Stewarding Supervisor

The Stewarding Supervisor plays a critical role in maintaining cleanliness, ensuring safety, and contributing to the overall efficiency of the kitchen and dining operations. This role involves overseeing dishwashing operations, maintaining sanitation standards, managing equipment and supplies, and supporting food and beverage operations. This position requires an ability to lead others, focus on detail, and commitment to maintaining high standards of hygiene and safety in a fast-paced environment.

What You'll Be Doing:

• Lead and supervise the stewarding team by assigning tasks and ensuring that all areas of responsibility are covered during shifts.

• Monitor team member performance, provide on-the-job training, coaching, and feedback to ensure consistent service quality.

• Oversee the proper cleaning and sanitation of all dishes, glassware, flatware, pots, and kitchen equipment.

• Ensure dishwashing machines and cleaning equipment are operating efficiently and report any malfunctions to maintenance.

• Coordinate the cleaning of kitchen areas, storage spaces, and back-of-house areas to maintain a high level of cleanliness.

• Ensure that all team members follow proper safety procedures and hygiene protocols to prevent accidents and contamination.

• Monitor and enforce compliance with health department regulations, including food safety and sanitation guidelines.

• Assist with the inventory of cleaning supplies, chemicals, and equipment, ensuring that the department is well-stocked.

• Oversee the safe handling and storage of cleaning chemicals according to safety guidelines.

• Collaborate with the banquet, culinary, and outlet teams to ensure all necessary equipment, such as serving trays, glassware, and cutlery, is available and properly prepared for events.

• Assist with the setup and breakdown of event areas, coordinating with the banquet and culinary teams.

• Manage the return and storage of equipment after events, ensuring everything is accounted for and stored properly.

• Promote teamwork and encourage a positive work environment that fosters productivity and cooperation.

• Ability to carry on the day-to-day floor operation in the absence of an Executive Steward and/or Assistant Executive Steward

• Attend daily Banquet Event Order meetings when necessary and prepare Banquet Event Order set ups according to standard.

• Possess excellent communication skills, ensuring clear expectations and fostering a positive work environment.

• Ability to delegate tasks and monitor team performance, providing feedback and support to ensure high efficiency.

• Well-versed in the cleaning, maintenance, and organization of kitchen equipment, utensils, and dining areas.

• Knowledgeable of health and safety regulations, food safety standards, and proper sanitation procedures.

• Skilled in inventory management, ensuring that all kitchen and cleaning supplies are well-stocked and organized.

• High School Diploma or equivalent, preferred.

• Minimum 2-3 years of experience in a mid-volume stewarding operation within an upscale hotel or restaurant preferred.

• Ability to work in a fast-paced environment and manage time efficiently.

• Excellent time management skills with the ability to multitask and prioritize tasks efficiently.

• Physical ability to perform duties, including lifting heavy items, standing for long periods, and operating cleaning equipment.

• Flexibility to work varying shifts, including nights, weekends, and holidays, as needed.