Stewarding Manager – Hotel Operations

About the role

The Stewarding Manager will oversee all non‑cooking kitchen operations for Le Méridien Dubai, ensuring seamless dishroom, cleaning, and banquet support while maintaining high standards of guest and employee satisfaction.

Key responsibilities

• Manage daily kitchen utility functions, including dishroom, night cleaning, back‑dock cleaning and maintenance.
• Supervise non‑cooking staff such as dishwashers, kitchen helpers and utility employees.
• Coordinate banquet plating and food running with the Banquet Chef and Banquet Maitre‑d.
• Maintain inventories of china, glass, silverware and equipment, and ensure timely procurement within budget.
• Monitor supplies, tools, uniforms and equipment, and address any malfunctions.
• Interact with vendors and health‑department representatives to ensure compliance.
• Oversee employee scheduling, time‑keeping, payroll administration and adherence to food‑handling certifications.
• Enforce Food & Beverage policies, standards and sanitation procedures across all service areas.

Required profile

• High school diploma or GED with at least 4 years of relevant experience, OR a 2‑year degree in Hotel & Restaurant Management, Hospitality, Business Administration or related field with at least 2 years of experience.
• Proven experience in stewarding, dishroom operations or related food‑and‑beverage support functions.

Required skills

• Inventory management
• Budget and cost control
• Food safety and sanitation certification
• Vendor liaison
• Staff scheduling and payroll administration