Stewarding Floor Supervisor

ASM Global; Toronto; On-site; CAD 80,000 - 100,000; Full time

Job summary

A global event management company is seeking a Stewarding Floor Supervisor in Toronto, Ontario. This role is vital for overseeing cleanliness and safety in stewarding and back-of-house support areas. Responsibilities include supervising staff, ensuring compliance with health regulations, and supporting inventory management. Candidates should have a minimum of Grade 12 education and two years’ experience in hospitality. The position offers an hourly wage of $24.00, with potential for training and career growth in a dynamic environment.

Qualifications

• Minimum two (2) years’ experience in hospitality or stewarding, preferably in a convention centre, stadium, or large hotel environment.
• Experience supervising or leading a stewarding or back-of-house cleaning team.

Responsibilities

• Supervise stewards on shift, providing clear direction and monitoring performance.
• Ensure all cleaning and dishwashing activities meet safety and sanitation standards.
• Lead health and safety activities within stewarding areas.

Skills

Strong leadership skills with the ability to supervise

Knowledge of sanitation practices

Communication skills

Organizational skills with attention to detail

Ability to train others in safe work habits

Education

Grade 12 education with training in hospitality services

Job description

Stewarding Floor Supervisor

The Stewarding Floor Supervisor is responsible for overseeing the cleanliness, sanitation, and safe operation of all stewarding and back-of-house support areas at Rogers Centre. This is a supervisory role that provides direction and oversight to bargaining unit staff and does not perform bargaining unit work, except for instruction/management training, unexpected legitimate and immediate needs, emergencies, or when regular employees are not available, as permitted under the applicable collective agreement. The role works collaboratively with the Culinary Management team to ensure all dishwashing, cleaning, and equipment support functions meet Legends’ standards and applicable health and safety regulations.

Compensation

Hourly Wage: $24.00

Vacancy Status

This posting is for a new vacancy.

LEGENDS GLOBAL

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated solution of premium services through our white-label approach.

Our network spans more than 450 venues worldwide, hosting 20,000 events and welcoming 165 million guests annually. Our expertise includes feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking of world-class live events.

The Legends Global culture is built on respect, ambitious thinking, collaboration, and bold action. We are committed to an inclusive environment where team members can be authentic, make an impact, and grow their careers.

Winning is an everyday mindset at Legends Global. We succeed together as one unified team.

Duties & Responsibilities

• Supervise stewards on shift, providing clear direction, assigning work, and monitoring performance to ensure all stewarding tasks are completed to standard and on time, without regularly performing bargaining unit tasks.
• Maintain an accurate inventory of stewarding equipment, materials, and supplies, and identify replenishment needs for approval and ordering through Culinary Management.
• Conduct and oversee scheduled inventories of stewarding materials, tools, equipment, and cleaning chemicals, ensuring records are accurate and complete.
• Ensure all cleaning, dishwashing, waste handling, and equipment/supply distribution activities carried out by stewards meet company standards and local health regulations.
• Coordinate ordering of required stewarding supplies and chemicals through the Executive Chef and/or Executive Sous Chef, based on usage and inventory levels.
• Lead health and safety activities within stewarding areas; promote a safety culture by encouraging staff to report hazards and ensuring prompt corrective action and documentation.
• Train and coach stewards in safe and efficient methods of work, including proper use of equipment, cleaning agents, tools, and PPE, in line with OHSA, WHMIS, and SDS requirements.
• Ensure stewarding equipment (e.g., dishwashers, racks, carts) is maintained in good working condition and that any deficiencies are reported and escalated for repair.
• Ensure stewarding areas, including dish rooms, storage rooms, and back-of-house corridors, are kept clean, organized, and compliant with safety and sanitation standards.
• In the absence of the Executive Chef, Executive Sous Chef, or Sous Chef, act as a liaison with health unit and other regulatory officials regarding stewarding sanitation and safety matters, as directed.
• Maintain and regularly update Safety Data Sheets (SDS) and any related documentation for all chemicals and cleaning products used in stewarding areas.
• Monitor and support proper warewashing procedures, including verification of machine temperatures, chemical concentrations, and rack handling practices by stewards.
• Support waste management and recycling procedures in back-of-house areas, ensuring staff follow venue and environmental standards.
• Complete required safety, sanitation, and inspection checklists, logs, and reports for stewarding areas.
• Work with Culinary Management to support event setup and breakdown needs related to equipment, smallwares, and back-of-house cleanliness.
• Perform additional supervisory and administrative duties related to stewarding as assigned by management.

Skills & Abilities

• Strong leadership skills with the ability to supervise, motivate, and mentor a stewarding team in a high-volume, back-of-house environment.
• Thorough understanding of sanitation practices, cleaning procedures, and safe chemical handling.
• Strong working knowledge of occupational health and safety principles, including WHMIS and SDS, and the ability to enforce safe work practices.
• Effective communication skills for providing clear instructions, coaching staff, and interacting with management and inspectors.
• Strong organizational skills with attention to detail for inventory control, documentation, and compliance tracking.
• Ability to identify hazards, troubleshoot issues with equipment or processes, and implement corrective and preventive actions.
• Ability to train others in safe work habits, cleaning standards, and proper equipment and chemical use.

Knowledge, Skills, & Experience

• Minimum Grade 12 education with additional training in hospitality services or a related field.
• Minimum two (2) years’ experience in hospitality or stewarding, preferably in a convention centre, stadium, or large hotel environment.
• Thorough knowledge of the Occupational Health and Safety Act (OHSA), WHMIS, and SDS requirements.
• Experience supervising or leading a stewarding or back-of-house cleaning team in a unionized environment is an asset.
• Demonstrated commitment to safe work habits and completion of company-wide and job-specific safety training.
• Experience working in a fast-paced, large-scale foodservice environment.
• Ability to work a flexible schedule including days, evenings, weekends, and holidays based on event requirements.

Physical Demands

• Frequent standing and walking in kitchen, dish area, and back-of-house areas for the duration of shifts while observing and supervising stewarding activities.
• Frequent visual and auditory monitoring of staff, equipment, and work areas to ensure safety, cleanliness, and adherence to procedures.
• Occasional bending, reaching, and handling of documents, tools, or light items associated with supervisory and inspection duties, in accordance with CBA expectations.
• Ability to lift and carry up to 50 pounds when required for safety, training demonstrations, or emergency situations, and as permitted under the applicable collective agreement.
• Frequent use of hands and fingers to operate radios, computers, and communication tools, and to review documentation and inventory records.
• Frequent speaking and hearing to communicate with stewards, culinary staff, and other departments in a busy back-of-house environment.

The essential responsibilities of this position are outlined above and may be adjusted due to operational requirements or reasonable accommodation. This description does not limit management’s right to assign other duties.

Hiring Process Disclosure

Legends Global may use automated or artificial-intelligence-based tools to support aspects of the candidate screening or selection process.

Equal Opportunity Employer

Legends Global is an Equal Opportunity Employer and is committed to employment equity. We encourage applications from Women, Indigenous Peoples, Persons with Disabilities, Members of Visible Minorities, and Veterans. We are dedicated to fostering an inclusive and accessible workplace in accordance with applicable human rights legislation.