Lead Stewarding Manager — Hawaii Resort Ops

KING KAMEHAMEHA KONA BEACH HOTEL; Kailua (HI); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Retirement Plans (401k) and employer-m

Medical Insurance

Dental Insurance

Paid Time Off

Marriott Employee Discounts

Uniform & Apparel Care

Job summary

King Kamehameha Kona Beach Resort Courtyard by Marriott is seeking a full-time Stewarding Manager on Hawaii's Big Island. The role reports to the Executive Chef and oversees the stewarding team while ensuring cleanliness, organization, and adequate staffing in culinary areas.

Essential functions include leading the team, maintaining hygiene, managing inventory of supplies, and coordinating with departments to support operational excellence and guest satisfaction.

Qualifications

• Proficient in Microsoft Office applications.
• Minimum three to five years of relevant Stewarding experience in a resort.
• Minimum two years of experience handling cleaning chemicals for utensils and materials.
• English speaking or bilingual required. TB clearance may be required.

Responsibilities

• Lead and supervise the stewarding team, providing guidance, training, and support to ensure efficient kitchen and dining operations.
• Oversee cleaning, maintenance, and organization of kitchen equipment, utensils, and dishware to ensure readiness for culinary operations.
• Monitor inventory of cleaning supplies and chemicals, coordinating orders to maintain stock levels and minimize waste.
• Enforce hygiene and sanitation standards in kitchen and dining areas and ensure compliance with health and safety policies.

Skills

Microsoft Office

Bilingual English

Leadership

Education

College degree preferred

Tools

Chemical handling knowledge

Job description

King Kamehameha Kona Beach Resort Courtyard by Marriott is seeking a full-time Stewarding Manager on Hawaii's Big Island. The role reports to the Executive Chef and oversees the stewarding team while ensuring cleanliness, organization, and adequate staffing in culinary areas.

Essential functions include leading the team, maintaining hygiene, managing inventory of supplies, and coordinating with departments to support operational excellence and guest satisfaction.