Develop and implement efficient stewarding schedules and work assignments to ensure optimal coverage and resource allocation across all shifts
Maintain rigorous quality control standards by conducting regular inspections of dishes, glassware, utensils, and equipment to ensure they meet organizational specifications
Manage inventory levels of cleaning supplies, chemicals, and equipment; analyze usage patterns and make data-driven recommendations to optimize costs without compromising quality
Ensure strict compliance with food safety, hygiene, and sanitation regulations, including HACCP principles and local health department requirements
Coordinate with other departments (kitchen, dining, housekeeping) to understand operational needs and customize stewarding services accordingly
Identify operational challenges and implement innovative solutions to improve efficiency, reduce waste, and enhance overall performance
Monitor equipment maintenance schedules and coordinate repairs to minimize downtime and ensure all machinery operates safely and effectively
Conduct training sessions for new and existing staff on proper cleaning techniques, safety protocols, and customer service standards
Prepare and analyze performance reports, tracking key metrics such as turnaround times, breakage rates, and labor productivity
Foster an inclusive and empathetic workplace culture where team members feel valued, heard, and motivated to contribute their best work
Manage budget allocations for supplies and staffing, making decisive decisions that balance operational needs with financial constraints
Bachelor's degree in Hospitality Management, Business Administration, or related field; or equivalent professional experience in stewarding operations
Minimum 3-5 years of progressive experience in stewarding or food service operations, with at least 2 years in a supervisory or management capacity
Proven track record of successfully leading and developing teams in high-volume hospitality environments
Strong knowledge of food safety standards, hygiene protocols, and HACCP principles
Proficiency in inventory management systems and basic financial analysis
Excellent organizational and time management skills with the ability to prioritize multiple tasks efficiently
Outstanding communication and interpersonal skills with the ability to collaborate effectively across departments
Demonstrated problem-solving abilities and analytical mindset to identify operational improvements
Proficiency in Microsoft Office Suite (Word, Excel, Outlook) and familiarity with stewarding management software (preferred)
Food Safety Certification or equivalent qualification (preferred)
HACCP training or certification (preferred)
Ability to work flexible hours, including early mornings, evenings, and weekends as operational needs require
Physical capability to perform duties that may include standing for extended periods and lifting up to 25 pounds regularly
Strong commitment to maintaining a safe, clean, and inclusive work environment
