Stewarding Supervisor

Tommy Bahama Miramonte Resort & Spa•Indian Wells, CA

3d•$20 - $21

About The Position

The Stewarding Supervisor assists with the daily supervision of stewarding operations for restaurant and banquet services. The role supervises and supports the stewarding team and helps ensure kitchen, dining, banquet, back-of-house, and stewarding areas are clean, organized, safe, and compliant with health and sanitation standards. It requires leadership, communication, organization, sound judgment under pressure, and a commitment to excellent guest and staff service. The hourly rate is $19.50–$20.50.

Requirements

Knowledge of proper cleaning techniques, requirements, and equipment or machinery use.
Knowledge of proper chemical handling.
Ability to provide legible communication and direction.
Ability to think clearly and exercise good judgment in pressure situations.
Previous food and beverage experience, preferably in a leadership role.
Excellent communication and listening skills.
Ability to work under pressure.
Strong organization, prioritization, attention to detail, and problem-solving skills.
Mature, pleasant, courteous, cooperative, and enthusiastic team-player demeanor, with good human-relations skills.
Flexible availability, including weekends, evenings, and holidays.
Warm, attentive, and presentable manner, with commitment to high levels of customer service.

Responsibilities

Lead, train, mentor, and assign tasks to stewards, ensuring work is completed efficiently and on time.
Maintain the appearance, cleanliness, and organization of stewarding and back-of-house areas.
Wash and sanitize dishes, glassware, silverware, utensils, and cooking equipment, and ensure clean items are properly stored.
Clean and maintain kitchen and banquet areas, including floors, surfaces, and equipment.
Check workstations for supplies, organization, cleanliness, and mechanical problems, and direct personnel to correct deficiencies.
Monitor stewarding supplies, work, storage, and surrounding areas; report and promptly correct apparent safety hazards.
Maintain activity reports and a daily log of events.
Communicate kitchen and restaurant service needs throughout the shift and ensure requirements are met.
Assist stewarding staff with their duties to maintain cleanliness and service standards.
Oversee the maintenance and proper storage of kitchen and banquet equipment, including dishwashers, utensils, and glassware.
Assist with setting up, serving, and breaking down banquet events according to event specifications.
Help maintain inventory of cleaning supplies and kitchen tools, communicate inventory needs to management, and order supplies as necessary.
Ensure staff follow food safety, hygiene, equipment-use, and cleaning-chemical handling practices.
Collaborate with kitchen and front-of-house teams and communicate issues or needs to management.
Maintain cleanliness and organization that enhance the guest experience, and respond courteously and efficiently to guest and staff questions or problems.