Stewarding Manager, The Department at Hudson's

Continental Services•Detroit, MI

About The Position

The Stewarding Manager will be successful when: · They establish the operational gold standard for cleanliness and organization within the kitchen and utility areas of one of Detroit's most significant new venues, ensuring flawless support for every event. · Success in this role means mastering the management of non-food production areas, including the dish room, storage, and utility spaces, while maintaining 100% customer satisfaction through a personal commitment to service. · Personally, and professionally, success is defined by leading the Stewarding Department staff with excellence, organizing the flow of activity to perfectly complement high-volume culinary preparation for events up to 2,000 guests. What You Will Do: · Manage the facility's Stewarding function and its staff members, serving as an integral member of the Culinary Leadership Team. · Lead by example in all areas including punctuality, appearance, and work quality, embodying our core values and guiding principles. · Ensure rigorous standards for health, safety, and sanitation are maintained throughout all stewarding and kitchen areas. · Control inventory, storage, and distribution of the facility's supply of banqueting items, including silver, china, glassware, and linen. · Direct the maintenance of key equipment, ensuring all stewarding and kitchen machinery is properly serviced and operational. · Coordinate flow of activity within the kitchen to ensure stewarding support seamlessly enables quality food preparation and service. · Oversee staffing logistics, including assisting in the hiring, training, and scheduling of the stewarding team to meet dynamic event needs. · Monitor financial impact through effective P&L accountability, labor management, and careful tracking of equipment and chemical use. · Collaborate effectively with the Executive Chef and F&B leadership to anticipate event requirements and remove operational obstacles. · Maintain a visible leadership presence, ensuring every venue environment is well-maintained, guest-ready, and aligned with premium brand expectations. WHAT IMPACT YOU WILL MAKE Operational Excellence & Sanitation: · Oversee all day-to-day stewarding operations for 56,000+ square feet of event space, ensuring strict adherence to Health Department requirements and SOPs. · Champion a continuous improvement mindset by identifying opportunities to streamline dish room flow and storage efficiency. · Ensure the flawless execution of back-of-house logistics for events ranging from intimate gatherings to large-scale galas. Stewardship & Strategic Collaboration: · Partner with the Executive Chef to plan and manage facility logistics for high-volume event cycles. · Act as a catalyst for growth by integrating new technologies or processes that enhance facility maintenance and sanitation. · Serve as a primary point of contact for equipment and chemical vendors to ensure high-quality supply chains. Leadership, Coaching, & Culture: · Mentor and coach a diverse stewarding team, investing in their professional growth and building a sense of pride in their work. · Act as a hands-on problem solver who can quickly resolve unforeseen challenges in a dynamic, mixed-use environment. · Cultivate a collaborative environment where every team member feels valued and empowered to deliver world-class service. WHO YOU ARE · A polished hospitality leader who thrives in fast-paced environments and holds a high bar for cleanliness, professionalism, and guest experience. · An experienced operator with a strong working knowledge of food safety, sanitation, and general workplace safety standards. · A committed coach who can lead, motivate, and manage a diverse team through dedicated mentoring. · A resourceful problem solver who stays calm under pressure and understands that being present for your team builds trust and results. · A financially savvy manager with demonstrated acumen in P&L accountability and labor efficiency. · An excellent communicator who can build strong relationships with culinary leaders, tenant partners, and internal teams. Additional Requirements: · Must be 18 years or older. · Demonstrated success in interfacing with a variety of organizational functions and divisions. · Highly motivated, self-directed, and results driven. · Ability to work effectively and safely while subject to wet floors, temperature extremes, and excessive noise. Physical Demands: The physical demands for this position include sitting, standing, bending, lifting up to 50 pounds, and moving intermittently during working hours in often tightly quartered environments. These physical requirements may be accomplished with or without reasonable accommodation.

Requirements

Must be 18 years or older.
Demonstrated success in interfacing with a variety of organizational functions and divisions.
Highly motivated, self-directed, and results driven.
Ability to work effectively and safely while subject to wet floors, temperature extremes, and excessive noise.
A polished hospitality leader who thrives in fast-paced environments and holds a high bar for cleanliness, professionalism, and guest experience.
An experienced operator with a strong working knowledge of food safety, sanitation, and general workplace safety standards.
A committed coach who can lead, motivate, and manage a diverse team through dedicated mentoring.
A resourceful problem solver who stays calm under pressure and understands that being present for your team builds trust and results.
A financially savvy manager with demonstrated acumen in P&L accountability and labor efficiency.
An excellent communicator who can build strong relationships with culinary leaders, tenant partners, and internal teams.

Responsibilities

Manage the facility's Stewarding function and its staff members, serving as an integral member of the Culinary Leadership Team.
Lead by example in all areas including punctuality, appearance, and work quality, embodying our core values and guiding principles.
Ensure rigorous standards for health, safety, and sanitation are maintained throughout all stewarding and kitchen areas.
Control inventory, storage, and distribution of the facility's supply of banqueting items, including silver, china, glassware, and linen.
Direct the maintenance of key equipment, ensuring all stewarding and kitchen machinery is properly serviced and operational.
Coordinate flow of activity within the kitchen to ensure stewarding support seamlessly enables quality food preparation and service.
Oversee staffing logistics, including assisting in the hiring, training, and scheduling of the stewarding team to meet dynamic event needs.
Monitor financial impact through effective P&L accountability, labor management, and careful tracking of equipment and chemical use.
Collaborate effectively with the Executive Chef and F&B leadership to anticipate event requirements and remove operational obstacles.
Maintain a visible leadership presence, ensuring every venue environment is well-maintained, guest-ready, and aligned with premium brand expectations.
Oversee all day-to-day stewarding operations for 56,000+ square feet of event space, ensuring strict adherence to Health Department requirements and SOPs.
Champion a continuous improvement mindset by identifying opportunities to streamline dish room flow and storage efficiency.
Ensure the flawless execution of back-of-house logistics for events ranging from intimate gatherings to large-scale galas.
Partner with the Executive Chef to plan and manage facility logistics for high-volume event cycles.
Act as a catalyst for growth by integrating new technologies or processes that enhance facility maintenance and sanitation.
Serve as a primary point of contact for equipment and chemical vendors to ensure high-quality supply chains.
Mentor and coach a diverse stewarding team, investing in their professional growth and building a sense of pride in their work.
Act as a hands-on problem solver who can quickly resolve unforeseen challenges in a dynamic, mixed-use environment.
Cultivate a collaborative environment where every team member feels valued and empowered to deliver world-class service.