Stewarding Manager
About The Position
The Steward Manager is responsible for overseeing all aspects of the stewarding department within the hotel, ensuring the smooth operation of kitchen and dining room cleanliness, dishwashing, and the maintenance of kitchen equipment. This role involves managing a team of stewards, maintaining high standards of hygiene and cleanliness, and ensuring that the hotel’s food service operations run efficiently. The Steward Manager also plays a key role in inventory control, cost management, and ensuring compliance with health and safety regulations. This position requires strong leadership, organizational skills, and a keen attention to detail.
Requirements
- High school diploma or equivalent required.
- 5+ years of experience in stewarding or a similar role within a hotel or restaurant environment, with at least 2 years in a supervisory or management position.
- Experience in kitchen operations, inventory management, and staff leadership.
- Knowledge of food safety regulations, health codes, and sanitation standards.
- Previous experience managing budgets, controlling costs, and minimizing waste in a culinary environment.
- Strong leadership and team management skills, with the ability to motivate and supervise staff effectively.
- In-depth knowledge of cleaning and sanitation procedures, food safety standards, and equipment maintenance.
- Strong organizational and time management skills, with the ability to prioritize tasks and manage a high-volume work environment.
- Excellent communication skills, both verbal and written, with the ability to interact with staff, guests, and management.
- Strong problem-solving abilities, with the capacity to address issues in a timely and effective manner.
- Basic knowledge of budgeting and inventory control to maintain department cost efficiency.
- Ability to work under pressure, multitask, and meet deadlines in a fast-paced environment.
- Proficiency in using basic office software (Microsoft Office, spreadsheets) and kitchen management systems.
- Ability to work in a high-pressure, fast-paced kitchen and dining environment.
- Ability to lift, carry, and move heavy objects (up to 50 lbs).
- Ability to stand for long periods of time, walk around the kitchen and storage areas, and bend or kneel as needed for cleaning or organizing.
- Flexibility to work evenings, weekends, and holidays as required by hotel operations.
Responsibilities
- Department Leadership & Staff Management:
- Hygiene & Cleanliness Standards:
- Inventory Management & Equipment Control:
- Cost Control & Waste Management:
- Health & Safety Compliance:
- Cross-Departmental Collaboration:
- Training & Development:
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
Number of Employees
501-1,000 employees
