Stewarding Manager

The Newbury Boston•Boston, MA

2d•$75,000 - $80,000•Onsite

About The Position

The Stewarding Manager is responsible for overseeing all aspects of the Stewarding Department, ensuring the highest standards of cleanliness, sanitation, organization, safety, and operational support throughout all Culinary and Food & Beverage areas. The position is responsible for leading and developing the stewarding team while creating accountability, consistency, and operational discipline across the department. The Stewarding Manager oversees labor management, scheduling, payroll review, inventory controls, chemical management, purchasing support, equipment accountability, and stewarding operations to ensure efficient and cost-effective performance. The role works closely with Culinary, Banquets, Restaurants, In-Room Dining, Engineering, Housekeeping, and other hotel departments to support business demands while maintaining compliance with health, safety, sanitation, Forbes, and company standards. The Stewarding Manager is expected to create a culture of ownership, teamwork, cleanliness, and continuous improvement while supporting the Executive Chef in achieving departmental operational and financial objectives.

Requirements

At least 3 years of progressive experience in a hotel or related hospitality environment, including a minimum of 1 year in a leadership or supervisory role, preferably within a luxury hotel.
Strong understanding of food safety, sanitation standards, chemical handling procedures, OSHA requirements, MSDS regulations, and local health department regulations.
Experience managing labor, scheduling, payroll review, productivity standards, and overtime controls.
Experience with inventory management, purchasing systems, requisitions, and operational supply controls.
Proficiency in Microsoft Office, company-approved software systems, and purchasing platforms such as BirchStreet or equivalent.
Demonstrated ability to coach, mentor, and develop employees while driving accountability and operational excellence.
Long hours sometimes required.
Medium to heavy work, exerting up to 75 pounds of force occasionally and/or up to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.
Ability to stand and walk for extended periods of time.
Ability to work in varying temperatures, including kitchens, freezers, loading docks, and outdoor areas.
Ability to operate stewarding equipment and inspect work areas throughout the property.
Must be able to effectively communicate both verbally and in writing.
Strong leadership and coaching skills.
Ability to train, motivate, and develop team members.
Ability to prioritize multiple projects and responsibilities simultaneously.
Strong organizational and time management skills.
Knowledge of food safety, sanitation standards, and OSHA regulations.
Knowledge of chemical handling procedures and safety requirements.
Ability to maintain confidentiality regarding hotel operations and employee matters.
Must maintain a professional appearance and demeanor at all times.
Ability to work flexible schedules including weekends, holidays, mornings, evenings, and overnight shifts as business demands require.
Must be able to interact professionally with guests, employees, and managers throughout the hotel.
Comply with Highgate Hotel Standards and regulations to ensure safe and efficient hotel operations.
Must be able to understand and apply complex information, data, etc., from various sources to meet appropriate objectives.
Must be able to cross-train in other hotel-related areas.

Nice To Haves

Previous experience managing stewarding operations in a union environment preferred.

Responsibilities

Maintain the highest standards of cleanliness and sanitation throughout the hotel.
Support all Food & Beverage operations through efficient stewarding leadership.
Foster a culture of teamwork, accountability, and professionalism.
Ensure compliance with all safety, sanitation, and operational standards.
Provide exceptional internal service to Culinary, Banquets, In-Room Dining, The Street Bar, and all hotel departments.
Consistently demonstrate leadership behaviors aligned with The Newbury Boston standards and values.
Recruit, train, coach, and develop Stewarding employees.
Conduct departmental training programs.
Conduct daily lineups and departmental meetings.
Complete performance evaluations and coaching discussions.
Administer corrective action when necessary.
Maintain positive employee relations and promote teamwork throughout the department.
Ensure all employees follow hotel policies and procedures.
Manage all daily stewarding activities throughout the property.
Ensure proper cleaning and sanitation of: Kitchen equipment, China, Glassware, Silverware, Pots and pans, Food preparation areas, Storage rooms, Walk-ins and freezers, Loading dock areas, Garbage rooms.
Ensure all cleaning schedules are completed according to established standards.
Conduct regular inspections of all stewarding areas.
Maintain organization and cleanliness throughout back-of-house operations.
Ensure compliance with all local, state, and federal health regulations.
Maintain Food Safety and Sanitation standards throughout the property.
Monitor chemical storage, labeling, and usage procedures.
Ensure proper use of personal protective equipment (PPE).
Investigate workplace accidents and implement corrective actions.
Promote a culture of safety awareness and accident prevention.
Maintain all stewarding equipment in proper operating condition.
Coordinate repairs with Engineering.
Monitor dish machine temperatures and sanitation levels.
Ensure proper operation of: Dish machines, Floor scrubbers, Pressure washers, Recycling equipment, Kitchen cleaning equipment.
Manage equipment replacement recommendations and requisitions.
Maintain accurate inventory levels for: Chemicals, Cleaning supplies, Stewarding equipment, Smallwares, Operational supplies.
Conduct inventory counts.
Monitor supply usage and control costs.
Process requisitions and purchasing requests.
Work closely with Purchasing and Culinary leadership to maintain proper inventory levels.
Identify opportunities to improve efficiency and reduce waste.
Coordinate stewarding support for banquet and catering functions.
Ensure proper setup and breakdown support for all events.
Maintain banquet equipment inventories.
Support high-volume events, weddings, conferences, and special functions.
Ensure proper transportation, storage, and cleaning of banquet equipment.
Develop and manage departmental schedules.
Control labor costs and overtime.
Monitor departmental expenses.
Maintain productivity standards.
Support achievement of departmental and hotel financial objectives.
Review and approve payroll records.
Maintain employee schedules.
Maintain training documentation and departmental records.
Complete required reports and inspections.
Maintain compliance with company policies and procedures.
Assist with audits, inspections, and operational reviews.