Veterans Preferred – Stewarding Manager Position Available In Charleston, South Carolina

Job Description:

Military Veterans are Encouraged to Apply. -The Stewarding Managersupports the Culinary Leadership in overseeing the daily operationsof the stewarding department, ensuring the highest standards ofcleanliness, sanitation, and organization in all kitchen andback-of-house areas. This role is responsible for managing thestewarding team, maintaining inventory, and ensuring compliancewith safety and hygiene regulations to support the culinary andfood & beverage teams in delivering exceptional guestexperiences.

Key Responsibilities:

Stewarding Operations & Sanitation:

Supervise daily stewarding activities, ensuring all kitchen andback-of-house areas meet health and sanitation standards (OSHA,HACCP). Oversee dishwashing operations, ensuring efficient workflow andproper handling of dishware, glassware, and utensils. Maintain and enforce cleaning procedures for all kitchenequipment, ensuring compliance with resort and regulatorystandards. Monitor the proper disposal of waste and recyclables,supporting sustainability initiatives.

Team Management & Training:

Supervise and train stewarding staff in cleaning procedures,safety protocols, and equipment usage. Assist with hiring, scheduling, and performance evaluations tomaintain a high-performing team. Foster a positive work environment that promotes teamwork andefficiency.

Inventory & Equipment Maintenance:

Assist in managing inventory of cleaning supplies, chemicals,and kitchen equipment. Conduct routine inspections to ensure dish machines, potwashers, and kitchen tools are in working order. Coordinate with Engineering and vendors for repairs andmaintenance when needed.

Collaboration & Support:

Work closely with the culinary, banquet, and food & beverageteams to ensure smooth operations. Support banquet and event operations by ensuring proper setupand breakdown of dishware and kitchen equipment. Communicate effectively with other departments to addressoperational needs.

Qualifications:

Qualifications & Experience:

2-3 years of experience in a stewarding supervisory ormanagement role in a hotel, resort, or high-volume F&Boperation. Strong knowledge of sanitation regulations, dishwashingprocedures, and kitchen equipment maintenance. Experience in team leadership, scheduling, and stafftraining. Ability to work in a fast-paced, high-pressure environment,including nights, weekends, and holidays as needed. Excellent organizational and communication skills. Proficiency in Microsoft Office and familiarity with inventorymanagement systems preferred. Must be able to lift, pull, and push > /= 50 pounds “All qualified candidates will receive consideration for employmentwithout regard to race, color, religion, sex, sexual orientation,gender identity, national origin, disability or protected veteranstatus.”