Stewarding Manager

SUMMARY
Responsible for overseeing the daily operations of the Stewarding Department, ensuring the highest standards of cleanliness, sanitation, safety, and operational efficiency throughout all kitchen and food and beverage areas. Manages stewarding personnel, departmental scheduling, payroll, equipment and supply inventories, and banquet-related logistics. Oversees waste management operations, including proper trash disposal, compactor usage, dumpster rotation, and coordination of waste collection. Works closely with the Executive Chef and Food & Beverage leadership to maintain operational standards, control expenses, and support the delivery of “World Class” service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Departmental Operations & Sanitation
• Oversee daily stewarding operations, ensuring all kitchens, dishwashing areas, storage rooms, and designated back-of-house areas are maintained to the highest standards of cleanliness and sanitation.
• Ensure compliance with all applicable health department regulations, food safety standards, and resort sanitation, safety, and security policies.
• Establish and maintain daily, weekly, and monthly cleaning schedules, including deep-cleaning assignments.
• Ensure proper cleaning, sanitizing, storage, and handling of china, glassware, silverware, kitchen equipment, and utensils.
• Monitor the proper use, storage, and inventory of cleaning chemicals and sanitation supplies, ensuring compliance with established safety procedures.
• Ensure dishwashing equipment and other stewarding equipment are properly operated, cleaned, and maintained.
• Identify equipment deficiencies and coordinate necessary repairs and preventative maintenance with the Engineering Department.
• Conduct regular inspections of stewarding areas, kitchens, and designated back-of-house spaces to ensure cleanliness, organization, and operational readiness.

Inventory Management & Purchasing
• Oversee and maintain accurate inventories of kitchen equipment, china, glassware, silverware, and other stewarding supplies.
• Conduct regular physical inventories, monitor inventory levels, and maintain accurate records of equipment and supply availability.
• Monitor breakage, loss, and damage of china, glassware, silverware, and equipment, implementing appropriate controls to minimize replacement costs.
• Coordinate purchasing and replenishment of cleaning supplies and stewarding supplies with the Executive Chef.
• Ensure all equipment and supplies are properly organized, stored, maintained, and readily accessible to support daily operations.
• Monitor departmental supply usage and identify opportunities to improve efficiency and control expenses.

Waste Management & Forklift Operations
• Oversee daily waste management operations, ensuring proper trash disposal, waste segregation, compaction, and organization of designated waste collection areas.
• Ensure all waste is disposed of in the appropriate designated containers, including proper separation of cardboard, recyclables, and general waste.
• Monitor trash compactors and waste disposal equipment to ensure proper operation, safe usage, and efficient waste management.
• Obtain and maintain the required forklift operator certification and authorization to safely operate resort equipment in accordance with established safety procedures.
• Operate the forklift, as authorized, to assist with the rotation and repositioning of dumpsters throughout the day, ensuring empty dumpsters are accessible and available for continued waste disposal.
• Coordinate and assist with the proper placement and positioning of dumpsters for scheduled municipal waste collection, ensuring compliance with city regulations and collection requirements.
• Monitor waste collection schedules and ensure dumpsters are positioned correctly and within required timeframes to prevent missed collections, violations, or municipal fines.
• Maintain cleanliness, organization, and sanitation of dumpster areas, waste collection spaces, and surrounding back-of-house areas.
• Train and monitor team members on proper waste segregation, trash compaction, recycling procedures, and safe waste disposal practices.
• Communicate waste management concerns, equipment malfunctions, or collection issues to the appropriate departments in a timely manner.

Staff Management & Payroll
• Supervise, train, develop, and evaluate stewarding personnel to ensure departmental standards and operational expectations are consistently met.
• Prepare and manage weekly departmental schedules based on operational needs, anticipated business levels, and established labor guidelines.
• Monitor daily staffing levels and make necessary adjustments to maintain operational efficiency and labor productivity.
• Review, verify, and approve employee timecards, ensuring accurate timekeeping, proper payroll coding, and timely submission in accordance with resort policies.
• Monitor employee attendance, punctuality, overtime, and compliance with established scheduling and payroll procedures.
• Conduct departmental training on sanitation, equipment handling, chemical safety, waste management, and proper stewarding procedures.
• Provide ongoing coaching, performance feedback, and corrective action when necessary, in coordination with Human Resources and the Executive Chef.
• Ensure team members adhere to resort grooming, uniform, conduct, safety, and service standards.
• Promote a positive, productive, and accountable work environment.

Banquet & Operational Support
• Coordinate the availability, preparation, and distribution of china, glassware, silverware, and equipment required for banquet functions and special events.
• Work closely with the Banquet, Culinary, and Food & Beverage teams to anticipate equipment and supply needs based on event schedules and business levels.
• Coordinate the scheduling and logistics of banquet-related equipment.
• Ensure proper handling, transportation, storage, and return of banquet equipment and event materials.
• Monitor equipment availability and coordinate replenishment or redistribution of supplies as needed to support all food and beverage outlets.
• Assist with special projects, operational initiatives, and additional departmental responsibilities as assigned by the Executive Chef or Food & Beverage leadership.

Qualifications

EDUCATION / EXPERIENCE
•    Minimum of 3 years of stewarding experience in a hotel, resort, or high-volume food and beverage operation required.
•    Previous supervisory or management experience in stewarding or a related hospitality operation strongly preferred.
•    Four-year degree in Hospitality Management or a related business field preferred.
•    Knowledge of food safety, sanitation regulations, cleaning procedures, and commercial kitchen operations.
•    Experience managing china, glassware, silverware, equipment inventories, and departmental supply controls.
•    Knowledge of waste management procedures, and trash compactor operations preferred.
•    Must obtain and maintain required forklift operator certification and resort authorization to operate designated equipment.
•    Experience with employee scheduling, timekeeping, payroll administration, and labor management.
•    Strong organizational, leadership, problem-solving, and communication skills.
•    Ability to prioritize multiple responsibilities in a fast-paced hospitality environment.
•    Must be fluent in English (read, write, and speak).
•    Spanish and Creole language skills are a plus.
•    Proficient in Microsoft Office Suite; advanced Microsoft Excel skills preferred.
 

PHYSICAL REQUIREMENTS
•    Frequently required to stand, walk, bend, reach, push, pull, and perform tasks in kitchen, storage, and outdoor operational areas.
•    Frequently required to use hands to handle or operate tools, equipment, and supplies.
•    Must be able to lift, push, and pull up to 50 pounds.
•    Must be able to safely operate designated equipment, including forklifts, upon completion of required training, evaluation, and authorization.
•    Must be able to work a flexible schedule, including weekends, holidays, and varying shifts based on operational needs.
 

WORK ENVIRONMENT
•    Work is performed in commercial kitchens, dishwashing areas, storage rooms, loading docks, waste collection areas, and other indoor and outdoor resort operational spaces.
•    Exposure to moderate to high noise levels, varying temperatures, wet surfaces, cleaning chemicals, and moving equipment.
•    Requires adherence to all established safety procedures and the proper use of personal protective equipment.
•    Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.