Stewarding Manager

BENCHMARK; United States; On-site; USD 84,000 - 93,000; Full time

Job summary

BENCHMARK is seeking a Stewarding Manager to lead operations across culinary and food & beverage areas. This full-time position requires overseeing daily operations, maintaining cleanliness, and developing the stewarding team.

The ideal candidate will have leadership experience in high-volume food & beverage environments and be proficient in inventory systems. The compensation ranges from $84,000 to $93,000 annually, with flexible availability required.

Qualifications

• Previous stewardship or kitchen operations leadership in a hotel or high-volume environment.
• Experience in banquet and/or conference services.
• Proficient with scheduling and inventory systems.

Responsibilities

• Manage daily stewarding operations for various culinary outlets.
• Ensure cleanliness and sanitation of kitchens and service areas.
• Collaborate with kitchen leadership to enhance operations.
• Lead and develop stewarding team members.
• Oversee dishwashing operations and equipment handling.
• Maintain compliance with health and safety regulations.
• Monitor inventory and control costs.

Skills

Leadership

Time management

Communication

Collaboration

Cost control

Knowledge of sanitation standards

Organizational skills

Education

High school graduate or equivalent

Four-year college degree in business, finance, or hospitality

Tools

Hotel management systems

Inventory systems

Job description

Position Summary

The Stewarding Manager leads all stewarding operations to maintain the highest standards of cleanliness, sanitation, organization, and support across all culinary and food & beverage areas of the hotel.

Key Responsibilities

• Manage daily stewarding operations for restaurants, banquets, bars, and culinary outlets.
• Ensure kitchens, back‑of‑house areas, and food service equipment meet luxury cleanliness and sanitation standards.
• Collaborate with the Executive Chef, Sous Chefs, and Culinary Leadership Team to support kitchen operations and service flow.
• Lead, train, schedule, and develop stewarding team members for efficiency and service excellence.
• Oversee dishwashing operations and proper handling/storage of dinnerware, glassware, silverware, and kitchen equipment.
• Maintain compliance with local health, safety, and sanitation regulations, including OSHA and food safety standards.
• Coordinate deep cleaning schedules and preventive maintenance for kitchen and stewarding equipment.
• Monitor inventory levels of cleaning supplies, chemicals, and operating equipment while controlling costs and minimizing waste.
• Assist with budget management, labor control, payroll review, and departmental expense tracking.
• Respond promptly to operational challenges while maintaining a calm and professional presence.
• Promote a positive, team‑oriented culture focused on accountability, service, and continuous improvement.

Schedule & Availability

Full‑time, 5 days a week. Flexible availability required across AM, PM, and mid‑shift rotations, with weekends, holidays, and special event periods as business demands dictate.

Qualifications

• Previous stewardship or kitchen operations leadership in a hotel, resort, or high‑volume food & beverage environment.
• Banquet and/or conference services experience highly desired.
• Proficiency with scheduling, inventory, and hotel management systems preferred.
• High school graduate or equivalent required; four‑year college degree in business, finance, or hospitality a plus.

Core Competencies

• Proven leadership and team development skills.
• Excellent time management.
• Strong communication and collaboration.
• Cost control and budget guidelines knowledge.
• Strong knowledge of sanitation standards, food safety practices, and cleaning procedures.
• Ability to manage large teams in a fast‑paced, high‑volume environment.
• Excellent organizational skills.

Preferred Qualifications

• Luxury hotel or Five‑Star experience.
• Bilingual skills.
• Manager Level Certification in food safety or sanitation.

Work Environment & Physical Requirements

This position operates in a fast‑paced hospitality environment with exposure to heat, moisture, cleaning chemicals, and high‑volume food service operations. The role requires constant standing, walking, and moving throughout culinary areas, ability to push, pull, lift, and carry up to 50 lbs., and ability to observe all health and safety regulations.

Compensation

$84,000 - $93,000 per year.

EEO Statement

Pyramid Global Hospitality is an equal opportunity employer and celebrates diversity and is committed to creating an inclusive environment for all employees.