Steward Manager – Hotel Stewarding Operations

About the role

The Steward Manager leads the hotel’s stewarding and kitchen utility operations, ensuring the highest standards of cleanliness, sanitation, safety and operational efficiency. This full‑time position oversees dishwashing, kitchen cleaning, banquet support, inventory control, waste management and back‑of‑house sanitation across all Food & Beverage outlets.

Key responsibilities

• Oversee daily stewarding operations, including dishwashing, kitchen cleaning schedules, back‑dock maintenance and waste disposal.
• Maintain adequate supplies of china, glassware, silverware, utensils, chemicals, uniforms and cleaning materials.
• Monitor and manage inventory levels of kitchen equipment, small wares and operational supplies, reporting shortages or damages.
• Ensure all food transport, holding, cleaning and stewarding equipment are in proper working condition.
• Conduct routine inspections of kitchens, storage facilities and back‑of‑house areas to ensure compliance with hygiene and safety standards.
• Coordinate stewarding support for special events, banquets and hotel functions.
• Lead, supervise and motivate the stewarding team, providing coaching, briefings and performance feedback.
• Foster a culture of teamwork, accountability and continuous improvement.

Required profile

• Proven experience leading a stewarding or back‑of‑house team in a hotel or large food‑service environment.
• Strong knowledge of food safety, hygiene and sanitation regulations.
• Ability to manage inventory, supplies and equipment efficiently.
• Excellent organizational and inspection skills to maintain operational standards.
• Effective communication and team‑building abilities.

Required skills