Steward Manager

About the role

Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

Key responsibilities

• Orders and manages necessary supplies, ensuring workers have equipment, tools, and uniforms.
• Schedules events, programs, activities and work of kitchen staff.
• Conducts inventories of china, glass, silver, food, equipment and reports shortages.
• Inspects supplies, equipment and work areas to ensure efficient service and compliance with standards.
• Enforces proper cleaning routines for serviceware, equipment, floors and dish room machinery.
• Leads and supervises kitchen staff, maintaining productivity and fostering teamwork.
• Ensures compliance with food handling, sanitation standards and applicable regulations.
• Provides guidance, performance expectations and feedback to employees.

Required profile

• High school diploma or GED with 4 years experience in procurement, food & beverage, culinary or related area; OR a 2‑year degree in Hotel & Restaurant Management, Hospitality, Business Administration or related field with 2 years relevant experience.
• Demonstrated ability to manage day‑to‑day kitchen utility operations, supervise non‑cooking staff and maintain budgetary controls.