Stewarding Supervisor

Hyatt Regency; Boston (MA); On-site; USD 30,000 - 43,000; Full time

Job summary

Hyatt Regency Boston is seeking a Stewarding Supervisor to supervise daily stewarding operations, including dishwashing, cleaning, and sanitation across kitchens and outlets. You will ensure equipment, supplies, and staffing are aligned with activity levels and events.

The role requires supervisory experience, knowledge of sanitation and safety, and the ability to work flexible shifts. You will collaborate with Culinary, Banquets, F&B, and Engineering to maintain high cleanliness and operational

Qualifications

• Previous experience in stewarding, kitchen utility, culinary sanitation, or a related food and beverage operation required.
• Previous supervisory experience required.
• Knowledge of sanitation, food safety, chemical handling, and commercial dishwashing equipment.
• Strong interpersonal, communication, organizational, and problem-solving skills.
• Ability to work independently and collaboratively with Culinary, Banquets, Food and Beverage, Engineering, and other hotel departments.
• Mid-Level computer skills and ability to complete required operational documentation.
• Flexibility to work various shifts, including early mornings, evenings, overnights, weekends, and holidays.

Responsibilities

• Supervise and participate in daily stewarding operations, including dishwashing, pot washing, kitchen cleaning, waste removal, recycling, and general back-of-house sanitation.
• Confirm required equipment and supplies are staged, available and returned to the appropriate storage area after use.
• Assign work areas and responsibilities to stewarding colleagues based on business levels, banquet activity, outlet needs, and operational priorities.
• Monitor work quality, productivity, cleanliness, and sanitation standards throughout kitchens, dish rooms, storage areas, banquet spaces, and other assigned areas.
• Train colleagues on proper cleaning procedures, sanitation, chemical handling, equipment operation, safety practices, and use of personal protective equipment.
• Ensure china, glassware, flatware, cookware, utensils, banquet equipment, and related supplies are properly cleaned, stored, requisitioned, delivered, maintained, and available for operation.
• Coordinate stewarding support for Culinary, Banquets, Food and Beverage outlets, colleague dining, special events, and other hotel operations.
• Monitor inventory, breakage, chemical usage, supplies, and equipment condition; report shortages, damage, maintenance needs, and operational concerns to Culinary Leadership.
• Complete required sanitation, safety, inventory, training, equipment, and operational records and communicate shift activity and outstanding issues to Culinary Leadership.
• Maintain compliance with applicable food safety, sanitation, workplace safety, Hyatt, and local health department standards.
• Complete requisitions and ensure they are filled and delivered to the appropriate stewarding staging area per the CBA
• Perform other related duties and assist with departmental operational needs as assigned.

Skills

Supervisory experience

Interpersonal skills

Communication skills

Organizational skills

Problem solving

Flexibility to shifts

Computer skills

Job description

SummaryThe Stewarding Supervisor provides both hands-on and operational support for the hotel’s stewarding function. This position coordinates the daily activities of the stewarding team and helps maintain Hyatt’s standards of cleanliness, sanitation, safety, equipment readiness, and operational efficiency throughout the hotel’s kitchens, food and beverage outlets, banquet areas, colleague cafeteria, and back-of-house facilities.

Organization- Hyatt Regency BostonSummaryThe Stewarding Supervisor provides both hands-on and operational support for the hotel’s stewarding function. This position coordinates the daily activities of the stewarding team and helps maintain Hyatt’s standards of cleanliness, sanitation, safety, equipment readiness, and operational efficiency throughout the hotel’s kitchens, food and beverage outlets, banquet areas, colleague cafeteria, and back-of-house facilities. The Stewarding Supervisor works closely with Culinary, Banquets, Food and Beverage, Engineering, and other hotel departments to ensure equipment, supplies, dishware, glassware, flatware, cookware, chemicals, and work areas are properly maintained and available to support daily operations and special events. The responsibilities outlined below are provided as a representative sample of the essential functions of this position and are not intended to be an exhaustive list; additional duties may be assigned as necessary.

• Supervise and participate in daily stewarding operations, including dishwashing, pot washing, kitchen cleaning, waste removal, recycling, and general back-of-house sanitation.
• Confirm required equipment and supplies are staged, available and returned to the appropriate storage area after use.
• Assign work areas and responsibilities to stewarding colleagues based on business levels, banquet activity, outlet needs, and operational priorities.
• Monitor work quality, productivity, cleanliness, and sanitation standards throughout kitchens, dish rooms, storage areas, banquet spaces, and other assigned areas.
• Train colleagues on proper cleaning procedures, sanitation, chemical handling, equipment operation, safety practices, and use of personal protective equipment.
• Ensure china, glassware, flatware, cookware, utensils, banquet equipment, and related supplies are properly cleaned, stored, requisitioned, delivered, maintained, and available for operation.
• Coordinate stewarding support for Culinary, Banquets, Food and Beverage outlets, colleague dining, special events, and other hotel operations.
• Monitor inventory, breakage, chemical usage, supplies, and equipment condition; report shortages, damage, maintenance needs, and operational concerns to Culinary Leadership.
• Complete required sanitation, safety, inventory, training, equipment, and operational records and communicate shift activity and outstanding issues to Culinary Leadership.
• Maintain compliance with applicable food safety, sanitation, workplace safety, Hyatt, and local health department standards.
• Complete requisitions and ensure they are filled and delivered to the appropriate stewarding staging area per the CBA
• Perform other related duties and assist with departmental operational needs as assigned.

Compensation: $26.35/hrQualifications

• Previous experience in stewarding, kitchen utility, culinary sanitation, or a related food and beverage operation required.
• Previous supervisory experience required.
• Knowledge of sanitation, food safety, chemical handling, and commercial dishwashing equipment.
• Strong interpersonal, communication, organizational, and problem‑solving skills.
• Ability to work independently and collaboratively with Culinary, Banquets, Food and Beverage, Engineering, and other hotel departments.
• Mid-Level computer skills and ability to complete required operational documentation.
• Flexibility to work various shifts, including early mornings, evenings, overnights, weekends, and holidays.
• Ability to stand and walk for extended periods and frequently bend, reach, push, pull, and perform repetitive movements.
• Ability to lift, carry, and move supplies and equipment associated with stewarding operations.
• Ability to work in hot, cold, wet, humid, and noisy environments and around approved cleaning chemicals.