Temporary Stewarding Manager

AccorHotel•New York, NY

15h•$85,000 - $85,000

About The Position

Provide hands-on leadership and direction to the stewarding team, ensuring consistent execution of daily operations with professionalism and efficiency. Oversee and ensure proper use and maintenance of all dishwashing and kitchen cleaning equipment. Ensure all kitchen and service areas are consistently clean, organized, and compliant with local health and safety regulations. Develop, train, and manage stewarding staff, including scheduling, coaching, and continuous improvement initiatives. Maintain effective communication and collaboration with the culinary and food & beverage teams to ensure smooth service execution and timely support. Manage inventory and par levels of stewarding supplies, including chemicals, cleaning tools, silverware, glasses, china and kitchen small wares and place timely orders as required Monitor and reduce breakage, loss, and misuse of chinaware, flatware, and kitchen equipment Lead and oversee proper sanitation procedures, including DOH compliance, and conduct routine inspections to uphold hygiene standards. Ensure all dishware, silverware, glassware, and kitchen utensils are cleaned, sanitized, and stored appropriately. Maintain cleanliness and safety of all stewarding areas, including floors, equipment, storage rooms Maintain departmental documentation, logs, and checklists as required for audits and inspections. Participate in daily briefings and departmental meetings and contribute to hotel-wide sustainability and efficiency initiatives. Perform other duties and projects as assigned by the Executive Chef.

Requirements

Minimum 2–3 years of stewarding Manager or supervisory experience in a luxury hotel, resort, or high-volume fine dining environment; previous managerial experience strongly preferred
Proven ability to lead, train, and develop a diverse team while maintaining a positive and professional work environment
Strong knowledge of sanitation standards, food safety, and Department of Health regulations
Exceptional organizational and time-management skills with the ability to prioritize multiple tasks in a fast-paced environment
Proficient in managing inventory systems, scheduling, and department budgets
Strong interpersonal, conflict resolution, and problem-solving abilities
Highly responsible, detail-oriented, and dependable with a strong commitment to cleanliness and safety
Physically fit and capable of standing for extended periods and lifting heavy equipment when needed
Proficiency with Microsoft Office and basic reporting systems (i.e., inventory tracking, scheduling software)
Flexibility to work a variety of shifts including evenings, weekends, and holidays based on operational needs
A passion for hospitality and a commitment to upholding The Plaza’s standard of excellence in service and cleanliness

Responsibilities

Provide hands-on leadership and direction to the stewarding team
Oversee and ensure proper use and maintenance of all dishwashing and kitchen cleaning equipment
Ensure all kitchen and service areas are consistently clean, organized, and compliant with local health and safety regulations
Develop, train, and manage stewarding staff, including scheduling, coaching, and continuous improvement initiatives
Maintain effective communication and collaboration with the culinary and food & beverage teams
Manage inventory and par levels of stewarding supplies
Monitor and reduce breakage, loss, and misuse of chinaware, flatware, and kitchen equipment
Lead and oversee proper sanitation procedures, including DOH compliance
Ensure all dishware, silverware, glassware, and kitchen utensils are cleaned, sanitized, and stored appropriately
Maintain cleanliness and safety of all stewarding areas
Maintain departmental documentation, logs, and checklists
Participate in daily briefings and departmental meetings
Contribute to hotel-wide sustainability and efficiency initiatives
Perform other duties and projects as assigned by the Executive Chef