Steward Supervisor

POSITION SUMMARY

Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education 
- Diploma or Degree in Hospitality Management, Hotel Management, or a related field preferred.
- Food Safety and Hygiene Certification required.
- HACCP knowledge and certification preferred.
- Occupational Health & Safety (OHS) knowledge is an advantage.
 

Experience
- Minimum 3–5 years of experience in stewarding, kitchen operations, or food and beverage support functions.
- At least 1–2 years in a supervisory role within a hotel, resort, restaurant, or large-scale catering operation.
- Previous experience in a 5-star luxury hotel or international hospitality brand is highly preferred.
- Experience managing stewarding operations in multiple outlets, banquets, and events.