Chief Steward (Gerente de Stewarding)

Hyatt Hotels Corporation; Houston, Bellevue, Seattle (TX, WA, WA); On-site; MXN 420,000 - 640,000; Full time

Job summary

Hyatt Hotels Corporation in the Yucatán region seeks a Stewarding Manager to lead and optimise the Stewarding Department in line with Hyatt standards, ensuring a clean back-of-house, orderly equipment and cost-efficient operations to meet guest and owner expectations.

The ideal candidate holds a relevant hospitality degree and 3–4 years in luxury hospitality, with strong leadership, budgeting, and inventory skills, plus advanced English proficiency.

Qualifications

• Experience in luxury hospitality is required.
• Strong leadership, organizational and communication abilities.
• Proficiency with budgeting, inventory control and cost management.
• Advanced English proficiency is preferred.
• Proven ability to manage back-of-house operations and equipment maintenance.

Responsibilities

• Oversee Stewarding Department and ensure clean, organized back-of-house.
• Provide kitchens, outlets and banquets with clean operating equipment.
• Support cost control and scheduling to match business levels.

Skills

Leadership

Organizational skills

Communication skills

Microsoft Office

Budgeting

Inventory management

Education

Hospitality or restaurant management degree/apprenticeship/diploma

Tools

Microsoft Office

Job description

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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Stewarding Manager is responsible to manage the Stewarding Department as an efficient, and productive cost centre, by maintaining an organized and clean back-of-house area in Food and Beverage and by providing all kitchens, outlets and banquets with clean operating equipment, based on expected business levels.

Qualifications

Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management.

Minimum of 3-4 years of experience in the position within the luxury hospitality industry.

Strong knowledge of sanitation regulations, dishwashing procedures, and kitchen equipment maintenance.

Advanced English proficiency in oral communication, written communication, and listening comprehension (preferred).

Experience in the planning, execution, and optimization of setups.

Experience in inventory management, cost control, and budgeting.

Excellent leadership, organizational, and communication skills.

Proficiency with computers and Microsoft Office products with the ability to learn new systems as needed.

A true desire to satisfy the needs of others in a fast-paced environment.

Refined written and verbal communication skills.

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