Stewarding Manager – Kitchen Operations Lead

About the role

The Stewarding Manager oversees daily kitchen utility operations, ensuring smooth dishroom, night‑cleaning, back‑dock, banquet plating and food‑running activities. Reporting to senior hospitality leadership, the role focuses on maintaining high guest and associate satisfaction while staying within budget.

Key responsibilities

• Manage day‑to‑day kitchen utility functions, including dishroom, night cleaning and back‑dock maintenance.
• Order and control supplies, equipment, tools and uniforms for all kitchen associates.
• Coordinate banquet plating and food running with the Banquet Chef and Maitre‑d'.
• Conduct inventories of china, glass, silver, food, equipment and liquor; report shortages.
• Enforce breakdown procedures for banquets, restaurants, room service and associate cafeteria.
• Ensure compliance with all Food & Beverage policies, safety standards, and applicable laws.
• Inspect supplies, equipment and work areas to maintain efficiency and standards.
• Oversee equipment repair, maintenance programs and dishroom equipment upkeep.
• Supervise shift operations, perform utility associate duties as needed, and manage budgets for supplies and inventories.

Required profile

• High school diploma or GED with at least 4 years of experience in procurement, food & beverage, culinary or related areas, OR a 2‑year degree in Hotel & Restaurant Management, Hospitality, Business Administration or a related field with at least 2 years of relevant experience.
• Proven ability to supervise non‑cooking kitchen staff such as dishwashers and kitchen helpers.
• Strong focus on guest and associate satisfaction while maintaining operational budgets.

Required skills

• Inventory management
• Equipment maintenance and repair
• Food safety compliance
• Procurement coordination