Stewarding Manager
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About The Position
Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to the following: Provide hands-on leadership and direction to the stewarding team, ensuring consistent execution of daily operations with professionalism and efficiency. Oversee and ensure proper use and maintenance of all dishwashing and kitchen cleaning equipment. Ensure all kitchen and service areas are consistently clean, organized, and compliant with local health and safety regulations. Develop, train, and manage stewarding staff, including scheduling, coaching, and continuous improvement initiatives. Maintain effective communication and collaboration with the culinary and food & beverage teams to ensure smooth service execution and timely support. Manage inventory and par levels of stewarding supplies, including chemicals, cleaning tools, silverware, glasses, china and kitchen small wares and place timely orders as required. Monitor and reduce breakage, loss, and misuse of chinaware, flatware, and kitchen equipment. Lead and oversee proper sanitation procedures, including DOH compliance, and conduct routine inspections to uphold hygiene standards. Ensure all dishware, silverware, glassware, and kitchen utensils are cleaned, sanitized, and stored appropriately. Maintain cleanliness and safety of all stewarding areas, including floors, equipment, storage rooms. Maintain departmental documentation, logs, and checklists as required for audits and inspections. Participate in daily briefings and departmental meetings and contribute to hotel-wide sustainability and efficiency initiatives. Perform other duties and projects as assigned by the Executive Chef.
