Stewarding Supervisor

HOTEL DROVER•Fort Worth, TX

8d•Onsite

About The Position

The Stewarding Supervisor oversees daily stewarding operations to ensure high standards of cleanliness, sanitation, and organization across Hotel Drover’s food and beverage areas. The role supervises stewarding team members, supports Culinary and Banquet operations, and maintains compliance with health and safety regulations so kitchen and event environments are safe and efficient. The supervisor supports kitchen and event service by maintaining clean and properly stocked dishware and equipment, providing teams with needed supplies, and helping with plate-ups, buffet support, and transportation of equipment as business levels require. The position also monitors sanitation systems, maintains stewarding supplies and equipment, and works collaboratively with Culinary, Banquets, F&B outlets, and hotel leadership. Other duties may be assigned.

Requirements

Minimum 1–2 years of experience in stewarding, kitchen, or food and beverage operations in a high-volume hospitality environment.
Strong knowledge of sanitation, food safety, and health department standards.
Ability to communicate clearly, professionally, and respectfully with team members and leadership.
Strong attention to detail and ability to manage multiple priorities in a fast-paced environment.
Flexible schedule and availability to work evenings, weekends, and holidays.
Strong interpersonal and collaboration skills.
Embody the stated Core Values: Hit the Mark, Every time; Blaze New Trails; Spark Warmth; Be Intentional; Honor All; Do Right; Stay Curious.

Nice To Haves

At least 1 year of lead or supervisory experience.
Previous experience in a full-service hotel, luxury, or resort environment.
Experience supporting banquet and large-scale event operations.
Strong organizational, time management, and problem-solving skills.
Strong written and verbal communication skills.

Responsibilities

Supervise and direct stewarding team members during assigned shifts, ensuring efficient workflow and adherence to cleanliness and sanitation standards.
Ensure kitchen, banquet, buffet, and food service areas meet applicable federal, state, local, and hotel health and safety requirements.
Monitor and document water temperatures and chemical levels for dishwashing and sanitation systems.
Operate, monitor, and maintain dish machines, hand wash stations, pot-washing areas, and trash compactors.
Support Banquet and Culinary teams with plate-ups, buffet support, and transportation of equipment and supplies as needed.
Ensure clean china, glassware, silverware, and kitchen equipment are stocked, stored, and returned to designated locations.
Provide cooks and kitchen staff with tools, equipment, and supplies needed to support service execution.
Maintain adequate inventory of stewarding supplies, chemicals, and equipment; assist with ordering and inventory control as needed.
Maintain cleanliness and organization of work areas throughout the shift.
Build and maintain positive working relationships with Culinary, Banquets, F&B Outlets, and hotel leadership.
Perform other duties as assigned.