What are the responsibilities and job description for the STEWARDING MANAGER position at Wild Dunes Resort?
Summary
The Stewarding Manager supports the Culinary Leadership in overseeing the daily operations of the stewarding department, ensuring the highest standards of cleanliness, sanitation, and organization in all kitchen and back-of-house areas. This role is responsible for managing the stewarding team, maintaining inventory, and ensuring compliance with safety and hygiene regulations to support the culinary and food & beverage teams in delivering exceptional guest experiences.
Key Responsibilities:
Stewarding Operations & Sanitation:
- Supervise daily stewarding activities, ensuring all kitchen and back-of-house areas meet health and sanitation standards (OSHA, HACCP).
- Oversee dishwashing operations, ensuring efficient workflow and proper handling of dishware, glassware, and utensils.
- Maintain and enforce cleaning procedures for all kitchen equipment, ensuring compliance with resort and regulatory standards.
- 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 to maintain a high-performing team.
- Foster a positive work environment that promotes teamwork and efficiency.
Inventory & Equipment Maintenance:
- Assist in managing inventory of cleaning supplies, chemicals, and kitchen equipment.
- Conduct routine inspections to ensure dish machines, pot washers, and kitchen tools are in working order.
- Coordinate with Engineering and vendors for repairs and maintenance when needed.
Collaboration & Support:
- Work closely with the culinary, banquet, and food & beverage teams to ensure smooth operations.
- Support banquet and event operations by ensuring proper setup and breakdown of dishware and kitchen equipment.
- Communicate effectively with other departments to address operational needs.
Qualifications
Qualifications & Experience:
- 2-3 years of experience in a stewarding supervisory or management role in a hotel, resort, or high-volume F&B operation.
- Strong knowledge of sanitation regulations, dishwashing procedures, and kitchen equipment maintenance.
- Experience in team leadership, scheduling, and staff training.
- 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 inventory management systems preferred.
- Must be able to lift, pull, and push >/= 50 pounds
