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 improvement within stewarding operations. Standard Responsibilities: • Comply and adhere to all Rosewood company policies and hotel procedures. • Take on additional tasks within the scope of the role as required by business needs. • Act as a brand ambassador at all times and maintain brand integrity. • Reflect the company’s culture, vision, mission, and core values in daily actions and decisions. • Maintain awareness and application of Rosewood, Forbes, and LQA standards. • Support the adoption of systems, technology, and tools that improve operational efficiency. • Maintain effective communication within the outlet and across departments. • Identify training and development needs through daily interaction and observation. • Lead by example in appearance, behavior, and professional conduct. • Maintain a strong operational presence throughout all service periods. • Ensure compliance with hygiene, HACCP, and safety standards. • Follow all emergency procedures and operational protocols. • Protect the reputation of the hotel through professional and responsible conduct. Confidentialit

The posting lists responsibilities and leading/standard duties but does not include a distinct section labeled "Requirements", "Qualifications", or similar. No hard minimum qualifications are specified beyond general scope. Therefore, no explicit requirements are available.

Essential Duties and Responsibilities: Quality: maintain stewarding operations to brand standards; cleanliness and sanitation; cleaning schedules for equipment; sanitation of food contact surfaces; maintain areas; monitor dishwashing operations; proper operation and maintenance of stewarding machinery; regular inspections for hygiene/safety; coordinate deep cleaning; chemical handling and safety; pest prevention; equipment storage and distribution; support meetings/events with equipment setup/breakdown; maintain stock levels; monitor associate performance. Financial: manage costs and productivity; support budget and cost control; monitor chemical usage; control breakage/loss; inventory and counts; equipment replacement and purchasing; monitor utility consumption; schedule staff; control overtime; support capital expenditure; reduce repairs costs. Leading: direct Stewarding Supervisors and associates; maintain grooming and professionalism; daily briefings; onboarding and training; ongoing training in safety and operations; coaching and performance feedback; performance conversations; consistent supervision; address staffing challenges; discipline and performance management; foster interdepartmental collaboration; lead by example; maintain safe work environment; ensure adequate staffing; identify continuous improvement opportunities. Standard Responsibilities: comply with policies; take on tasks as needed; act as brand ambassador; reflect company culture; maintain awareness of Rosewood/Forbes/LQA standards; support systems/tools adoption; effective cross-department communication; identify training needs; lead by example; maintain operational presence; ensure hygiene/safety compliance; follow emergency procedures; protect hotel reputation.