Steward Supervisor

Bazaar Miami Beach LLC•Miami Beach, FL

3d•Onsite

About The Position

The Steward Supervisor is a hands-on leader responsible for supporting the daily operation of the stewarding team and maintaining exceptional standards of cleanliness, sanitation, organization, and safety throughout the kitchen and Back of House. This role works alongside the stewarding team while helping coordinate daily assignments, maintaining proper staffing deployment, monitoring cleanliness standards, and ensuring the Culinary and Front of House teams have the clean equipment, cookware, china, glassware, and utensils needed for successful service. The ideal candidate is dependable, organized, positive, and comfortable leading by example in a fast-paced, high-volume restaurant environment.

Requirements

1–2+ years of stewarding, dishwashing, sanitation, or Back of House restaurant experience preferred.
Previous Lead Steward, Steward Supervisor, or comparable leadership experience strongly preferred.
Experience in a high-volume restaurant, hotel, fine dining, or luxury hospitality environment preferred.
Working knowledge of commercial dishwashing equipment, sanitation standards, and cleaning chemicals.
Ability to provide direction and support to hourly team members while remaining hands-on.
Strong organization, communication, and time-management skills.
Ability to prioritize multiple operational needs in a fast-paced environment.
Positive attitude, strong work ethic, and willingness to lead by example.
Dependable, punctual, and accountable.
Food Handler certification or ability to obtain one as required by local regulations.
Schedule flexibility, including nights, weekends, holidays, and peak business periods.
Stand and move for extended periods, including shifts of up to 8+ hours.
Lift, carry, push, or pull up to 50 lbs.
Frequent bending, reaching, lifting, pushing, pulling, and repetitive movements.
Work around hot water, steam, commercial dishwashing equipment, and cleaning chemicals.
Work in wet, hot, humid, and variable-temperature environments.
Ability to safely move racks, carts, trash containers, and kitchen equipment.
Slip-resistant footwear required.

Responsibilities

Support and coordinate the daily activities of Stewards and Dishwashers during assigned shifts.
Maintain an active, hands-on presence in dishwashing and stewarding areas throughout the shift.
Help assign daily responsibilities and prioritize workload based on restaurant volume and operational needs.
Ensure dishes, cookware, utensils, glassware, and kitchen equipment are cleaned, sanitized, and returned to service efficiently.
Monitor dish machine operations and ensure proper washing, rinsing, and sanitizing procedures are followed.
Maintain adequate levels of clean equipment and serviceware during peak periods.
Anticipate operational needs and adjust priorities to support Culinary and Front of House teams.
Lead by example and maintain a positive, respectful, and team-oriented work environment.
Provide direction and support to Stewards and Dishwashers throughout the shift.
Assist with training new team members on cleaning procedures, equipment use, chemical handling, and JAG standards.
Reinforce expectations for cleanliness, organization, safety, and productivity.
Communicate attendance, performance, or operational concerns promptly to Culinary leadership.
Support team members during high-volume periods and step into any stewarding function as needed.
Participate in pre-shift meetings and ongoing training.
Maintain exceptional cleanliness throughout dish areas, kitchens, storage areas, loading areas, and other assigned Back of House spaces.
Ensure floors, walls, drains, sinks, shelving, equipment, and work surfaces are cleaned according to established standards.
Coordinate and complete daily and scheduled deep-cleaning assignments.
Ensure trash, recycling, cardboard, and waste are removed safely and efficiently.
Maintain clean and organized trash and waste areas.
Conduct regular checks of stewarding and BOH areas and address cleanliness concerns promptly.
Ensure compliance with JAG standards and applicable health department sanitation requirements.
Monitor proper use and concentration of cleaning and sanitizing chemicals.
Ensure chemicals are properly labeled, stored, and handled according to safety requirements.
Maintain appropriate dish machine temperatures and sanitation standards.
Reinforce proper handwashing, personal hygiene, and cross-contamination prevention.
Ensure team members use required personal protective equipment and follow safe working procedures.
Immediately communicate safety hazards, chemical issues, or sanitation concerns to leadership.
Ensure dish machines, sinks, carts, racks, and stewarding equipment are operated safely and properly.
Monitor equipment throughout the shift and report maintenance or repair needs promptly.
Ensure equipment is cleaned and maintained according to established procedures.
Help prevent breakage and damage through proper handling of china, glassware, cookware, and equipment.
Maintain organized storage of cleaning tools, chemicals, dish racks, and stewarding supplies.
Monitor levels of cleaning chemicals, trash bags, gloves, dishwashing supplies, and other stewarding materials.
Communicate low inventory and supply needs to leadership.
Receive, organize, and properly store stewarding supplies as assigned.
Help maintain appropriate pars of china, glassware, flatware, cookware, and service equipment.
Report excessive breakage, loss, or unusual product usage to leadership.
Ensure stewarding areas are properly set up and ready before service.
Confirm dish machines, sinks, chemicals, and necessary equipment are operational and properly prepared.
Coordinate closing and deep-cleaning responsibilities with the stewarding team.
Ensure all assigned BOH areas are clean, organized, sanitized, and properly secured at the end of the shift.
Communicate outstanding operational or maintenance issues to Culinary leadership before leaving.
Work closely with Culinary, Front of House, Receiving, and restaurant leadership to support daily operations.
Communicate service needs, equipment shortages, sanitation concerns, and operational challenges proactively.
Respond quickly to requests for cookware, china, glassware, utensils, and other equipment.
Maintain professionalism, urgency, and a solution-oriented approach during high-volume service.
Foster a culture of accountability, respect, teamwork, and continuous improvement.