Stewarding Manager – Kitchen Operations

About the role

The Stewarding Manager oversees daily kitchen utility operations, including dishroom, night cleaning, back‑dock maintenance, banquet plating and food running. Reporting to senior F&B leadership, the role ensures smooth, cost‑effective service while maintaining high standards of hygiene and guest satisfaction.

Key responsibilities

• Supervise dishroom shifts, utility staff and ensure proper breakdown procedures for banquets, restaurants and room service.
• Manage inventory of china, glass, silver, smallware and supplies; conduct regular counts and purchase within budget.
• Coordinate banquet plating and food running with the Banquet Chef and Maitre‑d’.
• Order and control necessary supplies, equipment, tools and uniforms for the team.
• Monitor budgets, operating statements and payroll; administer payroll and track attendance.
• Ensure compliance with food handling, sanitation certifications and all F&B policies.

Required profile

• High school diploma or GED with at least 4 years of experience in procurement, food‑and‑beverage or related areas.
• Or a 2‑year degree in Hotel & Restaurant Management, Hospitality or Business Administration with at least 2 years of relevant experience.