Stewarding Supervisor

The Dewberry Charleston•Charleston, SC

2d•Onsite

About The Position

The Stewarding Supervisor is responsible for leading the day-to-day stewarding operation, ensuring the highest standards of cleanliness, sanitation, organization, and operational readiness throughout all culinary and food & beverage areas. This role oversees the stewarding team while fostering a culture of teamwork, accountability, safety, and service excellence. The Stewarding Supervisor plays a vital role in supporting seamless restaurant, banquet, and hotel operations by maintaining impeccable back-of-house standards that reflect The Dewberry's commitment to luxury hospitality.

Requirements

Minimum of three years of stewarding, culinary, or kitchen operations experience, including at least one year in a supervisory or leadership role, preferably within a luxury hotel or upscale restaurant environment.
High school diploma or GED required; hospitality or culinary education preferred.
Thorough knowledge of food safety, sanitation procedures, chemical handling, and stewarding operations.
Demonstrated ability to lead, coach, and develop high-performing teams.
Strong organizational, communication, and time management skills with exceptional attention to detail.
Ability to prioritize multiple tasks while maintaining composure in a fast-paced environment.
Working knowledge of OSHA, DHEC, and food safety regulations.
Ability to lift up to 50 pounds and stand, bend, and walk for extended periods.
Flexibility to work evenings, weekends, and holidays based on business needs.
Commitment to delivering the exceptional standards of service and operational excellence synonymous with The Dewberry.

Nice To Haves

High school diploma/GED preferred.
hospitality or culinary education preferred.

Responsibilities

Lead, motivate, and develop the stewarding team while creating a positive, respectful, and inclusive work environment that reflects The Dewberry's values.
Supervise daily stewarding operations, assigning responsibilities and ensuring departmental priorities are executed efficiently.
Recruit, onboard, train, and coach stewarding teammates on departmental standards, sanitation practices, chemical handling, equipment operation, and workplace safety.
Conduct daily shift meetings to communicate priorities, reinforce service expectations, and promote teamwork.
Monitor teammate performance, provide coaching and recognition, and partner with Culinary leadership on performance management and development opportunities.
Foster a culture of accountability, professionalism, and continuous improvement.
Ensure all china, glassware, silverware, cookware, kitchen utensils, banquet equipment, and smallwares are cleaned, sanitized, organized, and available to support hotel operations.
Maintain proper inventory levels of cleaning chemicals, kitchen fuel, china, glassware, silverware, and operating supplies while minimizing waste and breakage.
Receive, inspect, and properly store deliveries in accordance with established food safety and inventory procedures.
Ensure proper labeling, storage, organization, and FIFO rotation of food and beverage products and supplies.
Coordinate with Culinary, Banquets, Restaurants, and Events to ensure operational readiness for all meal periods and functions.
Maintain the highest standards of cleanliness and sanitation throughout all kitchens, stewarding areas, storage rooms, dishwashing stations, loading docks, and back-of-house spaces.
Conduct routine inspections to ensure compliance with The Dewberry's standards as well as all applicable DHEC, OSHA, and food safety regulations.
Ensure all work areas, equipment, floors, drains, walls, and storage areas are maintained in a clean, safe, and organized condition.
Promote safe working practices and ensure all teammates properly utilize chemicals, personal protective equipment, and operating equipment.
Inspect dish machines and stewarding equipment daily, coordinating preventative maintenance and repairs as needed to minimize operational disruptions.
Partner closely with Culinary and Food & Beverage leadership to support exceptional guest experiences through efficient and well-executed stewarding operations.
Monitor labor productivity and staffing needs to ensure appropriate departmental coverage throughout each shift.
Identify opportunities to improve operational efficiency, organization, sustainability, and cost control.
Respond with urgency to operational needs while maintaining composure in a fast-paced luxury hospitality environment.
Consistently model professionalism, reliability, and a commitment to operational excellence.
Perform additional duties as assigned to support the overall success of the Culinary and Food & Beverage departments.