Stewarding Manager

Job Summary The Stewarding Manager oversees the day-to-day operation of the Stewarding Department, ensuring the highest standards of cleanliness, sanitation, hygiene, equipment maintenance, and operational support are consistently maintained in line with Rosewood brand standards and the expectations of an ultra-luxury environment. A strong operational presence is maintained across all kitchens, restaurants, bars, meeting and events operations, and back-of-house areas to ensure seamless support of hotel operations. Close coordination is maintained with Culinary, Food & Beverage, Engineering, Housekeeping, and other departments to ensure efficient operational flow and compliance with hygiene and food safety standards. Ownership is demonstrated in maintaining departmental standards, supporting team performance, managing stewarding resources, and ensuring all stewarding operations are executed with consistency, discipline, and efficiency. Accountability includes operational excellence, cleanliness, food safety compliance, associate development, cost control, and support of overall hotel performance. Essential Duties and Responsibilities Quality: - Maintain stewarding operations in line with Rosewood brand standards, Forbes standards, LQA requirements, HACCP, and local health regulations. - Ensure the highest standards of cleanliness and sanitation throughout all kitchens, stewarding areas, restaurants, bars, banquet facilities, and back-of-house areas. - Maintain proper cleaning schedules for all kitchen equipment, utensils, cookware, crockery, cutlery, glassware, and operating equipment. - Ensure all food contact surfaces are cleaned and sanitized according to established procedures. - Maintain cleanliness of dishwashing areas, waste rooms, loading docks, storage areas, and refuse collection points. - Monitor dishwashing operations to ensure proper handling, sanitation, and storage of operating equipment. - Ensure all stewarding machinery is operated correctly and maintained in excellent working condition. - Conduct regular inspections to ensure compliance with hygiene, sanitation, and safety standards. - Coordinate deep cleaning schedules across all culinary and food & beverage outlets. - Ensure proper chemical handling, storage, and usage in accordance with safety standards. - Maintain pest prevention standards through proper sanitation and waste management. - Ensure all operating equipment is stored, maintained, and distributed efficiently. - Support all meetings and event operations with required equipment setup and breakdown. - Ensure sufficient stock levels of operating equipment are maintained to support business requirements. - Monitor associate performance to ensure consistency, productivity, and adherence to departmental standards. Financial: - Maintain awareness of departmental operating costs and stewarding productivity. - Support achievement of departmental budget and cost control objectives. - Monitor chemical consumption and implement cost-saving initiatives where appropriate. - Control breakage, loss, and misuse of operating equipment. - Maintain inventory of operating equipment, chemicals, uniforms, and stewarding supplies. - Participate in regular inventory counts and investigate variances. - Coordinate equipment replacement and purchasing requirements. - Monitor utility consumption related to stewarding operations and support sustainability initiatives. - Ensure efficient scheduling of stewarding associates according to business demands. - Control overtime and labor productivity while maintaining operational standards. - Support capital expenditure planning for stewarding FF&E and OS&E - Ensure proper maintenance reduces unnecessary repair and replacement costs. Leading: - Provide daily direction and operational support to Stewarding Supervisors and associates. - Maintain grooming, behavior, and professional standards across the department. - Conduct daily departmental briefings and communicate operational priorities. - Maintain onboarding standards and support training of new associates. - Maintain ongoing training in food safety, HACCP, chemical handling, machinery operation, and safe working practices. - Develop associates through coaching, mentoring, and regular performance feedback. - Conduct job conversations and support performance reviews where required. - Maintain consistency in supervision, delegation, and follow-up across all shifts. - Address operational and staffing challenges promptly and effectively. - Support discipline and performance management in line with hotel procedures. - Foster teamwork between Stewarding, Culinary, Food & Beverage, Housekeeping, Engineering, and all operating departments. - Lead by example through visible presence, professionalism, and operational discipline. - Promote a positive, respectful, and safe working environment. - Ensure adequate staffing levels are maintained for all operational periods. - Identify opportunities for continuous improvemen

Essential Duties and Responsibilities include: Maintain stewarding operations in line with Rosewood brand standards, Forbes standards, LQA requirements, HACCP, and local health regulations; ensure highest standards of cleanliness and sanitation across kitchens, stewarding areas, restaurants, bars, banquet facilities, and back-of-house areas; maintain cleaning schedules for kitchen equipment and dining ware; ensure proper cleaning and sanitization of all food contact surfaces; manage dishwashing areas, waste rooms, storage, and refuse collection; monitor dishwashing operations for sanitation and storage of equipment; ensure stewarding machinery is properly operated and maintained; conduct regular inspections for hygiene, sanitation, and safety compliance; coordinate deep cleaning across culinary and food & beverage outlets; ensure proper chemical handling and storage; maintain pest prevention through sanitation and waste management; ensure equipment is stored, maintained, and distributed efficiently; support event operations with equipment setup and breakdown; maintain sufficient stock levels of operating equipment; monitor associate performance for consistency and productivity; monitor departmental costs and productivity; support achievement of budgets and cost control; monitor chemical consumption and implement cost-saving measures; control breakage, loss, and misuse of equipment; maintain inventory of equipment, chemicals, uniforms, and supplies; participate in regular inventory counts and investigate variances; coordinate equipment replacement and purchasing; monitor utility consumption related to stewarding and support sustainability; ensure efficient scheduling of associates; control overtime and labor productivity; support capital expenditure planning for stewarding FF&E and OS&E; ensure proactive maintenance to reduce repair costs; provide daily direction to Supervisors and associates; uphold grooming, behavior, and professional standards; conduct daily briefings and communicate priorities; maintain onboarding and training standards; provide ongoing training in food safety, HACCP, chemical handling, equipment operation, and safe practices; develop staff through coaching and feedback; conduct performance conversations and reviews; ensure consistency in supervision and follow-up; address operational and staffing challenges promptly; support discipline and performance management per hotel procedures; foster collaboration with Culinary, F&B, Housekeeping, Engineering and other departments; lead by example with professionalism and operational discipline; promote a positive, respectful, and safe working environment; ensure adequate staffing for all shifts; identify opportunities for continuous improvement.