Stewarding Supervisor

EXCHANGE HOTELS MANAGEMENT•Fort Worth, TX

8d•Onsite

About The Position

The Stewarding Supervisor oversees daily stewarding operations to ensure cleanliness, sanitation, and organization across the hotel’s food and beverage areas. The position leads stewarding team members, supports Culinary and Banquet operations, maintains compliance with health and safety regulations, and helps provide safe, efficient, and well-supported kitchen and event environments. The supervisor works with Culinary, Banquets, F&B Outlets, and hotel leadership to support seamless operations and Hotel Drover’s Legendary Hospitality.

Requirements

Minimum of 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.
Ability to stand, walk, bend, reach, twist, and move for extended periods.
Must be able to regularly lift, carry, and move up to 50 lbs.
Ability to work in hot, cold, wet, or slippery environments, including kitchens, walk-ins, and dish areas.
Ability to safely move across uneven or slippery surfaces.

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 are cleaned and maintained according to applicable health and safety regulations.
Monitor and document water temperatures and chemical levels for dishwashing and sanitation systems.
Operate, monitor, and maintain stewarding equipment, including 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 business levels require.
Ensure clean china, glassware, silverware, and kitchen equipment are stocked, stored, and returned to designated locations.
Provide cooks and kitchen staff with the 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 clean and organized 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.