Stewarding & Receiving Director — Luxury Resort Ops

BENCHMARK; Naples (FL); Vor Ort; USD 95.000 - 135.000; Vollzeit

Zusammenfassung

Pyramid Global Hospitality is seeking a Director of Stewarding & Receiving at Naples Grande Beach Resort in Naples, FL. Lead stewarding, receiving, loading dock, and equipment inventory to uphold sanitation, accuracy, and efficiency across back‑of‑house areas, collaborating with Culinary, Purchasing, Finance, and Engineering to meet luxury service standards.

Ideal candidates bring 5–7 years of stewarding or F&B leadership in luxury hotels or large-scale operations, with strong HACCP knowledge

Qualifikationen

• Education & Experience High school diploma required; college degree in Hospitality Management or related field preferred. Minimum 5–7 years of progressive stewarding or food and beverage operations leadership experience. Luxury hotel, resort, convention hotel, or large‑scale food service experience preferred. Previous experience managing large stewarding teams and high‑volume banquet operations preferred.
• Knowledge & Skills Thorough understanding of sanitation, food safety, and HACCP principles.
• Knowledge & Skills Strong leadership, coaching, and team development skills.
• Knowledge & Skills Knowledge of stewarding equipment, warewashing systems, and kitchen operations.
• Knowledge & Skills Strong organizational and inventory management capabilities.
• Knowledge & Skills Excellent communication and interpersonal skills.
• Knowledge & Skills Proficiency in labor management, budgeting, and operational planning.
• Knowledge & Skills Knowledge of Hilton systems and hospitality operations preferred.

Aufgaben

• Stewarding Operations Leadership Direct all stewarding operations across restaurants, lounges, banquet facilities, pool and beach venues, employee dining, and culinary production kitchens.
• Establish and maintain standards for cleanliness, sanitation, organization, and safety throughout all back‑of‑house areas.
• Develop operating procedures that support efficient culinary and food and beverage operations.
• Ensure appropriate staffing and operational coverage for daily business, banquets, and special events.
• Coordinate with Culinary and Food & Beverage leadership to anticipate operational needs and maintain service readiness.
• Receiving & Loading Dock Management Oversee the resort's receiving operations and loading dock, ensuring all incoming products, supplies, and equipment are received accurately, safely, and in accordance with established procedures.
• Supervise receiving personnel and establish clear procedures for deliveries, inspections, documentation, storage, and distribution.
• Verify incoming deliveries against purchase orders, invoices, packing slips, and established specifications.
• Inspect deliveries for quality, quantity, condition, temperature when applicable, and product integrity; promptly report shortages, damages, discrepancies, or noncompliant products.
• Ensure food, beverage, operating supplies, equipment, and other deliveries are directed to the appropriate departments and storage locations.
• Maintain an organized, clean, secure, and safe loading dock, including designated delivery areas, staging zones, and storage locations.
• Coordinate delivery schedules with vendors and internal departments to minimize disruption to resort operations.
• Establish controls to prevent unauthorized deliveries, product loss, and improper storage.
• Maintain accurate receiving logs, delivery records, discrepancy reports, and supporting documentation.
• Partner with Purchasing, Accounts Payable, Security, and department leaders to resolve invoice discrepancies, delivery issues, and vendor compliance concerns.
• Ensure receiving and loading dock operations comply with resort safety, security, sanitation, and brand standards.
• China, Glassware & Silverware Management Oversee the purchasing, inventory, storage, distribution, and replacement of china, glassware, silverware, and related food and beverage operating equipment.
• Maintain accurate inventory records by outlet, banquet operation, storage location, and equipment category.
• Establish par levels and replacement standards based on outlet volume, banquet forecasts, breakage, and operational requirements.
• Partners with Culinary, Food & Beverage, Banquets, and Purchasing to forecast needs and establish appropriate purchasing plans.
• Review product specifications, quality, durability, and cost before recommending purchases.
• Monitor breakage, loss, and usage trends and implement controls to reduce unnecessary replacement costs.
• Coordinate the distribution and collection of operating equipment for restaurants, pool and beach venues, and banquet events.
• Maintain adequate inventory levels for peak periods, large events, seasonal demand, and new outlet requirements.
• Conduct regular physical inventory and reconcile discrepancies.
• Develop and maintain an organized system for equipment storage, issuance, return, and replacement.
• Sanitation & Food Safety Lead sanitation and cleanliness programs in accordance with applicable health regulations, HACCP principles.
• Conduct regular inspections of kitchens, dish rooms, storage areas, loading dock areas, and waste disposal locations.
• Ensure proper cleaning, sanitizing, and handling of china, glassware, silverware, kitchen equipment, and smallware.
• Maintain sanitation logs, chemical inventories, safety documentation, and required operating records.
• Partner with Culinary leadership to prepare for internal, brand, and regulatory inspections.
• Team Leadership & Development Recruit, hire, train, coach, and develop stewarding and receiving team members and supervisors.
• Establish performance expectations, schedules, and accountability standards.
• Train team members on receiving procedures, product handling, inventory controls, equipment distribution, and safety requirements.
• Promote teamwork, professionalism, and service excellence across all back‑of‑house support functions.
• Conduct performance evaluations and identify opportunities for professional development and succession planning.
• Financial & Inventory Management Develop and manage departmental labor and operating budgets.
• Monitor payroll, productivity, overtime, and staffing efficiency.
• Control expenses related to chemicals, cleaning supplies, waste removal, receiving operations, and equipment replacement.
• Maintain accurate records of incoming deliveries, operating supplies, china, glassware, and silverware.
• Establish inventory controls to minimize waste, loss, overstocking, and unnecessary purchasing.
• Monitor usage and replacement costs and provide recommendations to improve financial performance.
• Collaborate with Purchasing and Finance to ensure purchasing documentation, receiving records, and invoices are accurate and properly reconciled.
• Equipment & Asset Management Oversee the care, storage, handling, and distribution of kitchen equipment, smallware, and food and beverage operating supplies.
• Coordinate equipment, maintenance and repairs with Engineering.
• Develop replacement plans for aging, damaged, or insufficient equipment.
• Ensure dishwashing and ware washing equipment is operated and maintained according to manufacturer recommendations.
• Support capital planning and equipment procurement initiatives as directed.
• Waste Management & Sustainability Oversee waste disposal, recycling, grease management, and sustainability initiatives within stewarding and receiving operations.
• Ensure proper handling and disposal of packaging materials and other receiving‑related waste.
• Identify opportunities to reduce product waste, packaging, water, chemical, and energy consumption.
• Support resort sustainability initiatives and applicable environmental requirements.
• Banquet & Event Support Ensure stewarding and receiving operations adequately support meetings, conferences, weddings, and special events.
• Coordinate the preparation, movement, setup support, collection, and cleaning of china, glassware, silverware, and other operating equipment.
• Forecast equipment requirements based on banquet event orders and anticipated business levels.
• Coordinate with Banquet Operations and Culinary teams to ensure equipment is available, properly maintained, and ready for service.
• Maintain appropriate equipment reserves to support overlapping events and peak occupancy periods.

Kenntnisse

Leadership

Coaching

Team development

HACCP

Food safety

Inventory management

Kitchen operations

Communication

Budgeting

Hilton systems

Ausbildung

Hospitality Management degree or related field

High school diploma

Jobbeschreibung

Pyramid Global Hospitality is seeking a Director of Stewarding & Receiving at Naples Grande Beach Resort in Naples, FL. Lead stewarding, receiving, loading dock, and equipment inventory to uphold sanitation, accuracy, and efficiency across back‑of‑house areas, collaborating with Culinary, Purchasing, Finance, and Engineering to meet luxury service standards.

Ideal candidates bring 5–7 years of stewarding or F&B leadership in luxury hotels or large-scale operations, with strong HACCP knowledge