<p>The Stewarding Manager supports the Culinary Leadership in overseeing the daily operations of the stewarding department, ensuring the highest standards of cleanliness, sanitation, and organization in all kitchen and back-of-house areas. This role is responsible for managing the stewarding team, maintaining inventory, and ensuring compliance with safety and hygiene regulations to support the culinary and food & beverage teams in delivering exceptional guest experiences.</p> <p>Key Responsibilities:</p> <p>Stewarding Operations & Sanitation:</p> <ul> <li>Supervise daily stewarding activities, ensuring all kitchen and back-of-house areas meet health and sanitation standards (OSHA, HACCP). </li><li>Oversee dishwashing operations, ensuring efficient workflow and proper handling of dishware, glassware, and utensils. </li><li>Maintain and enforce cleaning procedures for all kitchen equipment, ensuring compliance with resort and regulatory standards. </li><li>Monitor the proper disposal of waste and recyclables, supporting sustainability initiatives. </li></ul> <p>Team Management & Training:</p> <ul> <li>Supervise and train stewarding staff in cleaning procedures, safety protocols, and equipment usage. </li><li>Assist with hiring, scheduling, and performance evaluations to maintain a high-performing team. </li><li>Foster a positive work environment that promotes teamwork and efficiency. </li></ul> <p>Inventory & Equipment Maintenance:</p> <ul> <li>Assist in managing inventory of cleaning supplies, chemicals, and kitchen equipment. </li><li>Conduct routine inspections to ensure dish machines, pot washers, and kitchen tools are in working order. </li><li>Coordinate with Engineering and vendors for repairs and maintenance when needed. </li></ul> <p>Collaboration & Support:</p> <ul> <li>Work closely with the culinary, banquet, and food & beverage teams to ensure smooth operations. </li><li>Support banquet and event operations by ensuring proper setup and breakdown of dishware and kitchen equipment. </li><li>Communicate effectively with other departments to address operational needs. </li></ul> <p>Qualifications & Experience:</p> <ul> <li>2-3 years of experience in a stewarding supervisory or management role in a hotel, resort, or high-volume F&B operation. </li><li>Strong knowledge of sanitation regulations, dishwashing procedures, and kitchen equipment maintenance. </li><li>Experience in team leadership, scheduling, and staff training. </li><li>Ability to work in a fast-paced, high-pressure environment, including nights, weekends, and holidays as needed. </li><li>Excellent organizational and communication skills. </li><li>Proficiency in Microsoft Office and familiarity with inventory management systems preferred. </li><li>Must be able to lift, pull, and push >/= 50 pounds </li></ul> <p>"All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status."</p>