Stewarding Manager

Job Summary The Stewarding Manager is responsible for overseeing the hotel's stewarding operations to ensure the highest standards of cleanliness, sanitation, safety, and operational efficiency across all food and beverage outlets, kitchens, and back-of-house areas. This role supports culinary and service teams by managing dishwashing operations, equipment maintenance, chemical usage, waste management, and compliance with health and safety regulations. Key Responsibilities Operations & Sanitation Manage daily stewarding operations, including dishwashing, pot washing, kitchen cleaning, and waste disposal Ensure all kitchens, storage areas, and back-of-house facilities meet hotel standards and health code requirements Implement and monitor sanitation programs in compliance with local, state, and federal regulations along with Hyatt's corporate standards Conduct regular inspections and corrective actions to maintain cleanliness and safety in both BOH and FOH areas and for contracted services Leadership & Team Management Recruit, train, schedule, and supervise stewarding staff Develop staff through training on hygiene, equipment use, safety procedures, and productivity standards Maintain proper staffing levels to support banquet functions, restaurants, and events Enforce hotel policies, disciplinary procedures, and performance standards Equipment & Inventory Management Oversee the proper use, cleaning, and maintenance of all stewarding equipment and machinery. Coordinate with Engineering for timely repairs and preventive maintenance. Manage inventory and ordering of cleaning chemicals, dishware, flatware, glassware, and smallwares Control breakage, loss, and chemical usage to meet budget targets. Review and organize equipment requisitions for banquets, culinary and outlets Health, Safety & Compliance Ensure full compliance with HACCP, OSHA, hotel and local health department standards Lead safety training programs and incident prevention initiatives Ensure proper handling, storing, refilling and inventory of chemicals and cleaning supplies Support and lead health inspections and audits Budget & Cost Control Prepare and manage stewarding needs and along with forecasting staffing levels Monitor labor and supply costs, implementing cost-control measures where appropriate Collaboration & Support Work closely with the Executive Chef and F&B leadership to support operational needs Provide stewarding support for banquets, catering, and special events Participate in departmental meetings and planning sessions

Pay:

From $55,000.00 per year

Work Location:

In person