Stewarding Supervisor

CoralTree Hospitality•Indian Wells, CA

About The Position

The Stewarding Supervisor assists with the daily supervision of stewarding operations for restaurant and banquet services. The role supervises, trains, and supports stewards while ensuring that kitchen, dining, banquet, back-of-house, supply, and stewarding areas are clean, organized, safe, and compliant with sanitation standards. The supervisor communicates service needs between stewarding, kitchen, restaurant, and front-of-house teams, and helps ensure work is completed efficiently and according to specifications. The position also supports banquet setup, service, and breakdown; oversees cleaning and sanitizing dishes, utensils, equipment, and work areas; monitors equipment, supplies, and inventory; and reports or corrects safety hazards and operational deficiencies. The role calls for a courteous, service-oriented team leader who can communicate clearly, stay organized, and work effectively under pressure. The hourly rate is $19.50–$20.50.

Requirements

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

Responsibilities

Maintain the appearance, cleanliness, and organization of stewarding and back-of-house areas.
Prepare and maintain activity reports and a daily log of events.
Monitor stewarding supplies, work, storage, and surrounding areas; report and promptly correct apparent safety hazards.
Check workstations for adequate supplies, organization, cleanliness, and mechanical problems, and direct personnel to correct deficiencies.
Communicate kitchen and restaurant service needs to stewarding staff throughout the shift and ensure requirements are met according to specifications.
Assist stewarding staff with their duties to maintain cleanliness and service standards.
Lead, train, mentor, and assign tasks to stewards, ensuring responsibilities are completed efficiently and on time.
Wash and sanitize dishes, glassware, silverware, utensils, and cooking equipment, and ensure items are stored properly.
Clean and maintain kitchen and banquet areas, including floors, surfaces, and equipment.
Follow health and safety standards for cleaning and sanitizing areas and items used in food preparation and service.
Oversee the maintenance and proper storage of kitchen and banquet equipment, including dishwashers, utensils, and glassware.
Assist with setup, service, and breakdown of banquet events in accordance with 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 and hygiene practices, use equipment correctly, and handle cleaning chemicals safely.
Collaborate with kitchen and front-of-house teams, communicate issues and needs to management, and respond courteously and efficiently to guest and staff queries and problems.
Maintain cleanliness and organization that supports the guest experience and provides a high standard of customer service.