Steward Operations Manager | Morris Inn

University of Notre Dame•Notre Dame, IN

1d•Onsite

About The Position

The Steward Operations Manager at the Morris Inn Hotel serves as a critical operational leader and the primary bridge between Front-of-House (FOH) and Back-of-House (BOH) teams. This position oversees the stewarding operation that supports AAA Four-Diamond dining, Wine dinners, University board meetings, presidential functions, and high-profile social events across the Morris Inn and Mckenna Hall. This role is responsible for maintaining operational readiness through exceptional stewardship leadership, event logistics coordination, inventory management, sanitation oversight, and facilities organization. The Steward Operations Manager ensures the culinary and banquet teams are consistently equipped with the clean equipment, organized infrastructure, and logistical support necessary to execute seamless, high-caliber guest experiences. Success in this role requires a hands-on operational leader who thrives in a fast-paced hospitality environment and can seamlessly transition between managing daily dish-room operations, coordinating large-scale event logistics, supporting room setup execution, and maintaining inspection-ready BOH standards. The ideal candidate possesses strong organizational skills, a solutions-oriented mindset, and the ability to pivot quickly to meet the fluctuating operational demands of a premier hotel and event destination. This position plays a vital role in the operational success of the Morris Inn and requires close collaboration with Culinary, Banquets, Facilities, and Hospitality leadership teams.

Requirements

High school diploma or GED required
Minimum of 3–5 years of progressive leadership experience in stewarding, culinary operations, banquet logistics, or BOH hotel operations within a high-volume hospitality environment.
Demonstrated experience managing diverse teams in fast-paced operational settings.
Strong knowledge of industrial sanitation systems, chemical safety procedures, HACCP protocols, and health department regulations.
Experience with event logistics, BEO interpretation, inventory systems, and large-scale banquet operations.
Proven organizational, communication, and problem-solving abilities.
ServSafe Manager Certification required or ability to obtain within 60 days of hire.

Nice To Haves

Associate’s or Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.
Experience in a luxury hotel, AAA Four or Five Diamond property, resort, or collegiate hospitality environment.
Bilingual proficiency (English/Spanish) preferred.
Experience coordinating large-scale University, conference, or convention-style events.
Familiarity with preventative maintenance systems and operational asset tracking.

Responsibilities

Lead hands-on daily operations of the stewarding department across all culinary and banquet support areas.
Oversee workflow and labor deployment within dish rooms, pot stations, utility spaces, and stewarding operations to maximize efficiency and cleanliness standards.
Maintain “inspection-ready” BOH environments, ensuring all hospitality teams have access to sanitized equipment and properly maintained workspaces.
Supervise stewarding staff and establish clear expectations for professionalism, accountability, urgency, and teamwork.
Lead pre-shift meetings and stewarding walkthroughs to ensure operational preparedness throughout the property.
Foster a culture centered on safety, teamwork, hospitality, and operational excellence.
Direct the retrieval, staging, transport, setup, and breakdown of china, glassware, silverware, flatware, chafers, risers, hot boxes, carts, ice bins, décor trays, and specialized event equipment.
Interpret and execute Banquet Event Orders (BEOs) in collaboration with Banquet, Culinary, and FOH leadership teams and event coordinators
Maintain real-time visibility of inventory levels and equipment availability for upcoming events and large-scale functions.
Coordinate logistical support for weddings, presidential dinners, high-profile University and athletic-related events, VIP events, and formal University functions.
Implement and oversee sign-out, return, and accountability systems for portable or specialty equipment.
Support large dish-ups, equipment rentals, deliveries, and high-volume operational pivots as needed.
Recruit, onboard, train, and develop stewarding team members in operational procedures, sanitation standards, chemical safety, and equipment handling.
Create and manage labor schedules aligned with hotel occupancy, banquet volume, seasonality, and operational demands.
Provide coaching, performance feedback, corrective action documentation, and ongoing development opportunities.
Promote cross-training initiatives to improve operational flexibility and departmental support.
Foster strong communication and collaboration between FOH and BOH teams to ensure seamless event execution.
Maintain accurate inventories of smallwares, chemicals, cleaning supplies, and operational equipment.
Coordinate regular inventory audits and provide recommendations for replacement, purchasing, and lifecycle management of assets.
Serve as the primary point of contact for chemical vendors and ensure all dispensing systems are functional and compliant.
Ensure Safety Data Sheets (SDS), PPE usage, chemical handling procedures, and HACCP standards are consistently followed.
Submit and track maintenance and facilities work orders related to dish machines, plumbing, lighting, drains, flooring, kitchen infrastructure, and BOH equipment.
Coordinate with Engineering, Facilities, and custodial departments to ensure timely repairs and preventative maintenance completion.
Monitor dish machines and kitchen infrastructure to minimize downtime and operational disruption.
Maintain strict compliance with all University, local health department, HACCP, and ServSafe sanitation standards.
Develop and enforce cleaning schedules and sanitation checklists for dish rooms, storage spaces, service corridors, and BOH areas.
Ensure safe handling, transport, and storage of equipment throughout the property.
Maintain clean, organized, and hazard-free service corridors and operational spaces.
Lead stewarding efforts in maintaining a culture of cleanliness, safety, and operational discipline throughout the property.