Job Description

• Provide hands-on leadership and direction to the stewarding team, ensuring consistent execution of daily operations with professionalism and efficiency.
• Oversee and ensure proper use and maintenance of all dishwashing and kitchen cleaning equipment.
• Ensure all kitchen and service areas are consistently clean, organized, and compliant with local health and safety regulations.
• Develop, train, and manage stewarding staff, including scheduling, coaching, and continuous improvement initiatives.
• Maintain effective communication and collaboration with the culinary and food & beverage teams to ensure smooth service execution and timely support.
• Manage inventory and par levels of stewarding supplies, including chemicals, cleaning tools, silverware, glasses, china and kitchen small wares and place timely orders as required
• Monitor and reduce breakage, loss, and misuse of chinaware, flatware, and kitchen equipment
• Lead and oversee proper sanitation procedures, including DOH compliance, and conduct routine inspections to uphold hygiene standards.
• Ensure all dishware, silverware, glassware, and kitchen utensils are cleaned, sanitized, and stored appropriately.
• Maintain cleanliness and safety of all stewarding areas, including floors, equipment, storage rooms
• Maintain departmental documentation, logs, and checklists as required for audits and inspections.
• Participate in daily briefings and departmental meetings and contribute to hotel-wide sustainability and efficiency initiatives.
• Perform other duties and projects as assigned by the Executive Chef.

Compensation: $85,000.00 - $90,000.00 - Annual Salary

Qualifications

• Minimum 2–3 years of stewarding Manager or supervisory experience in a luxury hotel, resort, or high-volume fine dining environment; previous managerial experience strongly preferred
• Proven ability to lead, train, and develop a diverse team while maintaining a positive and professional work environment
• Strong knowledge of sanitation standards, food safety, and Department of Health regulations
• Exceptional organizational and time-management skills with the ability to prioritize multiple tasks in a fast-paced environment
• Proficient in managing inventory systems, scheduling, and department budgets
• Strong interpersonal, conflict resolution, and problem-solving abilities
• Highly responsible, detail-oriented, and dependable with a strong commitment to cleanliness and safety
• Physically fit and capable of standing for extended periods and lifting heavy equipment when needed
• Proficiency with Microsoft Office and basic reporting systems (i.e., inventory tracking, scheduling software)
• Flexibility to work a variety of shifts including evenings, weekends, and holidays based on operational needs
• A passion for hospitality and a commitment to upholding The Plaza’s standard of excellence in service and cleanliness

Additional Information

All your information will be kept confidential according to EEO guidelines.