT Lead recruitment, onboarding, scheduling, and performance management of stewarding team members. Conduct daily briefings and regular team meetings to ensure alignment and accountability. Foster a culture of discipline, teamwork, efficiency, and pride. Partner closely with Culinary, Banquets, and FOH leadership to anticipate operational needs. Develop internal bench strength and promote advancement opportunities within the department. COST & RESOURCE MANAGEMENT Partner with the Executive Chef to manage chemical, supply, and equipment expenses. Monitor labor deployment to align with business levels and financial targets. Implement waste reduction and efficiency initiatives. Maintain accurate inventory controls and usage tracking systems. OPERATIONAL SUPPORT & EVENT EXECUTION Coordinate stewarding coverage for banquets, weddings, golf events, and peak service periods. Support culinary and FOH teams with timely equipment staging, setup, breakdown, and redistribution. Ensure proper flow and separation of clean and soiled equipment to optimize kitchen efficiency. Oversee trash, recycling, and environmental compliance programs. Maintain organized receiving and storage areas, coolers, and dry storage spaces. TRAINING & PROFESSIONAL STANDARDS Ensure team members complete required safety and sanitation certifications. Lead ongoing training in chemical safety, equipment operation, and sanitation protocols. Maintain professional appearance and conduct at all times. Complete administrative duties and reporting requirements accurately and timely.

Requirements

High School Diploma required.
Minimum two years stewarding leadership experience in an upscale, hotel, or resort environment preferred.
Demonstrated success in high-volume, multi-outlet operations.
Strong knowledge of commercial dishwashing systems, sanitation standards, and chemical safety.
Experience with inventory systems and basic computer proficiency.
Flexibility to work varied schedules including evenings, weekends, and holidays.
Proof of eligibility to work in the United States.
Ability to stand and walk for extended periods (8–12 hours).
Ability to lift and carry up to 50 pounds regularly.
Comfortable working in hot, humid, wet, and fast-paced environments.
Ability to operate equipment safely and efficiently.
Ability to work in confined areas and access overhead storage.

Nice To Haves

ServSafe Manager Certification preferred or ability to obtain within 60 days.

Responsibilities

Oversee all dishwashing, pot washing, and sanitation operations across all resort outlets.
Maintain the highest standards of cleanliness for food contact surfaces, kitchen equipment, and production areas.
Ensure readiness for health inspections and internal audits.
Implement and monitor sanitation SOPs to ensure consistency and compliance.
Maintain clean, organized back-of-house environments that support operational efficiency.
Oversee inventory, storage, and maintenance of china, glassware, silverware, smallwares, banquet equipment, and culinary tools.
Coordinate preventative maintenance and repair schedules with Engineering and external vendors.
Track breakage, loss, and replacement cycles; provide capital expenditure recommendations as needed.
Ensure secure and organized storage of stewarding assets.
Lead recruitment, onboarding, scheduling, and performance management of stewarding team members.
Conduct daily briefings and regular team meetings to ensure alignment and accountability.
Foster a culture of discipline, teamwork, efficiency, and pride.
Partner closely with Culinary, Banquets, and FOH leadership to anticipate operational needs.
Develop internal bench strength and promote advancement opportunities within the department.
Partner with the Executive Chef to manage chemical, supply, and equipment expenses.
Monitor labor deployment to align with business levels and financial targets.
Implement waste reduction and efficiency initiatives.
Maintain accurate inventory controls and usage tracking systems.
Coordinate stewarding coverage for banquets, weddings, golf events, and peak service periods.
Support culinary and FOH teams with timely equipment staging, setup, breakdown, and redistribution.
Ensure proper flow and separation of clean and soiled equipment to optimize kitchen efficiency.
Oversee trash, recycling, and environmental compliance programs.
Maintain organized receiving and storage areas, coolers, and dry storage spaces.
Ensure team members complete required safety and sanitation certifications.
Lead ongoing training in chemical safety, equipment operation, and sanitation protocols.
Maintain professional appearance and conduct at all times.
Complete administrative duties and reporting requirements accurately and timely.