Stewarding Manager: Lead Kitchen Hygiene & Ops

70 Centennial Olympic Park OZ Employer LLC DBA Hotel Phoenix; Atlanta (GA); Presencial; USD 65.000 - 90.000; Jornada completa

Descripción de la vacante

Hotel Phoenix in Atlanta, GA is seeking a Stewarding Manager to lead all stewarding operations, ensuring cleanliness, hygiene, and safety in kitchen and dining areas while supporting guest satisfaction and operational efficiency.

You will supervise stewarding staff, develop cleaning schedules, manage inventory, and collaborate with culinary and service teams to uphold health regulations and cost controls.

Formación

• High school diploma or equivalent.
• 3+ years in stewarding or kitchen ops; at least 1 year in a supervisory or managerial role.
• Strong knowledge of sanitation standards, health & safety regulations, and kitchen equipment maintenance.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent organizational and communication skills.

Responsabilidades

• Lead, train, and supervise the stewarding team to ensure effective cleaning and sanitation of all equipment and dining areas.
• Develop and implement cleaning schedules, safety protocols, and inventory management for stewarding supplies and equipment.
• Coordinate with culinary and service departments to support smooth kitchen operations and timely turnover of clean equipment and dishware.
• Monitor compliance with health, safety, and sanitation standards; conduct regular inspections and address issues promptly.
• Manage stewarding budgets, control costs, and maintain records of supplies, equipment maintenance, and staff performance.

Conocimientos

Leadership

Communication

Organization

Problem-solving

Sanitation & safety knowledge

Educación

High school diploma or equivalent

Associates degree or hospitality certification

Herramientas

Inventory management software

Scheduling tools

Descripción del empleo

Hotel Phoenix in Atlanta, GA is seeking a Stewarding Manager to lead all stewarding operations, ensuring cleanliness, hygiene, and safety in kitchen and dining areas while supporting guest satisfaction and operational efficiency.

You will supervise stewarding staff, develop cleaning schedules, manage inventory, and collaborate with culinary and service teams to uphold health regulations and cost controls.